2 Reviews

This was amazing. I used an 8 oz package of krab and a can of crab for richness. I did not use the duck sauce but I don't think anything was lacking without it. Everyone gathered around as soon as it was out of the oven and risked burned mouths to scarf this down. I just sprayed cooking spray on the wonton skins and sprinkled them with a bit of salt before baking and nothing else was needed. I will make this again and again. Thank you for sharing!

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Gina*S June 26, 2011

MMMMMMMM, MMMMMMMM, GOOD! I love Crab Rangoon, but it is a bit daunting to make all those little pillows and then to fry them. This gives all the taste with almost no work. I used canned crab and it was fine and I didn't get a chance to try the duck sauce, but it is on my "out of town" shopping list for the next time. On toasting the wonton wrappers, I did make a small change- I don't especially care for paprika, so I sprinkled them with onion powder and garlic powder. Flavored or seasoned salts would be good too, but I try to keep the sodium down as much as possible. Next time I will add a couple of tablespoons of finely chopped celery to the mix. Thanks for posting this terrific treat.

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OhMyStars! October 22, 2004
Krab Rangoon Dip With Toasted Wonton Dippers