Comments on: Crab Rangoon Recipe

By: Traci

Traci — Wed, 28 Oct 2009 13:10:59 +0000

I made these and they are very good, however I used real crab, as does my local Chinese restaurant. The only thing was that the wontons didn’t have the unique flavor as in the restaurant, so I watched a You Tube of an Asian woman making them and she used peanut oil in a wok, and worchestershire sauce in place of soy sauce, and added a bit of garlic salt. When I used that method, they taste exactly like the restaurant. One other thing regarding the “bursting”, is maybe you should not heat your oil too hot….I heat my oil on medium high instead of high and they cook nice and even. They are sooooooo yummy! Thanks for sharing!

By: Adelina

Adelina — Wed, 21 Oct 2009 19:43:45 +0000

Who knows why on earth I didn’t try this appetizer any sooner!!! I just had this last week at a local Thai’s restaurant and liked it! I also agree that although the menu said “Crab Ragoon” but I could not find even a pea size of crab inside those wonderful pockets! I did enjoy the sauce that they made to serve with!

I definitely will try out your recipe very soon!

Thanks for posting and for sharing!

By: Amy Hella

Amy Hella — Wed, 30 Sep 2009 05:15:29 +0000

I made this… and me and my roommate couldnt stop eating them!

By: heather

heather — Thu, 03 Sep 2009 21:11:12 +0000

great recipe!! thanks!! i just added a clove of minced garlic as well.

By: Bobby

Bobby — Mon, 24 Aug 2009 18:44:28 +0000

haley – baking would take longer. 425 degrees and bake for 12-15 minutes or until golden. It would also be a good idea to brush them with melted butter before baking.

By: haley

haley — Mon, 24 Aug 2009 14:01:51 +0000

if you bake it does it take the same amount of time?

By: ajenkins

ajenkins — Sat, 08 Aug 2009 18:23:50 +0000

Wow! I can’t wait to try this recipe. I moved to Turkey in January and I really miss chines food. I love crab rangoon and you can not get it here. I will be making these this week, thanks for sharing.

By: Jessica

Jessica — Thu, 23 Jul 2009 19:08:57 +0000

I made these with real crab meat instead of imitation (for the meat eaters in my family) and it made a huge difference. It had a very strong, unpleasant fishy taste that can be overwhelming for people who are not used to seafood. For myself (being vegetarian), I made this recipe and used cooked Jasmine Rice in place of the crab meat for more body and they were delicious!Definitely stick to the recipe and use imitation or try white rice.. do not go for real crab..

By: kathy

kathy — Sun, 12 Apr 2009 00:33:59 +0000

I made them this evening….they were a BIG hit!! my hubby was eating them right out of the frying pan!! super recipe and super easy!! thanks!

By: Deah

Deah — Tue, 31 Mar 2009 04:20:22 +0000

This crab rangoon recipe is amazing. It tastes the same as when you would get it at a restaurant. Its also a plus that you can make a very large portion from what the recipe calls for.

A way so that the filling won’t burst is to place less filling inside the won ton wrapper.