Crabmeat and cream cheese wontons make excellent appetizers. Leave out the water chestnuts, if desired. Serve with your favorite Asian-style dipping sauces.

Crab Rangoon III

(8 ounce) package cream cheese, softened

crabmeat,

garlic powder

paprika

water chestnuts,

(14 ounce) package wonton wrappers

In a large, heavy sauce pan heat oil to 375 degrees F (190 degrees C).


In a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts.


Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal.


In small batches, fry the wontons 3 to 5 minutes, or until golden brown.


This is a great recipe, but I baked the wontons instead of frying them for a healthier alternative.  I brushed them with beaten egg and a little water and baked at them 375 for 15 minutes.   Make sure to seal them really tightly or they might ooze a little...

I was a little hesitant about trying out this recipe b/c of the mixed reviews, but with some tweeking, it turned out really good!  I added some finely chopped green onions and used only half of ONE can crab meat for a stronger cream-cheese taste.  Some people also commented that the filling was too mushy and fell apart in the oil.  You can avoid this by squeezing out all the water in the crabmeat before adding to the cream cheese mixture (also results in less crabby taste).  And when you moisten the wonton wrapper edges with water, you get a tight seal.  None of mine fell apart in the oil...  I tried various different folds and liked the triangular fold the best.  This is pretty darn close to restaurant-quality!

I used this recipe as a base for my crab rangoons.  I thought there was a little too much crab and not enough cream cheese.  I also added some green onions to off set the two.  It turned out really well with those minor alterations.  The added cream cheese (2 1/2 pkgs) made the inner mix a little creamier and not so crumbly.  This was an excellent overall recipe..... it just needed a little tweeking for my taste.  I hope this was helpful.

These are delicious. I rate them better than the restaurants, though in the restaurant version, the wrappers are a little thicker. I omitted the parika and water chestnuts. I also use the imitation crabmeat and like that better than canned.  I add a tablespoon of soy sauce to the mix as well. I made these as an appetizer on Christmas Eve and they were gone in seconds!  I have made them at least 3 times since and my family always requests them.

This is definitely an awesome recipe -- with a little tweaking. I followed the previous suggestion for ignoring the water chestnuts and adding the green onion. To cut down on a &gt;few&lt; of the calories, I used Neufchatel instead of cream cheese (basically cream cheese but with a third of the fat). I also used spring roll wrappers instead of wontons - mostly because they were easier to roll up than to pinch all those wontons. I used imitation crab, and onlt used about 6 to 8 ounces. I recommend chopping up the green onions, garlic, and whatever else you add finely. Makes it a creamier texture.

This one is THE BEST I've tried! Wow! The only change I made to it was no water chestnuts (hubby doesn't like them) and added about 1 Tbsp of chopped green onion. I also added only one can of crab meat instead of 2 and it was PERFECT! I asked my hubby what he thought and I quote "They're good, no they're awesome!"  Thanks for sharing, this one will definitely be used in this house for a while!

Love this recipe, but for the inexperienced in this item...make them ahead of time and you may need to wet your wrapper if using dry wrappers.  Have a bunch folded before you start frying...or have a helper.  Great great great recipe - tasted just like the chinese restaurant's!

Good recipe.  I didn't fry them - I lined a mini muffin pan with the wontons and added the crab/cream cheese and then twisted the wonton closed.  I baked on 350ish for about 10 minutes.  We loved them. Also used green onions instead of water chestnuts.

I made this for the Superbowl.  Everyone loved them!  I left out the water chestnuts.  They tasted even better than the restaurants!

I really liked these.  I did add some green onions for color and used the imitation crab meat instead of the canned.  I also added just a splash of soy sauce.  They turned out really well.  I only made these changes after trying the recipe as written first (except for the imitation crab meat).  I didn't think it had enough flavor or color for our liking.  Thanks for the post.

