Crab Rangoon

Dib's's Note:

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

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Yield: 50 individ ...

• ¼ cup sour cream
• 2 (8 ounce) packages cream cheese , at room temp
• ¾-1 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. Try to share.

Reviews

[tgobbi]

Here's a little tip for making crab Rangoon: make sure you squeeze out all the air before sealing the wonton. If you don't a huge bubble will form when they're deep fried causing them to pop open. There are 2 bad things that occur when that happens: the filling gets very greasy; and you get very burned with spatters of hot oil.

[Divinemom5]

We made these for 20 people,during the holidays.They were wonderful.Everyone complimented them.I love them at Chinese restaurants,now I can make my own.

[BarbaraK]

This recipe is excellent. I did make a mistake because I made them and froze them without cooking first. Tonight, I took them out to defrost them and they did not want to seperate. However, the taste is so good. At the Oriental restaurants when I have this dish, it is usually very pastey, very thick. This recipe is light and tasty. I will make this again. We had this and geosa and that was our Friday night pizza substitute this week. Glad we left the pizza at the store.