One of my favorite restaurants used to offer this on their menu, but managed to stop selling it within the last 2 years. It's a shame because I can't see myself making it unless I'm having people over - and lately I've been a hermit since I had the baby. But with the holidays being upon us and all the celebrations people may still end up having (despite our economy), this is a fantastic recipe for a wonderful crowd pleaser!
People will be asking you for this recipe after your parties! Pace yourself! You can make the filling the day before and 1 hour before cooking remove from fridge. Very yummy stuff!
Ingredients:
1/4 cup sour cream
2 (8 ounce) packages cream cheese, at room temp
3/4-1 cup crabmeat, picked (imitation is ok too)
2 green onions, sliced thin
1 small can of sliced water chestnuts, minced
1 teaspoon ginger, minced (or 1/2 teaspoon of ground ginger)
2 teaspoons soy sauce
1 teaspoon sugar
2 packages of wonton wrapper
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 in a large skillet 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 1/2 teaspoons 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 rangoons. You want them a nice golden color. When done remove with a slotted spoon and drain on paper towels. Repeat until done.
Enjoy!!
