By Charmie777 on July 25, 2005
Photo by Kim127
Photo by Kim127
"This version of my favorite Chinese appetizer is baked instead of fried, making them lower in fat. They are absolutely delicious! I don't really like crab, but I devour these."
Serving Size: 1 (1145 g)
Servings Per Recipe: 1
"Very yummy and didn't take too, too long to put together. I think next time I'll increase the green onion for added flavor. Baked these, froze them, and then reheated just as many as I needed--came out great!"
"These are fantastic. I fried half and baked half and the baked ones turned out better cuz the filling stayed in. Thank you for sharing this with us."
"Made this for Mother's Day and everyone loved it! Served with Duck Sauce. I will definitely make this again. I might cut the recipe in half though as this makes a lot."
"This satisfied my cravings. I only had 8oz cream cheese, and next time I'm going to use a smidge of garlic powder instead of minced.. Also I left them in the oven for too long so the filling just kinda disappeared but they still had a great taste. Thank you for a healthier version on one of my favorites!"
"Thanks to this recipe, I make crab rangoon once every other month. It doesn't take a long time at all. It tastes better when I fry them, but I understand that baking is the healthy option. I never have the problem that one of the reviewers suggested while frying. You should be fine if you don't overfill, and make sure that they're all sealed."
"Not a big fan of the filling. I did crip it up on low broil. We dipped it in hoisin sauce after trying to eat it plain. Won't make again."
"The flavor was good, but the wraps failed to get crispy enough for me in the oven. I'm used to them being fried but was short on oil. Next time I will try these deep fried, minus the worchestershire."
"Excellent!!!!, Made these with Bourbon Chicken and my own brown fried rice. The kids loved it better than Chinese food take out and much healthier!!!"
"These were really tasty, and easy! My boyfriend loved them, and asks me to make them all the time. He's not the only one either, all of our friends thought they were awesome. I can barely shoo them away from devouring them straight off the pan. I'll soon be trying to make them with faux crab for a close friend who's allergic to shellfish. I'm sure they'll be just as wonderful ^_^."
"Okay, so I used "krab" and deep fried mine, but that didn't make 'em any less wonderful! Lots of flavor in a little package. Different than my usual restaurant version but it wasn't sweet, which I really appreciate! Made for ZWT6 by a Looney Spoon Phoodie."
"I unfortunately did not like the flavor of the filling. These did not turn out like I would have hoped!"
"Better than I expected!! I couldn't find small packages of crab, so I just left it out, and they still turned out GREAT! I was really impressed with them. I also used butter flavored cooking spray instead of butter to cut some of the calories. They were yummy and crispy. I will for sure be making these again. Thanks!! :)"
"I over stuffed them, so they leaked everywhere... oops. They have great flavor! Next time I'll stand them up in muffin tins so they don't tip over and spill."
"I've used this recipe twice as a basis for a vegetarian version - the first time I just left out the crab but followed the rest of the directions & they were tasty but the filling was obviously lacking "oomph" - both in flavor and texture/body. This time, I roasted some slices of tofu with soy & worcestershire sauce, then diced them into tiny bits & added that to the cream cheese mixture. These are not 'crab' flavored, of course, but they were quite tasty. I also just used a bit of butter-flavoured spray instead of melted butter - I am sure they would be luscious with the butter, but it is January after all. Thanks for the flavoring info & method - I will definitely make these again!"
"These are wonderful! Made them for a brunch and they were gone in minutes. I did adjust the recipe a bit, used 2 cans of crab instead of one. Made them to look like Charmie 777 presentation. They're fun and delicious, a keeper for certain. Thank you for sharing."
"Pretty good but could have used a little more filling. My 3 year old loved it!"
"This looked really good before baking, but when I took them out of the oven, there was no filling! I was careful to pinch the edges shut and use water to seal them, but somehow the filling still escaped. I have no idea where it went, because only a tiny bit seemed to have leaked out onto the pan."
"These are very good. The worcestershire sauce adds a nice flavor dimension. It is nice to have a non-fried version of a favorite appetizer."
"These are so good. I made these for our Christmas Eve appetizer night. I had a few left over. They do not reheat well in the microwave, but pop them back in the oven to reheat and they are crispy. Thanks for a great recipe."
"Phew, just got done making these. I made the whole batch, and it took a little over an hour. I tried several ways of folding the little critters, to avoid having all of the filling leak out. Here is what worked best for me: Put a small amount of filling in center of wonton wrapper. Use water on all four edges, and fold in half. Seal. Gently pat filling down to help remove the air. Be sure it is sealed. Put water on two short edges with finger. Fold one short edge down, so corner matches (or overlaps slightly) the opposite corner. Repeat this for other side. Be sure edges are sealed good. Place on cookie sheet either on it's side, or I liked to place the long side down on the cookie sheet and scrunch it to a sitting position. It make the tips stick up and browned a bit. I cooked mine at 375 for about 10 minutes. When I did them this way, they didn't ooze out as much. I am planning on serving these at a party, so I will pop them in the oven to heat through. They were quite tasty. I hope they go over well at the party."