32 Reviews of Crab Rangoon

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

From: wruwtrix

On Dec 8, 2007

Although I'm not a huge fan of cream cheese, I love crab rangoon! I was making this for a crowd so I doubled the recipe except for the cream cheese. I used 8oz of reduced-fat cream cheese (the typical package size where I live) to two cans of crab meat. The result was fantastic. I thought the seasonings were perfect as-is. We served them with store bought sweet and sour which was fine. A friend and I (we're 21 and avid cooks) put them together in the wontons and thought we were being careful, but apparently not careful enough. Nearly every single one exploded in the oil to some extent. We found that the wontons with less filling were least likely to explode, probably because they were easier to wrap.

From: Dave here

On Jan 13, 2005

This was great. The first time I made them, I thought they were a little bland, so I added about 3/4 tablespoon of sugar and it gave it that sweet taste that I'm used to from the restaurants. I'm sending this one to my mom. She'll love it. Thanks :^)

From: atlfitgirl

On Aug 16, 2007

I used this basic recipe to make a dip with some fried wonton strips... I really was craving some crab rangoon but was way too lazy to form them into cute little packages. I added a little sliced green onion, sour cream and Bragg's Aminos ( soy sauce alternative) to the filling mixture...then I warmed it just slightly in the microwave to soften. I fried up some wonton strips and dipped away!!! I also topped off the dip with a little duck sauce to add a little sweetness... oh yum!!! A great snack idea... Thanks for posting!!!

From: karen in tbay

On Jun 1, 2004

Delish! My husband made a double batch ahead of time and stored in fridge til eating time later that evening and they cooked up wonderfully. I don't believe they leaked since I didn't stand by his side while he cooked them. Will definitely make again.

From: daydreams_uk

On Dec 10, 2004

I tried these for the first time on my husbands birthday. All the food was oriental and i made treble the amount listed on the recipe. We had friends and family round and everyone commented on the crab rangoon..they loved it! There wasn't a single one left at the end of the night. I will definately be making this again. Thanks for sharing this delicious recipe.

From: Troop Angel

On Nov 5, 2003

These are just the BEST and really easy to make. Although I do still have the problem with the filling "leaking" out too, but I think it's just practice. So I will just have to keep on making them!! And I will as they are awesome!!!!!

From: Southern Polar Bear

On Jan 1, 2006

This was a very good recipe. These crab rangoons are so much better than the crab rangoons that I have eaten at various Chinese restaurants. However, I found the garlic to be slightly overpowering - almost taking away from the flavour of the crab. I will definately make these again, but will use slightly less garlic. Thanks for the recipe!

From: AmandaMcG

On Jan 10, 2009

Wow! I couldn't possibly be more pleased with this recipe. Not only was it extemely easy, it was delicious. I had enough filling to make 24 wontons, which was convenient since the wonton wrappers came in a 48 pack and I have just enough left to make another batch. I somehow managed to make all 24 without a single one popping open. I pinched the edges shut tightly and then covered with a lot of egg, then fried in my deep fryer. Thanks for an excellent recipe!!