Paradise Crab Dip Wontons

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (37)

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Average Rating:

Total Reviews: 37

Showing 11-20 of 37

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  • on May 10, 2006

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    I couldn't even serve these after I made them.

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  • on May 09, 2006

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    I don't think any amount of salt and pepper could save these. They were disgusting.

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  • on May 08, 2006

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    I suspected it needed more heat in the form of cracked pepper (white pepper for the light color filling as Julia Child always said!. Also, it probably needs a couple pinches of salt. Some form of onion may help with flavor depth too, like scallions or green onions or maybe even onion powder. Further, an herb or two like cilantro and parsley might help.. not much of it though. Finally, maybe a pinch or Essence or Old Bay might help too. But always, ALWAYS stay away from canned crabmeat. Use fresh lump crabmeat found in the cooler by the seafood. If you want crab wontons worth serving to your friends and/or family, don't use this recipe.. you'll be disappointed.

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  • on May 05, 2006

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    The filling is very blkand and tasteless except for the peculiar flavor of the steak sauce. A real disappointing recipe.

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  • on March 24, 2006

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    They do a much better job of it.

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  • on March 17, 2006

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    The steak sauce doesn't do much to perk these up. We're sticking to take-out in the future.

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  • on March 17, 2006

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    The steak sauce doesn't do much to perk these up. We're sticking to take-out in the future.

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  • on February 11, 2006

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    I have been making crab rangoon for years. I do add some white pepper also. Much better to make your own then get them in the restaurant. You can never taste the crab there.

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  • on February 05, 2006

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    These were the tastiest won tons I've ever eaten!

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  • on February 03, 2006

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    I always thought they would be hard. I'm kitchen challenged. But these were so easy and so good! The filling tasted good and they came out crunchy and delicious. I remember making a recipe like this is 6th grade cooking class, so it brought back memories too :

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