89 Reviews

These are literally amazing. Every time I make them they're demolished. I have used egg roll wrappers when I am crunched for time and love them more than the wonton wrappers. This will melt in your mouth. Just be prepared because everyone will ask you to make this recipie-- it is that good!!

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Erika G. June 30, 2016

5 star quality love this recipe its easy to make especially if you prep it before hand ... WELLLLLLLL DONE

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lalalove87 October 19, 2013

Yuck!! Way to much sour cream flavor, to salty and lacking any hint of crab flavor.

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Christine L. September 03, 2013

The advice about the air bubbles was much needed. My family complained because they were too hot... I recommended they wait til the rangoons had cooled slightly (instead of standing next to the pan and grabbing them hot right out of the oil) LOL. I will never buy boxed again. These are so easy to make and delicious!!

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regenne March 25, 2013

I think I might have added too much crab but this was very fishy to me. I bought Crab Claws in the seafood dept but it was too much. Also, I sort of felt it was too sour creamy which I even cut the sour cream in half. If I make again, which I probably will, I will not use sour cream and will only add a bit of crab (like in the in the Chinese restaurant).

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Chef rmshill May 12, 2012

These are great! I have made these a few times and have to cut the recipe in half so we won't eat too many! We use canned fancy crabmeat and less ginger (maybe 1/8 tsp). These are great dipped in Frank's Red Hot sweet chile sauce.

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peppergrrl March 29, 2012

My daughters and I had a "deep fry night" and seeing that we all love crab rangoon, we decided to try making our own. These turned out pretty good, but not like the ones you get in a chinese restaurant. So many of them popped open and lost filling, the ones that didn't pop seemed almost empty after they fried, like the filling just melted away. Also, next time we definately would use less ginger, because the ginger took over the flavor. I think they must use egg roll wrappers or something at restaurants, because they are so much bigger and fit much more filling.

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love2cook47 January 16, 2012

This dish is my favorite and this is better than any I have had.

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nclpalacios December 29, 2011

I went to a chinese restaurant the other week and ordered these and they were just horrible!! Flavorless, bland and just bad. I had to make them myself. I made these for the first time for my husbands birthday who is chinese, and we both absolutely loved them!! He couldn't stop eating them! The flavor is very good and exactly what I was looking for. Spot on!! They are so effortless and so so easy to make. Thank you for posting this wonderful recipe.

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lexus249_9672174 October 06, 2011

Very yummy! I didn't have fresh ginger so I used ginger powder. I think next time I will use a generous half tsp instead of a full tsp. of the powder. These had a lot more flavor than the last recipe I tried. This is a keeper.

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Mormon Mommy June 30, 2011
Crab Rangoon