Crab Rangoon

From: thecookingPA-C

On Feb 12, 2008

I just made these and they were good, but there are a couple of changes i would make. First, when wrapping them, you do need to fill them pretty full because when they cook and puff up, mine only had a small amount of filling in them. Second, it had a good taste, but a little flat. Maybe a little cayenne pepper or hot sauce in the stuffing or a spicy dipping sauce it could liven it up. Lastly, i halved the recipe and it still made alot! Be prepared to eat.

From: Cook Food Mood

On Feb 10, 2008

Yum yum yum! Decided to opt for a healthier version by baking it instead of deep frying it (i hate splattering oil and admit I have a great imaginerary fear of being disfigured by those evil crackling oil bits) Anyway, tried it at 180 deg cel and while the filling turned out creamy and yummy and olive oil-brushed wonton skin turned out so dry! Tried it again, brushing it with egg wash and baking at a lower temp and same thing happened again. Guess I will have to stick to deepfrying if I want to eat this again, which I definitely will! Thanks for the recipe! Btw, I tried it with mushrooms with my veg friends, abit of corn soup mix and salt and pepper and while i didnt get to sample it but apparently it's not bad too.

From: tgobbi

On Mar 20, 2002

Here's a little tip for making crab Rangoon: make sure you squeeze out all the air before sealing the wonton. If you don't a huge bubble will form when they're deep fried causing them to pop open. There are 2 bad things that occur when that happens: the filling gets very greasy; and you get very burned with spatters of hot oil.

From: canbesweet_99

On May 2, 2005

Just a bit of advice for the 1st timers here, using peanut oil instead of veg. oil will give better results for the frying. Peanut oil is used in all chinese restaurants. You will notice a difference in color and taste of wonton wrappers.