Ingredients:
1/4 c. sour cream
2 (8 oz.) packages cream cheese, at room temp.
3/4 -1 c. crabmeat, picked
2 green onions, sliced thin
1 clove garlic, minced
1 t. ginger, minced
2 t. soy sauce
1 t. sugar
wonton wrappers (60)
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 11/2 t. of mix in the center of each wrapper.
4. Moisten edges, bring up corners and pinch together, along with sides-you don't 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.
9. Remove with a slotted spoon and drain on paper towels.
No comments:
Post a Comment