Crab Rangoons
This is a great (fried) side for an Oriental meal.
Crab Rangoons
Makes: About 40 rangoons
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Ingredients
- ¼ cup sour cream
- 16 oz cream cheese (at room temperature (2 8oz pkgs))
- 1 tsp soy sauce
- 1 tsp white sugar
- 3/4-1 cup crabmeat (picked – optional)
- 2 medium green onions (thinly sliced)
- 1 clove garlic (minced)
- 1 tsp fresh ginger (minced)
- 1 pkg wonton wrappers (about 40 wrappers)
- vegetable oil (or other high heat oil – for frying)
Instructions:
- If you are making these crabless, just leave out the crab. 🙂
- In a bowl, whip together the sour cream, cream cheese, soy sauce, and sugar.
- Fold in the remaining ingredients (except the wrappers).
- Spoon about 1 Tbsp of filling into the center of a wrapper.
- Moisten the edges of the wrapper by dipping your finger into a cup of water and rubbing it along the sides.
- Bring opposite corners together and pinch so they are secure. *You want a tiny air hole at each corner for venting, but you don't want it big enough for your filling to escape.
- Place on a cookie sheet and refrigerate until time to cook.
- Cook in a deep fryer for a few minutes (or until golden brown).
Notes:
Make Ahead: I’m sure these could be prepared ahead of time and frozen.
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