CRAB RANGOON

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Crab Rangoon image

You can make the filling the day before and 1 hour before cooking remove from fridge. Very yummy stuff!

Provided by Diana Adcock

Categories     Crab

Time 1h

Yield 50-60 individual appitizers

Number Of Ingredients 10

1/4 cup sour cream
2 (8 ounce) packages cream cheese, at room temp
3/4-1 cup crabmeat, picked
2 green onions, sliced thin
1 clove garlic, minced (large clove)
1 teaspoon ginger, minced
2 teaspoons soy sauce
1 teaspoon sugar
wonton wrapper (I buy 2 packages as I'm never quite sure how many I'll end up with)
oil (for frying)

Steps:

  • Whip together the sour cream, cream cheese and soy sauce and sugar until smooth.
  • Fold in remaining ingredients (except wrappers) Heat oil to med-high and you want it around 1 1/2-2 inches deep.
  • Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 1 1/2 t's in the center of each wrapper.
  • Moisten edges, bring up corners and pinch together, along with sides-you dont want filling to float away.
  • Place all 6 in the hot oil and repeat process.
  • By the time you have the next set of 6 ready to crimp it should be time to turn the rangoon's.
  • You want them a nice golden color.
  • When done remove with a slotted spoon and drain on paper towells.
  • Repeat until done.
  • Try to share.

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