I have been making crab rangoon for over 20 years with a recipe similar to this. It is ALWAYS requested. My husband usually is my helper, and we make enough(double) to serve several times over the holidays. I freeze on trays after oil frying (only until light golden), and then transfer to freezer bags. Reheat when needed in oven on cookie sheets until golden. 

Very good, and adaptable to different preferences. Make these changes for more of a "Chinese takeout" flavor:
- double the cream cheese
- decrease the crab by half
- omit the water chestnuts
- add 2 Tbsp chopped green onions
- add 1 tsp Worcestershire sauce

I omitted the water chestnuts the second time I made these, since it is not traditionally part of crab rangoon, and the crunch threw me off a bit. Try mixing up a batch, then frying one rangoon and adjusting the filling ingredients before you make the rest. You'll be glad you did.

Delicious!  I did not use the canned crab - I got the packaged stuff from the seafood section and adjusted the spices somewhat to taste.  We ate the finished rangoons with a sweet/spicy Thai sauce - Amazing!  Thanks!

Very crabby! I would probably only use half the amount of crab and/or increase the cream cheese.  My husband liked to eat the filling by itself - saves the "fried" calories.  Overall good, but don't think "resturante style"

I made these for a New Years Eve Party, 2011-2012.

There wasn't one left over.
 
Modifications: 

2 Packages of Philadelphia Cream Cheese. 
1 Can of fancy crab meat, throughly drained.
3 Diced scallions. 
No water chestnuts. 
Combined mixture with a hand blender.
Baked for approximately 10 minutes, 5 minutes on each side vs. fried. 

This made over 50 crab rangoon's plus extra filling left over. They turned out very creamy, with a subtle hint of crab taste. If you prefer a stronger crab taste, I would use 1 &amp; 1/2 can of fancy crab meat; I plan to do this next time. Some of my wontons oozed slightly while baking. Remember to try and seal the wonton as firmly as possible. This is a great simple recipe that is easily manipulated to your specifications. Just remember that filling &amp; folding wontons is time consuming, so plan accordingly.

I may have done a bad thing by learning how to make this!  

Like most, I altered a few things and it turned our AMAZING.  I left-out the paprika and water chestnuts and replaced it with green onions, a little siracha hot sauce, and more cream cheese because I LOVE creamy Crab Rangoon.  I also used the imitation crab, which I was skeptical about but after using both canned and intimation crab, I found I liked the intimation crab's texture the best.  I also baked them instead of frying.  I lightly brushed both sides with vegetable oil and baked them at 375* for about 18 minutes flipping them once after the bottom side became golden brown.

Then while it was baking, I made this sweet and sour dipping sauce.  This recipe is SO SO SO good my mouth is watering just thinking about it :)

http://allrecipes.com/recipe/hot-and-sweet-dipping-sauce/detail.aspx

Very good! Served with duck sauce, I used extra cream cheese.

I LOVED these!!! :)  I followed the recipe for the crab mixture, but I followed the recommendation of another reviewer to use onion and chive cream cheese, which I think really added to the mixture.  It tasted just like what you find at restaurants. For the wonton wrapping, I watched a You Tube video of how to wrap wontons, and I really got the hang of it.  The trick is to not stuff the wonton wrapper too thick...only use 1tsp per wonton wrapper, then seal it well, and you will not have problems with the insides spewing out.  These were so tasty and a big hit!

Simple/Easy...they taste best with 3/4 of the crabmeat called for,a few green onions chooped finely, some fresh chives and the cream cheese.Make mixture ahead of time, and allow to sit overnight( best) until you are ready to fry.All ingredients shoudld be cold while preparing.....best flavor if fried using older oil(ie: you fried some wings or french fries the night or two before)When wontons float to the surface, they are done.Do not over-cook.....they get very tough....

You don't need to deep fry these to make them delicious!!!  375* for about 15 minutes brushed with egg/water wash made them perfect and crispy!  YummY!

Simple, yummy. I only wish I could fold them up as cute as in the restaurant...but no matter, they still tasted great.

