This is said to be the closest to the rangoon served at a certain Asian food chain. The rangoon can also be deep-fried instead of baked.
These turned out great, but just a little bland. So the next time I added 2 sticks of chopped up celery and lots of sugar. When the sugar melts it really makes a differance in the flavor. I also used fake meat, much more flavor.
Read MoreNot sure how I screwed these up but they were horrible!!! Fishy, garlicky and that's the only flavors I could get out of it. Blech!!
Read MoreThese turned out great, but just a little bland. So the next time I added 2 sticks of chopped up celery and lots of sugar. When the sugar melts it really makes a differance in the flavor. I also used fake meat, much more flavor.
Very good, I always order these when I eat Chinese. I do prefer them deep fried because it just gives them a little extra crunch. Thanks for the recipe!!
I love this recipe. I changed it a little for my taste but it was great. I used a 1/4t of garlic powder b/c I didn't feel like chopping garlic. I also added 2t of milk, 1t of parsley, and a 1/4t of sugar. The sugar is important. It adds that sweetness you find in restaurant rangoons.
this is a great recipe for the fact that it has the basic ingredients you need. however, i found it to taste too fishy. i tried it out by only filling and frying one at first to make sure i liked it before i spent time doing the whole batch. it was ok, but too fishy tasting for my liking. this one restaurant that i get them from - they are so sweet and that's what i wanted. So, I added an extra package and a half of cream cheese, a few tablespoons lemon juice, and a couple spoonfuls of sugar. And it was EXCELLENT. So I'm giving it 4 stars because while it's good, it's not GREAT... Everyone has different taste preferences though, I just prefer it to be sweeter rather than fishy.
Not sure how I screwed these up but they were horrible!!! Fishy, garlicky and that's the only flavors I could get out of it. Blech!!
These turned out great! Make sure you have a dipping sauce if you like the rangoons a little on the sweet side. Or like another reviewer, add a little sugar. Otherwise, they are great. Oven makes them crispy and not greasy like regular takeout.
Delicious recipe, howver I could not find wonton wrappers and wasn't excited about making my own, so we put the crab mixture on slices of toasted french bread with melted monterrey cheese - YUMMY!
I had a great recipe for these from years ago but could not find it. My husband loves crab rangoon and always brings it home. I wanted to make it from scratch and as I worked on this recipe I remembered that an ingredient from the old recipe was a little hot sauce. Otherwise it really was great, but we did fry them and I probably added a little more garlic. However, I think that the whole process of using the typically available small wonton skins could be a challenge for the first time maker. But thanks for the recipe we had fun and enjoyed the result.
Made a few changes, like most everyone else. I added a few tbsp of mayo--makes it unbelievably creamy. I didn't have any green onions, so I just used yellow. Doubled the garlic, and added a dash of sugar. I also substituted canned crab for fresh crab from the meat counter. They turned out so awesome.
I loved this dish, I added 2 tbls of powdered sugar and used imitation crab, I also fried them and they turned out amazing!
I didn't want to spend the time frying individual rangoons so I ended up just making the filling and using it as a hot dip. I made it for a party and it was eaten within seconds. I ended up using more crab than what the recipe called for because I had a larger can but other than that I followed the recipe exactly. I will be making this again but will probably stick to using the filling as a dip as it is so simple and delicious.
Thanks for providing the basic ingredients but I took some of the other reviewers recommendation and referred to another crab rangoon recipe to great avail. I minced real crab meat, mixed it with green onions, softened cream cheese, minced garlic, paprika, and sugar. Mixed that in the AM, refrigerated and fried the wonton once i returned from work. It was so tasty! My boyfriend loved it. Can't wait for our annual cookout so I can WOW my guests!
These were ok. I agree that they needed something. I coudn't even taste the garlic. They were'nt bad though. I actually fried them and that worked out well. I think maybe less cheese more crab and something else for flavor. Spinach maybe? Parmesan cheese? I may try these again.
Great Crab Rangoons! I didn't change a thing. Make sure to seal your wonton wrappers so they dont explode.
