Reviewed: Mar. 1, 2010

I would not suggest using 2 cans of crabmeat - but other than that - this was great. Finally got by husband to try chinese, drawback is that i have to make it now. This recipe will be a keeper. If you do not have water chestnuts it's ok to omit, but if you have green onion on hand finely dice them up and put them in - they are good as well.

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Reviewer:

Sarah

Living In: Hallsville, Missouri, USA

Reviewed: Feb. 26, 2010

As written these were good, not great. For our tastes I added chopped green onions, omitted the water chesnuts and added a tiny bit more sugar. Rave reviews from guests with the changes!

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buffet1

Reviewed: Feb. 24, 2010

Outstanding! Better than the restaurants because we didn't have to leave our house to get our fix. Thanks for sharing this recipe.

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Angie-One Love

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Duluth, Georgia, USA

Reviewed: Feb. 18, 2010

Too much crab and has a slightly "off" taste. Not what I usually find at Chinese restaurants

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shellbzep

Reviewed: Feb. 17, 2010

Wow, these are superb! I've always loved these from restaurants. This was my first time making them at home. I followed the recipe except omitted water chestnuts and added green onion. While they were extremely good, I agree that decreasing crab to 1 can would be plenty. Recipe would have easily used a whole package of wonton wrappers (we used 1/2 of the filling for 1/2 pkg of wrappers). I haven't used wonton wrappers before, but it was super easy. They stayed together without leakage problems. We did fry them, only because we happened to have our fryer out from making homemade doughnuts the other day. Whole family loved them! Just as good as a restaurant, and probably better with less crab.

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CareBear

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Reviewed: Feb. 6, 2010

Very easy to make and tasted just as good, if not better than from a restaurant. The only change I made was not using the water chestnuts because I do not care for them. Will definitely make again!

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MATTCHEW527

Reviewed: Feb. 5, 2010

These were amazing!! I took the advice of one of the reviews and used the Philadelphia onion/chive cream cheese (2 small containers), used only 1 can of crab and then added the paprika and garlic powder. I also baked them, and they came out nice and crispy! My kids can't stop eating them! I also made the "quick dipping sauce" from this site to dip them in!

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hjg

Reviewed: Jan. 29, 2010

I took a lot of the suggestions into account when I made this: I used only 4 oz of imitation crab meat, 2 (8 oz) packages of cream cheese, and left out the water chestnuts. I added in green onions. I made a tight seal with a mixture of water and flour and pinched it closed. I also put them in the freezer for a few minutes so I wouldn't have problems with the filling oozing. This made SO much!! I used the whole package of wonton wrappers!! I'm thinking about freezing some to see how they turn out.

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JEECGM

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Stillwater, Oklahoma, USA

Reviewed: Jan. 16, 2010

Wow... the kids gobbled these up like french fries. Would definately make again!

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Reviewer:

Ferny

Reviewed: Jan. 8, 2010

These are a great base recipe. I agree with others, it needs less crab. I used about 1/2 of what it called for and it's still pretty strong. I did both baked & fried, and while both are good, the fried are much better! I added the green onions also. It's good, but not what I was expecting. I need something more cheesy I think. I'll make them again while I'm trying to find the exact ones I get at our local Chinese place.

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