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So good! While these take a long while to make, I really enjoyed the process as I've never made wontons before. The filling is just perfect (although I used canned crab meat instead of lobster), and pan-frying these with cooking spray is a great way to cut down on calories. Made for a party, and I wish I could've taken a picture of the wontons as they look so nice on a plate - but they disappeared so quickly that I didn't get a chance! Served with cilantro chutney and Thai sweet chili sauce as dips, yum.

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rpgaymer August 19, 2013

Revised review 03/10/14: To my leftover filling, (approximately 1/2 recipe), I added 1 tablespoon hot sauce, 1/8 teaspoon salt, and 1/8 teaspoon garlic powder, and the flavor was much improved! For the second batch, I baked my "little purses" for 16 minutes at 400F. Much easier than as written, and I've added a star!<br/>Original review 03/09/14: This recipe was very time consuming. I thought the egg caused the filling to be an unusual texture, and IMHO the filling lacked in flavor ~ maybe a bit of salt would make it less bland? I have filling left and will try doctoring it up a bit tomorrow, and will edit my review if the flavor improves! Tagged for Best of 2013 game.

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Kerfuffle-Upon-Wincle March 10, 2014
Lobster and Cream Cheese Wontons