Crab Rangoon

Name: Crab Rangoon
Ingredients: 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)

10 ingredients

10 steps

Ingredients

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)

Directions

1

Whip together the sour cream, cream cheese and soy sauce and sugar until smooth.
2

Fold in remaining ingredients (except wrappers) Heat oil to med-high and you want it around 1 1/2-2 inches deep.
3

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.
4

Moisten edges, bring up corners and pinch together, along with sides-you dont want filling to float away.
5

Place all 6 in the hot oil and repeat process.
6

By the time you have the next set of 6 ready to crimp it should be time to turn the rangoon's.
7

You want them a nice golden color.
8

When done remove with a slotted spoon and drain on paper towells.
9

Repeat until done.
10

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