I agree with some of the other reviewers. This is a little to "crumbly" or "chunky" for my liking. Next time I will use other's suggestions on using 2 1/2 packages of cream cheese to make it more creamy. Using the original recipe I still had a little bit left over when I ran out of wonton wrappers, so if you plan on adding more cream cheese I suggest you buy 2 packages of the wrappers. My best friend growing up was Asian and we made these a lot.. when we made them we used an egg to seal the wrappers rather than water. I had no problem with them staying together. I cooked mine on the stove top and used a thermometer to check the oil. I started putting them in at about 325 degrees F and there's NO WAY that they could stay in there 3 to 5 minutes, they were lucky if they were in there 3 to 5 seconds and they got charred! I didn't even have time to turn them over! So I turned the heat down to about 200 degrees and they were able to be in there for about 10 seconds, I could flip them over in time without scrambling all over, and they were a nice golden brown! I omitted the water chesnuts because my fiance doesn't like them, and I like just a traditional rangoon anyways. Pretty good recipe, I think it will be better adding the extra cream cheese next time though!

These were wonderful! I did add green onions &amp; left out the water chestnuts as other reviewers suggested - also added some sugar. I'm not a fan of frying foods at all, but in this case, it's a must. I tried baking them the second time around and they were just not good.

Great recipe regardless of what you put in or take out.  The secret to keeping the rangoon together is freeze them the night before.

These are great, we make them all the time.  I use onion &amp; chive cream cheese and we serve them with sweet Thai chili sauce.  The spicy sweet combo with the crab and cheese combo is amazing!!!

When making crab rangoon, I only use Philidelphia onion and chive cream cheese and immitation crab. It is simple and delicious. Using the flavored cream cheese will allow you to ommit other spices. 

Simple is best when it comes to crab rangoons which is why this is one of the best recipes for it on this site. The only thing I did not like is 2 cans of crab is too much. I only used one and I found it to be a perfect balance of crab and cream cheese. I also left out the water chestnuts (don't like em), and added green oinions and probably 1 1/2 teaspoons of soy sauce for a little asian flavor. This recipe yielded me about 20 rangoons and I had to stop myself from eating them all.  This would be a great dish to double and take to a party!

I loved this recipe, it tasted as delicious as I expected! I didnt put the water cheastnuts in, I saved them for a different meal, and I used 1 &amp; 1/2 pkg of cream cheese. I used imitation frozen crab meat rather than the canned. It was so flavorful that my 1 1/2 year old daughter couldnt get ENOUGH! Thank you!!

This recipe was quick and easy but was a little too crabby tasting for my husband &amp; my liking.  i think i would use 1/2 the amount of crab called for.  other than that it was great!

I used only one can of crab and it came out like restaurant style.  I also didn't use water chestnuts...never had them with water chestnuts.  My husband liked them.  I used peanut oil for frying and had no issues.  I wet the wrappers on the edges to seal and had no issues with them opening.

These were very good, but I do agree the crab was a bit overpowering.  Cut the crab in half and you have a good rangoon!  These can also be baked at about 375.  Flip, and they get nice and brown.  Thanks for sharing!

not bad, but even better with a few small changes.I use 1-8oz.package cream cheese and mix it with 1-container sour cream.I then moisten the edges with 1 beaten egg to seal,and brush a little bit of egg over the outside of the sealed wonton.Then when I go to deep fry them I do so in peanut oil.It really gives them a much better taste.Sometimes I make them with only cream cheese and sour cream,being that some people don't really care for crab meat,and people really seem to like them.

The wonton wrappers that I used made the breading so thin and even more crispy and decadent than ones that I get at my local Chinese joint. I made a few changes, the first change was adding green onion, since I already had some on hand, and it sounded like a great suggestion from past reviewers. The other change I made was doubling the cream cheese. It was an accident, but oddly enough, recommended by past reviewers. They just turned out wonderful! I'm hooked, and they are almost better than restaurant ones.

