Crab Rangoon III

"This is a great recipe, but I baked the wontons instead of frying them for a healthier alternative. I brushed them with beaten egg and a little water and baked at them 375 for 15 minutes. Make sure..." See more to seal them really tightly or they might ooze a little..."

"I was a little hesitant about trying out this recipe b/c of the mixed reviews, but with some tweeking, it turned out really good! I added some finely chopped green onions and used only half of ONE ca..." See moren crab meat for a stronger cream-cheese taste. Some people also commented that the filling was too mushy and fell apart in the oil. You can avoid this by squeezing out all the water in the crabmeat before adding to the cream cheese mixture (also results in less crabby taste). And when you moisten the wonton wrapper edges with water, you get a tight seal. None of mine fell apart in the oil... I tried various different folds and liked the triangular fold the best. This is pretty darn close to restaurant-quality!"

"I used this recipe as a base for my crab rangoons. I thought there was a little too much crab and not enough cream cheese. I also added some green onions to off set the two. It turned out really we..." See morell with those minor alterations. The added cream cheese (2 1/2 pkgs) made the inner mix a little creamier and not so crumbly. This was an excellent overall recipe..... it just needed a little tweeking for my taste. I hope this was helpful."