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Crab Rangoons

Makes: About 40 rangoons
Course: Side Dish
Cuisine: Oriental
Servings: 15
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Print Recipe

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.