Crab Rangoon

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

• Ready In: 1 hr
• Yields: 50-60 individual appitizers

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. Try to share.