I did add more crab then called for in the first batch and they tasted much better the second batch when I added more cream cheese to my mixture. I will try the next time without the water chestnuts.

All the insides came out during frying despite sealing the edges very well.

Awesome-bf loves these, and I keep the ingredients pretty much on hand (don't forget you can freeze leftover wonton wrappers). Putting together wontons is a little bit time consuming, but fun. I never include water chestnuts.

Delicious. I added a half tsp of sugar to make it sweet like the restaurant's and decided to skip the water chestnuts. I really enjoyed them as did several of my friends!

Nothing against garlic powder but it should not be in this recipe at all!  Two stars because remove the garlic powder and this seems to be a good start to what could be a great recipe.

Usually I have pretty good luck with recipes, but this one really let me down. I followed the recipe exactly and was grossly disappointed. These did not taste like the super yummy cream cheese wontons/ crab rangoons from my favorite Chinese place; not even close. :( I will continue my search for a better recipe.

This was just ok. My biggest complaint was the canned crab. This was my first and last time using it. If I decide to make this again, I will need to splurge on fresh backfin. I thought they were fairly easy to put together but very time consuming. I did switch out water chestnuts for green onion. I fried them and the consistency was pretty good. I think using fresh crabmeat would have taken this from average to delicious.

Best crab rangoon we've ever had, with the following changes: left the water chestnuts out, and only used about 4 or 5 ounces of crabmeat.  It was the perfect amount of crabmeat to balance out the cream cheese and not give an overwhelming crab texture or flavor.  I fried these in oil that I'd used to fry chicken for the Perfect Sesame Chicken on this site.  So delicious!

too crabby tasting.... use half the required amount of crab meat for better results

I used the wonton wrapper recipe on allrecipes to make these, and they turned out nicely.  I omitted the water chestnuts and doubled the cream cheese.  If you're having trouble with the cream cheese leaking out, you've got to make sure you seal the wrapper with a little water along every seam and  pinch them tightly.

Crab Ragoon is my favorite chinese item! This was so delicious! now i can make crab ragoon all day every dayy!!!!!!

Great recipe! I added chopped green onion and omitted the water chestnuts and I couldn't find any wanton wrappers so I used egg roll wrappers and cut them down. My husband LOVES Rangoon and he LOVED this recipe. Bravo!

skipped the paprika added onion powder since I didnt have any green onions on hand and used imitation crab. OH YUMMMY. This was wonderful. I nevered dreamed I could make rangoons but WOW. I cant wait to make them again. I also plan on making a dessert version using cinnamon and vanilla mixed in the cream cheese and topping them with powdered sugar or baked apples. MMMM cant wait!

STOP SEARCHING AND START MAKING THESE! WHAT A WONDERFUL TREAT! WE OMITTED THE WATER CHESTNUTS AS WELL AND IT WAS DELICIOUS! THEY WERE MUCH BETTER THAN CHINESE RESTAURANTS. I AM A BIG FAN OF CRAB RANGOON IN GENERAL, AND AM VERY HAPPY WITH THE TURNOUT. HOPE YOU ENJOY THESE!!

These were great!  I tried these just as the recipe states and they had WAY too much crab for my taste.  I tried them again with just a little crab and more cream cheese and they were much better.

Better than the restaurants!! The triangle fold worked best for us!! Dipped in sweet and sour or soy!

Our family is in love as our number one recipe!! Absolutely love the base of this recipe but I made a few changes off of reading others' reviews...used a bunch of minced up green onions instead of water chestnuts. Also, added 2 pkgs cream cheese and used imitation crab package---about 9 oz of the package so we still had lots of cream cheese flavor.  The water seals the wonton shell in perfectly w/ a triangle fold.

