Crab Rangoon

From: Debbie R.

On Oct 11, 2009

I didn't like this, but I used nonfat Neufchatel, and I think that was the problem. Also used surimi. In short, I ruined it.

From: wittlebit83

On Sep 18, 2009

We LOVED these! Next time, I may add some green onion to give it a bit more flavor. They were pretty simply to make. I found myself taking them out of the fryer pretty quickly because they all seemed to form a little air bubble. I also learned not to rotate them in the oil or they would pop. Definitely a keeper!!!

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