I used 3T of mayo to increase the creamy consistency, substitute sweet onion for green, reduce worcestershire to about 1/2t and increase soy to about 1t. I also add 1/2t of lemon juice, 2T of grated parmesan, and 1/2t of white sugar. I grease a muffin pan and add the mixture to the center of the wonton wrapper. I then fold up all four corners to the center and pinch off, then place in the muffin tins and bake as directed. It looks a little different, as you can see the filling inside of the openings of the wonton "cups", but that means it can hold more dipping sauce (sweet & sour)!
I know its the healthy way of making them. But I'm never baking these again. Ew. and I had to bake mine at 8-9 minutes cause the tops began to burn. I think the oil from frying makes them taste so much better
Thanks for posting! I used imitation crab meat, instead of canned since that is what our local restaurant uses. While it was quite enjoyable, I found 6 oz. of crab a bit much for our taste. Next time I will use half the amount.
Great recipe, however I added 1 tsp sugar to make it closer tothe sweetness of my favorite Chinese eatery and used garlic powder(1/4 tsp) I also could not find Wonton wraps so I used egg roll wraps and it worked perfectly. For you diabetics out there SPLENDA works perfectly instead of sugar.
Been making these for years but I got the recipe from Kraft. I use 4 ounce of cream cheese to every 6 ounce can of crabmeat. We like more garlic in the recipe. These are always a hit every time I serve them.
I learned to cook them for 10 minutes at 400 degrees. The corners won't burn at that time.
This filling is really good. The first time I made it, I only used half a can of crab, and I think I like that better. I couldn't find wonton wrappers at my store, so I'm using the filling to stuff pasta shells.
I made these for a "Chinese" themed potluck. Everyone raved how good them were. I made 3 variations 1 with only crab and cream cheese, one with plain cream cheese and the final exactly as the recipe calls for. It was a big hit!!!!
Loved this recipe as it is. Makes a bunch, and they cook quickly. My daughter has always loved crab rangoon from the local Chinese restaurant, and I made these as a surprise when she was coming home for a visit. They were a hit! Thanks for sharing.
Excellant recipe as is. I did add a little cayenne, though, but not enough to change the overall taste. Unlike others, I didnt think any one flavor stood out over the others. Very good.
Recipe altered by using 16 oz cream cheese and 2 Tbs powdered sugar and NO CRAB MEAT. Most Chinese restaurants don't use crab meat and I like it that way. I also fried them. Very good and to my liking!
I made these without the crab and they came out very good. I also fried them instead of baking them. It took care of my cream cheese wonton craving.
These were very good. I halved the recipe for the 3 of us. Will make again.
First do not bake as they will blow out in the oven. Second the filling is not good.
These were perfect! I did add a bit of sugar to it as I like them a bit sweeter.
I don't know what I did wrong but I couldn't get the wontons to seal. The filling was so thin and runny. Maybe I didn't drain the crab enough? Also they were not sweet at all like the restaurant's version. I wound up with a sheet full of burned bubbly crabby cream cheese leaking out of the wrappers. I will try again but will chill the mixture first and add a little sugar like I've seen in other recipes. Maybe will use surimi since it's sweeter than real crab.
This recipe is easy to make and tastes like it took hours. We've made this twice using only the ingredients listed. Even the kids wanted to join in on the fun and help seal the wrappers!
Great Recipe! I would use scallion cream cheese instead of plain. Add more garlic,salt, and pepper. Make turnover pockets with the dough and fry them in peanut oil. Full of flavor and yummy.
It was good but I didn't care for the green onions, I think I may sub for onion powder next time.
Super easy, just throw in the oven. We don't use cooking spray, so we basted them with oil.
Add half of what is suggested for crab so it isn't too chunky. I also added a bunch of minced fresh chives as green onion stalks are too big in my opinion. I put in a tbsp of sugar and 2 tbsp of mayonnaise as well. I used won ton wrappers that I found in the refrigerator section near produce and deli. They are thin and crisp perfectly in the oven. I dabbed my fingers with water and pressed the edges closed and did not have any leak out. I used the method that looks like a little pouch with 4 sealed edges on top and tried a few triangles and they were both good. I prefer the pouch method because it holds more filling. Imitation crab meat, minced is what you want to use. Not fishy or chunky. These Crab Rangoons were AMAZING !! I will definitely make these again and let me tell you I am extremely picky and a very good cook. So I would not look further for a recipe! These were better than any I have ever ordered from any restaurant by far!! My family gobbled these up and will have to double the recipe next time. I am planning on making more tommorow.
