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Crab Rangoon

Crab Rangoon recipe
photo by:kraft
absolutely tasty!!! Love the fact that I didn't have to make any adjustments to the recipe.
posted by
shoebutton
on 10/17/2012
time
prep:
20 min
total:
30 min
servings
total:
15 servings
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posted:
6/16/2006
great recipe.. i have made it twice,, and will definitly make it again,, excellent taste,, and quick and easy to make..
posted:
6/13/2006
I couldn't find wanton wrappers so I used puff pastry instead. Turned out to be a real party pleaser. Will use again!!!
posted:
6/5/2006
I found the recipe to be easy to make and great tasting. I would definitely make this again and again. No additional seasoning needed. The only problem I had was with the sealing. The water either wasn't enough or it made it soggy. Any suggestions on sealing?
posted:
6/3/2006
I didn't care for this recipe. Maybe I did something wrong, but they were horrible and had no flavor.
posted:
5/23/2006
I baked mine at 375 degrees for about 12 minutes with non-stick cooking spray to cut down on the fat content. It came out perfectly crisp and delicious!
posted:
4/25/2006
This was fabulous! So easy to make and fun!! I recommend doing the mini's (24 mini muffin holders) because they are rather larger otherwise and a little messy as a finger foods.
posted:
4/24/2006
They were delicious and very easy to make. I was surprised how much better they were that the crab rangoon I love from our local Chinese restaurant. I will definitley make this again.
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