By Bergy on July 04, 2001
"These are tasty tid bits to serve with cocktails or just as an appetizer. I usually make them every Christmas and freeze them to have on hand for company. This is not my original recipe and I can't remember where I got it but I'm glad I did find it!I like to use Spring Roll wrap instead of Won ton wrap it has a lighter texture. Serve with a nice peppy sauce like Sweet Thai chili sauce"
Serving Size: 1 (1629 g)
Servings Per Recipe: 1
"Made these for the 4th of July, sadly they were not a hit. We found the ginger to be very dominant and couldn't really taste the crab. I used Thai chili sauce - the ginger even dominated that, otherwise made as written."
"These were just okay for me. I was really excited to make them as it sounded so great. But i did not find the flavour as outstanding as i had hoped. You really need a good sauce to go with these as they are not much when eaten by themselves."
"These were terrific! I used my food processor to grind my (fake, sorry) crabmeat and the texture came out very well for these. Loved the flavoring, too; however, since I was out of turmeric, I used some hot curry powder in place of it. I just loved the slight south-asian kick to these! And they were great in the oven. We ate them with some sweet and sour sauce and some spicy/sweet soy sauce. I froze well over half the batch. Thanks for a wonderful recipe! "