I thought these were okay. They were missing something though. Not sure what though.
Really good recipe! I subsituted chives for the green onions, and i thought it tasted better that way. :) also, if you put more than a teaspoon of the mixture in a wrapper, it will bubble out in the oven. I personally prefer the oven to frying, but to each his own! Made these for a crowd, and they were a hit! I myself am Lactose intolerant so i use Dairy free cream cheese when i cook these at home. works just as well!
WAY too much worcestershire sauce for my taste and kind of bland. Not the flavor I was looking for. I will try a different recipe next time.
Excellent. Keep the oil hot 350 degrees, and be ready to flip as one side browns. Very Tasty. Thanks!
This is a great recipe. I've made them with leftover king crab meat and once with finely diced ham. (a friend even suggested using Spam!) The basic recipe is very adaptable to any meat really. I gave it four stars because I thought these really should be deep fried for the best flavor and crispness from the won tons. Thanks for sharing!
I deep fried mine. The filling was good. Next time I will use the green onion. I did NOT have any this time.
I made these today and they were amazing. I boiled them and then sauteed. It was not worth the time I took to do so. Next time, I will be deep frying the rangoon. I made the mistake of stacking them after boiling. Silly me. They were stuck together. I made it all work. They didn't need to look pretty, just taste good. Best of luck fellow cooks. <3
I upped the soy sauce, added 2 additional green onions and added 1 tbsp of sugar....excellent! My father-in-law who hates crab anything even loved these!
Love this! I have also added diced red onion and shiracha sauce to this for added flavor. Great on crakers too.
I made this yesterday and the husband and kids complained I didn't make enough so I had to make it again today. Love this recipe!
Awesome, followed recipe exactly and these were a great hit with family and friends. Everyone asked me for the recipe. If you deepfry these be sure to squeeze the air out of the pockets or they tend to burst during cooking.
I fried these instead of baking. I also added 3 tbls. of mayonnaise, lemon juice, and 3 packets of Splenda. My husband is diabetic and the Splenda worked well. I will try baking them next time and see how that does. Thanks for a great starter recipe.
did this on Thanksgiving for an appetizer. Family loved it. In fact my son requested them for Christmas. I deep fried them for more crunch. For those of you who can't find the wrappers, they are with the tofu in the fresh veggie department. Im going to put a little sugar in half of them so we can have a little variety.
Great and very easy recipe. The only thing I did different was to fry them instead of bake them. But I may try them baked next time. Thanks Lunar Crystal!
Good but could be better. When I've had these in restaurants the main ingredient is cream cheese with a hint of crab flavor. In my opinion the cream cheese/crab meat ratio was off - WAY too much crabmeat, almost like the consistency of a tuna fish sandwich. I also think there was too much Worcestershire sauce so the next time I make these I would use 1/2 or maybe 1/4 can of crabmeat, reduce the Worcestershire & up the Soy sauce a tad.
My husband and I thought these were very good. I found chunked crab in the seafood section, but next time will try to find the one mentioned in the recipe, as the pieces of crab were too big.
I made these a few days ago and they are great! Not as good as fried but, still great! They do not brown well because they are baked but that's okay to save on all the grease that comes from frying. The filling was marvelous!
I used the imitation crab meat like the Chinese restaurants do..amazing!No "fishy" flavor!i also added abt a 1 tbl of powdered sugar...makes them a little sweeter like the ones you get in the restaurant!
Filling was really good. I added some fresh parmiagana. I wasn't crazy about the baked wonton wrappers. I plan on deep frying when I make them in the very near future!!
This recipe works well... The garlic is a little strong so if you use fresh I'd use like half the amount. They fried well in the oil too. Just have to be sure you seal the edges well so your filling doesn't ooze out while cooking.
