Bite into these golden appetizers and you'll find a creamy crab filling that rivals restaurant fare. Best of all, these crowd-pleasers are baked and not fried, so you don't have to feel guilty about enjoying them.
Guests will think you fussed over these warm golden bites from Mary Dixson of Decatur, Alabama. "I sometimes turn the recipe into a main course by using egg roll wrappers and serving the rolls with chicken gravy," she explains.
"I've been making these slightly sweet wings for 25 years, and people always love them," says Linda Walker of Dumfries, Virginia. "The wings marinate overnight, then I bake them an hour before serving. The recipe is easy to double or triple for a crowd," she adds.
Coleslaw mix hurries along the preparation of these deep-fried egg rolls served with sweet-and-sour sauce. "These elegant appetizers are as easy to make as they are to eat," assures Lucille Gendron of Pelham, New Hampshire.
Our Test Kitchen crew let their imaginations go overboard to dream up this light and spicy shrimp part starter. The well-seasoned shrimp are delicious on their own...or coated with the dipping sauce that stars garlic sesame oil.
In Middletown, Delaware, Helen Gilden gives shrimp a taste of the Orient. Soy sauce and peanut butter are combine in a sauce that glazes the shrimp nicely as she grills them. "I like to serve these kabobs as an appetizer when I'm entertaining," Helen notes.