67 Reviews of Crab Rangoon

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.

From: Divinemom5

On Jan 2, 2002

We made these for 20 people,during the holidays.They were wonderful.Everyone complimented them.I love them at Chinese restaurants,now I can make my own.

From: BarbaraK

On May 18, 2002

This recipe is excellent. I did make a mistake because I made them and froze them without cooking first. Tonight, I took them out to defrost them and they did not want to seperate. However, the taste is so good. At the Oriental restaurants when I have this dish, it is usually very pastey, very thick. This recipe is light and tasty. I will make this again. We had this and geosa and that was our Friday night pizza substitute this week. Glad we left the pizza at the store.

From: Gun_Shy

On Dec 22, 2002

A fun thing to do at a party is deep frying them during the party. I have people waiting at the fryer for them. Also between the rangoons fry some popcorn shrimp or battered veggies.

From: Lily1

On Jan 19, 2002

Thank you for posting this recipe! These are so easy to make and taste like they came from a restaurant! This is one of my new favorites!!!

From: Kari936

On May 24, 2006

I reduced the sugar to ¼ teaspoon but other then that I made as stated. These were kinda time consuming to make and I’m a lazy cook. The cream cheese mixture was awesome! I had a bit of trouble getting the crab rangoon done before the cheese got hot (it didn’t leak but the oil started to really spluter), so, in the interest of time and clean up I cut and fried the won ton wrappers and used the crab mixture as a spread. It was just as good and it made it handy to reheat the next day. I warmed the wrappers and brought the crab mixture to room temp and it was wonderful left over. My Dad, who doesn’t like anything Chinese tasting went back for seconds! This is a keeper!

From: Shermm

On Oct 17, 2002

We loved this recipe. The only problem I had was getting all of the air out (how do you do that?) and the filling wanted to "leak" out. I will have to master this since this recipe is sooo good and I will have to make them again.

From: spatchcock

On Nov 28, 2003

Well, I've made crab rangoon many times, with many different recipes, and this is my FAVORITE! It was a huge hit on the appetizer table at our thanksgiving celebration. Yum. They are easy to make and they make A LOT. We will make these many more times--thanks di!!

From: Pumpkie

On May 1, 2005

These were incredible. I've always been nervous about making crab ragoon but it really was simple. This recipe has the perfect blen of ingridents.