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