Crab Rangoon
You can make the filling the day before and 1 hour before cooking remove from fridge. Very yummy stuff!
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READY IN: 1hr
YIELD: 50-60 individual appitizers
UNITS: US
INGREDIENTS
Nutrition- 1⁄4cup sour cream
- 2
- 3⁄4 - 1cup crabmeat, picked
- 2
- 1
- 1
- 2teaspoons soy sauce
- 1teaspoon sugar
-
- oil (for frying)
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DIRECTIONS
- 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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