Great recipe.  I used real crab meat and left out the water chesnuts.  If you use all the ingredients it calls for you can make like a million of these things, which is great for a party, but I was cooking for two people so had to throw a ton away.  Next time I will do a tenth of what the recipe calls for.  Also, I used one and a half things of cream cheese.  There is just too much crab meat.  So you might want to cut down on that as well when you make this recipe.  Also, you can use this as a dip if you don't want to use wanton wrappers.  Just heat it in a small pan over medium heat and add it to a cracker.  Great with sweet and sour sauce for a topping or olives.

Pretty good. Not the same flavor as my favorite restaurant, which is what I was hoping for. I will make again and play with the recipe a bit. Good base though. Serve with sweet &amp; sour sauce.

Very easy and very good, too. I made this for a family party and everyone enjoyed it.

the trick to keeping these babies closed while frying is to make a paste of flour and water, brush all edges with mixture then close. Ive made my own version of these for years and they never pop open, Happy Eating!!

These were great. Baked instead of fried, turned out great with a honey dipping sacue I made. Thanks

My only issue with this, really had nothing to do with the recipe itself.  I baked the wontons (Didn't have enough oil) And they did not cook uniformly.  The tops were far too crunchy while the pockets were far too chewy.(Side note, I had NO idea wonton wrappers were actually made of tofu).  So my guess is frying is a must. I omitted the water chestnuts, and halved the crab.    The filling itself tasted fine (though next time I think I'll add more cream cheese for a creamier consistency) IF you do try to bake, be sure to grease your cooking sheet.  I had a few stick and tear cause I forgot.

D-E-L-I-S-H! They were done in 2 minutes for us... 3 minutes was a tad bit too long for cooking. I also added green onions and more garlic powder.... YUM YUM YUM! These were restaurant worthy!

I also have been making these for years. I use the larger wonton wrappers and treat them like egg rolls when rolling. We like a pinch of crushed red pepper also for some heat.

This is a very good crab rangoon I followed the advice of another review and added more cream cheese (another block) and green onion (fom my own garden!) I also omitted the water chestnuts.  I will never gorge myself at the Chinese buffet again, when I can make these at home! YUM

Great recipe, great taste after I tweaked it. No water chestnuts, added a dash (or two) of soy sauce (that is a muss), practice your wonton assembly techniques. I didn't have it down pat, a few came out great, the others..well, not so much. I used phyllo cups to cook/bake the rest in a 350 degree oven for 15 to 20 mins. And Viola`!  Yummers!!! Someone else suggested to make the mixture the night before - awesome idea. Best suggestion yet - read all of the reviews. Awesome recipe, I will be making my own from now on. Love it!!!

DELICIOUS!!!  I made these for a party and they were the hit of the party!  While I was cooking them my toddler ate about 7 himself! Changes I made:  I used two packages of cream cheese and imitation crab meat from the butcher.   I had the fire very low to fry them and that kept the filling from escaping.  Also make sure to press the wrappers away from the filling as you close them to remove any trapped air, this will also help to keep filling from escaping during frying.   I served them with sweet and sour dipping sauce. Very easy to make, just a little time consuming.

Easy to make, impressive and delicious results but...  use less crab, more cream cheese.  Fresh minced garlic over garlic powder.  Add fresh green onion and a dash of Worcestershire sauce.

Everyone loved them with a few changes... I used 8oz. artificial crab instead of canned,added a little soy sauce and some thawed frozen spinach (drained/ squeezed)No need for water chestnuts. Will definately make again.

I made these for a party and everyone loved them. Sweet and Sour sauce is a must, though.

These came out delicious!! Like a lot of other people said they did in their reviews, I made a few changes here and there so I could give them a more authentic taste.
To start off, I decreased the amount of crab meat in the recipe and increased the amount of cream cheese. This was mainly because I wanted to make crab rangoon that tasted like they came from a Chinese restaurant. I kept the spices the same amount as shown in the recipe, but you can really just add them to taste. I also omitted the water chestnuts, as I didn't really think the crunchiness would work. In addition, I used imitation crab meat instead of canned crab meat, which has a much milder flavor and wouldn't overpower the cream cheese.

