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At a restaurant I worked at we used a beaten egg to seal the wrapper. This helped keep it from splitting in the fryer. Just dip your finger in the egg and 'lubricate' two of the sides and fold over the other two sides to make a triangle.

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nisguy_300 June 16, 2007

Since I hate green onions, I obviously left those out. Otherwise, I followed the recipe exactly, and had some fantastic crab rangoons. They are a little time consuming, but definitely worth the time and effort! Way to go, Toby!

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Takin' the Heat June 13, 2007

These blow away any restaurant 'goons i've ever had!! A friend and I made these and ate about 30 of them between the two of us!! Hands down, the BEST recipe ever! (We even used imitation crab meat!) :0

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jennyc42 May 13, 2007

These are absolutly AWESOME. My husband, who is picky about fried foods will eat these by the handful because - in his words - "They are so freaking awesome I can not stop". Everyone I make them for loves them - even when I use imitation crab - they are just as wonderful. Thank you for the great recipe.

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*Jodi March 26, 2006

This is the most thorough of the Crab Rangoon recipes I've found on 'Zaar. Great! Well, it's midnight and I'm using (gulp) "krab" meat, not the real thing, but, still pretty good for a deep-fried,late night (fattening) snack!

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jilkat25 October 15, 2005
Crab Rangoon