There's a reason these things are fried and now I know why....I even tried to cook these two different ways: folded in a triangle and in a mini muffin tin. I turned up the oven and even sprayed a little Pam on them. They were hard and overly crispy on the ends and yet seemingly undone in the middle. There was no way to salvage these. The filling however is actually very good but I used real crab vs. imitation and green onion as it's milder in flavor. This is definitely a case where I should have paid attention to the lower ratings.....
I halved the recipe since there were only three of us. Also I lined a mini cupcake pan with the wonton wrappers then filled them so they were like little cups. The filling was outstanding. I'm suprised I had enough because mu hubby kept stealing bites. Will make these again. I am only rating a 4 since I didn't make exactly as directed.
I made these as written.I've never made any kind of these before. Next time I would put a little less sugar it does state'to taste' With the not frying thou I don't no there a little chewy. I had to put the broiler on to get them to brown a little bit. Good flavor had enough filling for wonton wrapers.
Fantastic recipe. This recipe would work with salmon crab shrimp or anything else. The cream cheese and sour cream combination is perfect for flavor. I read other reviews and people said they didn't come out crispy or they weren't like fried wontons. I disagree! I did NOT spray the cookie sheet and I did NOT add any spray/oil to the wontons before baking. I put mine in the oven for 12 minutes on 400 they were very crispy and delicious! I will make these again.
These taste great - the filling really does taste like what you could get in a restaurant. While I like the healthier baked option the texture is very different - didn't even crisp when I sprayed them with cooking spray. Maybe if they were broiled for a few minutes... I added more green onion than called for and included some of the green tops to add more colour. Really tasty overall.
Love the filling but I wound up breaking down and frying them because the texture is so much better....
need to add scallion & to 'crisp' the wontons sparay lightly with cooking spray right before putting them in the oven; this should help.
Good crab rangoon without all the calories of fried crab rangoon. This was my first attempt at making rangoons. This recipe is very easy to work with and it makes a lot. I made a half batch with fat-free cream cheese and it made 30 rangoons. I think nothing can compare to a "fried" crab rangoon but this was very good and I most definitely will be making them again. I added some fresh chives in the cream cheese mixture. I baked on parchment paper rather than spraying a cookie sheet. Mine came out nice and crispy. To keep my edges from getting hard I folded them up and attached to the seams with water. I used a pastry brush dipped in water rather than my fingers. This method just seemed to go faster. Thanks Laura for a sharing a recipe that was a nice compliment to another AR recipe - Pork Fried Rice for Two.
I thought the flavor on these was very good. I made them in an attempt to recreate the crab wontons at Pei Wei as my daughter loves them. They are VERY simple to make and they crisped up fairly well in the oven...I just know that the texture of the fried ones is so much better. Since this isn't something we'll make frequently I think I'll try pan frying them in a bit of oil next time...just to see if we can get the texture a little crunchier. I also used green onion instead of regular onion. Served them with a sauce of orange marmalade chili-garlic sauce and a splash or two of rice wine vinegar...very tasty. Thanks for a good recipe.