I did not add any green onion, which many reviewers have said really helps the recipe, as I did not have any on hand. But next time I make the recipe, I will definitely be adding some to see if it might further improve the flavor.

Substituted imitation crabmeat for canned, but otherwise followed the recipe as follows; served them for a party and they went quite fast! I however was not overly fond of the cream cheese in there, but everyone else seemed to like them, so they are a keeper recipe.

These were amazing! Left out water chestnuts, don't care for them. Blended all ingredients in a food processor, folded wonton wrappers in a triangle after putting in the filling, put water around edges, pressed with fork, to hold in cream filling. Made around 40-50, we ate them all!

I have been making these for quite some time - they are time consuming to assemble but well worth it.  I always make a double batch and freeze the leftovers for when I don't feel like putting the time into making them.  If you freeze them in a single layer before puting them in a freezer bag, they don't stick together.  Also, I always use immitation crab meat(better flavor than canned) and add some dried chives and a dash of ginger to my mixture. This is always a crowd favorite and part of almost every Friday night meatless dinner during Lent.

To be fair, I did modify the recipe by substituting water chestnuts for green onions, because I know thats what my local buffett uses.  Also, I did only use 1 can of the crabmeat per others reviews.  The result was yummy, BUT these are missing a "sweetness" that I'm used to from my buffett!  Next time, I will tinker with that, and then these will be perfect for me!  The hubby liked them as is!

I  never had these and thought I would try them since I had extra wrappers. We loved them. Have made them several times since...especially love the crunch of the water chesnuts!!!

The filling was outstanding. I used half the crab meat and half the water chestnuts. I also threw in some powdered sugar since our fav place while we lived in SC served theres a little sweeter. MUCH better than anything we can find up here in New England.

Will some changes this recipe came out really good.  I took other's advice and substituted imitation crab, nixed the water chestnuts, and added plenty of green onions.  Next time I will cut the crabmeat as small as possible to make creamier.

I didn't change a thing (except mine cooked in less than 3 minutes at 375 degrees) and they were delicious!!!

My husband and I love these. Super easy! I skip the water chestnuts though.

These were delicious! Even my hubby loved them! Will deffinately make them again and again.....Thanks

OMG these are wonderfull I only changed one thing becahuse we dont like water chestnuts I exchanged in chopped green onion.  I shoukd have read the servings prior to making them though it makes about 50 to 60.

I love this recipe! It was very easy to make. I only used one can of crab meat and added about a tablespoon of soy sauce.

This is our favorite recipe. We make these often and the real crab tastes so much better than recipes using imitation (too sweet). We don't like water chestnuts so used 3 green onions chopped instead. Also, instead of the paprika I used cayenne pepper for a little kick. 

These were excellent. I will never order from a Chinese restaurant again. I made the filling the night before and refrigerated until ready to use the next day. I omitted the water chestnuts and used packaged crab and added green onions. Huge hit.

These were delicious. I made them using imitation crab and fresh minced garlic rather than garlic powder. I didn't have water chestnuts, but I did add some chopped green onion. Those were the only alterations and they tasted just like the ones you get at a restaurant. My family agreed. Thanks for the recipe, La Vaun!

Liked quite a bit.  I had egg roll wrappers around so I cut in quarters and folded into squares into triagles after putting filling in. Per my recipe for egg rolls, used a flour and water paste to seal the edges and it worked like a charm.  I did tweek filling a bit.  Added one sliced green onion, few dashes of worcestershire sauce and only 1 can of "fancy" crab.  Yum!

These are great!  Got many compliments saying they were the best crab wontons they'd ever had!  Just a couple small changes...I used 2 cans of crab meat (1 fancy and 1 white), 2 packages of cream cheese, 1 clove of FRESH chopped garlic, way better than powder! and 2 cloves of shallot.  I feel that sometimes it is hard to get green onions to chop very finely.  Also...OLD BAY SEASONING-- goes good with any kind of seafood dish!  As the other users suggested, use a little water on the wantons to get a good seal!  Will make again and again!!

