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Here's a little tip for making crab Rangoon: make sure you squeeze out all the air before sealing the wonton. If you don't a huge bubble will form when they're deep fried causing them to pop open. There are 2 bad things that occur when that happens: the filling gets very greasy; and you get very burned with spatters of hot oil.
We made these for 20 people,during the holidays.They were wonderful.Everyone complimented them.I love them at Chinese restaurants,now I can make my own.
This recipe is excellent. I did make a mistake because I made them and froze them without cooking first. Tonight, I took them out to defrost them and they did not want to seperate. However, the taste is so good. At the Oriental restaurants when I have this dish, it is usually very pastey, very thick. This recipe is light and tasty. I will make this again. We had this and geosa and that was our Friday night pizza substitute this week. Glad we left the pizza at the store.
Thank you for posting this recipe! These are so easy to make and taste like they came from a restaurant! This is one of my new favorites!!!
Made this for the first time last saturday while my mother-in-law was there. She had so much fun helping me make these (she called them packages). I'm not a good cook, and everyone at the party I took them too, ranted and raved about them! I made a small substitution on the ginger. I used ground instead of fresh...and I used shrimp instead of crab, but they tasted great! Thanks for the posting!!
A fun thing to do at a party is deep frying them during the party. I have people waiting at the fryer for them. Also between the rangoons fry some popcorn shrimp or battered veggies.
This is a good recipe, but too sour creamy! I like the crab flavor to be more pronounced!
We loved this recipe. The only problem I had was getting all of the air out (how do you do that?) and the filling wanted to "leak" out. I will have to master this since this recipe is sooo good and I will have to make them again.
I made these for a Christmas party and was very disappointed. I didn't like the ginger addition at all, and when fried, the rangoons popped open and the filling ran out into the oil. They didn't taste anything like Crab Rangoon in Chinese restaurants either. They were a big disappointment in flavor and overall result.
I love crab rangoon, but this didn't taste like the good "take-out" kind. It wasn't sweet like I'm used to, and all I can really taste is the ginger. Next time, if I do it again, I'll probably nix the ginger.