Crab Rangoon

From: Chef #1148984

On Nov 21, 2009

This recipe is great! my family loves crab rangoon and now I can make it for them at home. These were really delicious. Thanks!

From: Chef #1449637

On Nov 16, 2009

Okay, I combined ingredients from several rangoon recipezaar recipes. This one may be the closest to what I did, so I'll rate this one. Deliciouso!!!! I used frozen fake crab meet, and used minced garlic instead of white pepper, and a lot more green onion, and I also dumped in about a tablespoon of fresh cilantro I had sitting around, and like someone else I used water instead of the egg to seal the wontons. It made about 25-30 wontons (not 16-20) PLUS I had about 3/4 cup of filling left over, which I'm eating right now as a Town House cracker dip (WOW!!! This is good!!!). I can't believe I've been deprived of homemade crab rangoons until now. They're heavenly and so much easier to make than I'd expected!!! Does anyone have tips about reheating rangoons?

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