I assembled these the night before and stored them in the frig. on a parchment lined cookie sheet. The next day I cooked them and they were perfect. All that wonderful Crab Rangoon taste without the fuss. As I fried them I placed them on a cookie sheet in the oven at 200 to keep them warm until they were all done. Perfect! Thanks for a great recipe. (I did only used one can crab and omitted the water chestnuts.)

Needed some tweaks.  Good advice I gathered from other reviews was to press as much liquid from the crabmeat.  I also omitted the water chestnuts and added green onion.  After making few rangoons, I decided to add a touch of soy sauce to the filling for umami flavor.  I also added fresh minced garlic because the powder didn't lend enough flavor alone.  I made a dipping sauce of soy sauce, garlic, ginger, brown sugar, water, rice vinegar and a few drops of sesame oil.  Went very well together.  Will for sure make and tweak again.

A long time ago I used to buy a certain brand of crab rangoons, which sadly I can not find anymore.  This recipe was a great starting point!  All I could find at the store was a 16 oz can of crab so I added 1 more package of cream cheese, doubled the garlic and paprika, used 1/3c water chestnuts and sliced green onions.  With those small changes, anyone who may possibly remember the Schwan Sales crab rangoons, they were an exact replica!  Hubby had me save the excess to use as a spread for crackers, he loved it that way.

This is my favorite appetizer of all time! Like some others noted in their reviews, I baked mine in a mini muffin tin sprayed with cooking spray, then I brushed the tops with egg white.

Followed the recipe exactly and it's PERFECT! It made a lot of filling, so be prepared to fill around 20+ little wontons. Don't be greedy when filling either, or else they will ooze when frying/baking. This recipe was perfect, delicious, and exactly like restaurant quality! You don't want to pass this recipe up!

OMG.  So easy!!  Messy, but easy!!  Hubby said they're better than the restaraunt's.  I did omit the water chestnuts and add green onion for person preference.  Everything else stayed the same .  Will def make again.

This recipe got such good reviews and Ive always wanted to try making these but with adjustments they turned out awful! I used imitation crab meat which just didn't taste right and I also baked them but the texture of the wonton wrapper was not good at all. Overall I think I'll use actual real crab meat and fry them next time

Mushy,does not hold.  broke open while frying.  followed complete directions. This recipe failed.

Delicious.  It takes awhile to fold them so I'd do it a little bit in advance and cover with a wet paper towel in the meanwhile.  Also, as far as dipping: sweet and sour dipping sauce was by far the best one I tried, followed by Chinese mustard.

These are really tasty!! I added old bay seasoning, soy sauce, onion powder, and garlic powder. I used egg roll wrappers and cut them into triangles.

Wow, these are superb!  I've always loved these from restaurants.  This was my first time making them at home.  I followed the recipe except omitted water chestnuts and added green onion.  While they were extremely good, I agree that decreasing crab to 1 can would be plenty.  Recipe would have easily used a whole package of wonton wrappers (we used 1/2 of the filling for 1/2 pkg of wrappers).  I haven't used wonton wrappers before, but it was super easy.  They stayed together without leakage problems.  We did fry them, only because we happened to have our fryer out from making homemade doughnuts the other day.  Whole family loved them!  Just as good as a restaurant, and probably better with less crab.

I give this five stars because my son absolutely loved it and mined you he is a VERY picky eater. My husband and myself on the other hand did not care for it.

I baked... At 400 for 10 min.  added 8 oz more cream cheese  omitted chestnuts and soy added green onion, ginger,paprika ...
Will do again.

So easy and tastes great!!  Great party food.  I had the fake crab on hand still good.

crab rangoon iii

Prep Time: 25 minutes

Cook Time: 20 minutes

Total: 45 minutes

Servings: 15

Cost: $1.50 /serving

Author : lavaun

Ingredients

Instructions

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