Mine burned around the edges! I must have cooked them too long. The filling was very good though.
I fried instead of baked because I was worried they would of been soggy. Best recipe I have used so far!
Yummy and easy. Just need to get the hang of it. We found a small scoop was easiest to make a perfect ball of goodies to stuff the shell with.
It was really good. Family loved it. Simple and inexpensive to make . Definitely will make again.
This is yummy! I DID NOT have problems with these being too garlicky or fishy as a few others had complained. I have made them several times now and decided I like them best with the suggestion of adding a little Mayo, and also I like to use oyster sauce instead of Worcester and soy sauces. They are definitely better fried, but baking is good for cutting calories and less mess.
good filling, but i found i need to flip mine about halfway through, otherwise they taste really bland. next time also looking at adding alittle fish sauce to the filling for some zing...
This was amazing!! Just added a little honey to make it a little more sweet but other than that it was wonderful! The whole family loved it!
OH MY GOD! These were delicous!!!! I deep fried them instead of baking as it's easier for me to do this out here in Asia. Also, i think i used a little extra cream cheese as i bought a portion of a bulk quantity which is maybe 2-3 tablespoons more than what is in typical packages. And just a friendly reminder to other cooks that 1 clove of garlic is not the whole bunch/head of garlic. It's just one smaller piece that you have to peel. But seriously, really good. Thank you so much!
Really good recipe. I did add just a little bit of sugar and substituted frozen immitation crab instead of canned.
I've made these a couple of times, but for some reason I never get 48 - I get about 1/2 that. Not sure what's wrong (and I use less than a teaspoon of filling per wonton). Overall, good flavor - and we use a sweet chili sauce for dipping.
Mine turned out too salty! I don't know what I did wrong. I wouldn't make these again without at least adding sugar.
The filling is wonderful, however they taste much better when we fry them! Somehow the fishy taste is too strong when we bake them. Perfect filling, although my daughter would prefer a little less garlic.
Made these as directed & deep fried them. Tasted a little too 'cream cheesy' to me so for the 2nd batch I added 2 tsp of sugar, 1/4 c more crab meat & 1 tsp more Worcestershire sauce. Next time I'll cut down on the onion and I think it'll be perfect. The kids loved them :)
Added a bit more seasoning than recipe called for. Excellent results!! Will make again!
Let me start with: I was VERY skeptical of making this at home, especially not frying it. However I was extremely pleasantly surprised with how good they came out. I am also very impatient in the kitchen and I need basic recipes, this was a great example where you just measure all the filling, mix up and then fill the wonton wrappers.
Absolutely the best! Followed the recipe exactly and chose to deep fry. The crab cheese was soft and very flavorful. Will definitely make these again. The whole family enjoyed them.
I made these except I did 2 packages of cream cheese and I do onion powder instead of onions and everyone loves them I also dont fold them that way I make them like the crab rangoons from a Chinese restaurant and everyone loves them and I deep fry them.
I was quite impressed with how easy these were to make. The filling needed a little bit more flavor, maybe some more garlic or add some other kind of spice, but otherwise this was good. Definitely gonna be playing around with it.
I followed the recipe and they taste aweful. Too much crab and not enough cream cheese I don't know but they were bad!
I didn't care for the baked wonton wrapper, it just made it really hard and difficult to eat. I'll fry it next time for a crispy but flaky outside. I did add in some chopped green onion for some extra flavor and color.
The recipe was perfect for me, as I like my crab rangoons to lean towards the savory side, however the worschishire sauce was intense; either cut the worschishire measurement in half or replace it with ginger and sesame oil.
I love these. They're easy to make and they taste great. I recommend getting some thai sweet and spicy dipping sauce to go with it. It's honestly delicious.
Good base!! As any dishes we make we read multiple recipes and reviews. So we combined this one and the crab Rangoon III and they were eaten as fast as I was putting them on the plate.
This was a spur of the moment thing since I had leftover cream cheese & wontons. I didn't have any crab so used shrimp. I'll make again with crab and then update my review. The shrimp was fine except should've diced it smaller. I liked them even better after warming them up from the freezer.
Loved it!
