Crab Rangoon

From: mommyoffour

On Jun 25, 2008

These are FABULOUS!!! My family wanted more when they were done. I made them and served them with sweet and sour sauce and they were gone in a flash. I will be making these again. I love the fact that I can make them for pennies compared to ordering them at the resteraunt. Thank you for posting.

From: althea in NH

On Jan 14, 2008

First off, I detest seafood....but these have converted me! I had never worked with won-ton wrappers in my life, and was afraid they were all gonna blow up on me...I only lost one! Texture is creamy, flavor is slightly sweet, and I learned that a full rounded tsp. of filling seems to work out the best. Served with Sweet and Sour Sauce # 15996. Thanks, tgobbi for making a believer out of me!

From: TwirlyGirl

On Feb 27, 2005

I make these all the time, although with modifications. I use imitation crab because we have shellfish allergies in the family, and it's much less expensive. I use more worcestershire sauce, a little ginger, and green onions. I also usually add spring peas, defrosted and drained, or chopped broccolli florets, slivered snow peas, etc as a way to sneak more veggies into the kids diet. Because of the age of my assemblers I use water instead of egg to seal the edges, and we make them ravioli shaped using two wonton wrappers per rangoon rather than triangles. They're a bit bigger with more filling, and easier for the kids to make. Frequently they're sealed a little too zealously and are leaking filling before they even make it to the fryer, but generally they hold together quite well while frying. I've also noticed a definate difference in brand names of the wrappers we've used and I'll only get the Azumaya brand now, as they're lighter and crisper. The square wrappers are smaller than the other brand but because we use a different shape it's not an issue for us. We really love these, and make triple or quadruple batches and freeze them for reheating later. Thanks!

From: john connolly2

On Jul 17, 2002

for you crab rangoon lovers these are great. I never made them before and they are really easy to make. I used a little more cream cheese the second time I made them as a matter of personal taste. This is a keeper recipe.----thanks