Crab Rangoon

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

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This did not taste like I expected it to. Had a very dominant cream cheese flavor, but it could also be that my "dash" of something may be very different from another persons. My boyfriend doesn't like rangoons, but he liked these. Something completely unrelated to the recipe is that the only wonton skins available to me fry up very thin, almost chip-like, and I have never ordered rangoons where the skins were that thin, so I was wondering what brand of won-tons you were using? I tried doubling the skins, but the inner skin would not cook properly when I did that. I would try this recipe again with less cream cheese, and more crabmeat, and more worcestershire sauce.

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YUMMY!! Kids loved and so did us adults, one of the wayyyy better crab rangoon recipes out there! THANKS A BUNCH!!<br/>Update: made 3-26-2013: Still yummy but may almost double cream cheese next time and add a few splashes of milk, double worcestershire, and up the garlic. Made em quick and simple. Put the wrappers in muffin tins and fill with the mixture then bake at 350 for about 10-13 minutes. still yummy without all the grease! Crispier shell but also not as light and airy.

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Outstanding! I make these all the time now to snack on.
I do add a thinly sliced green onion to the mix, and go a bit heavier on the garlic and Worcestershire sauce.
Also, I usually bake the in the oven instead of frying them (425F for a few minutes).

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I can't believe I made these! They were so good and so easy. Perfect with yakisoba.

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VERY good. I wanted it a little sweeter, so I'm going to play around with the filling a bit. I used water instead of eggs, and I water-washed one wonton skin, then put another on top, THEN filled/sealed it. Delicious!

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

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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?

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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.

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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!!!

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I used a tbsp of filling for each wonton, but next time will use much less because they were a bit too rich. i will probably use a tsp or less for each rangoon next time, and omit the salt.

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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!!

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A definite crowd pleaser! I omitted the worcestershire sauce since I didn't have it. It was a hit at both potlucks. Everyone was waiting in line for these and Kittencal Sweet and Sour Sauce. Thanks!

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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.

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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!

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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.

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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!!!

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I used egg rolls wrappers and they came out great -- thanks!!

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These are always on our order when we get Chinese takeout! I wasn't able to find wonton wrappers anywhere, so ended up substituting phyllo dough using 4 layers. The filling seemed to have a bit of different texture than our takeout version, though the flavor was very close. I'm thinking maybe next time adding a bit of ricotta to the filling mixture to see if that comes even closer. Delicious nonetheless, and I can settle a craving without the 15 minute drive to the Chinese restuarant!

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