*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Based on everyone else's suggestions I doubled the cream cheese (four bricks total) and these were awesome. It made a ton of wontons (more than one package of wrappers). I deep-fried half and them steamed the rest in my steamer for 12 minutes -- they came out wonderful (and no fat from the oil). Some people preferred the fried others preferred the steamed -- every single one was eaten. Yum!
WOW!! Excellent taste...the sesame oil and scallions are a must in this recipe...the flavors were perfect together.....made them for a family gathering.....they were gone!! Will make these again and again....I used canned lump crab meat which i like better.
this is absolutely the most disgustsing and disappointing recipe i have tried on this website. if you are going to make these use only a fraction of worcestershire soy and sesame oil that the recipe calls for.
We used the little salad shrimp instead of crab and minced it in the processor before blending all the ingredients together. They turned out great!! Next time we make them (oh yes there will be many more next times for this recipe!) we are going to scale back the recipe first of all because I ran out of wrappers with half the filling left and use less sesame oil and worchestire sauce and add pepper and see how they turn out. I also wonder how these would taste with a little wasabi worked in.... mmm lots of possibilities with this gem of a recipe! I agree with the other reviewers in that you can't put too much filling or they will leak but I found that when they start to leak they are ready to come out of the oil anyway. Thanks so much!:)
I make my own crab rangoons all the time...we like a litle more stuffing in ours than the restaurants around here add. I read the reviews and decided to change up the recipe just a little. I omitted the w. sauce and reduced the sesame oil just a little. We really liked the results. Thanks for something different.
These are soooo addicitve. They take a little time but are well worth it. The flavors come together so well. I doubled the recipe for these last time I made them and froze about half. They freeze very well after frying. When I'm craving for them I just pop them out of the freezer and into the oven or toaster oven.
I threw all my ingredients in the food processor to acheive a more even distribution of ingredients on this recipe. If I change anything next time it'll be to add four times as much cream cheese (or rather cut everything by 3/4 except the cream cheese) in order to acheieve a crab rangoon more like those in the restaurants I go to. Otherwise it was quick easy and awesome!!! Thank you for posting this recipe.
These wontons are just Great and I love the name because it's true these have crab in them and they are excellent and they are just like the ones you get in a Chinese place as a appitizer these are GREAT!!!!!!!!!!!!!!!!!!! thanks Shawn Salzman
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