Crab Rangoons

Makes: about 40 rangoons

Time: about 20 minutes assembly

1/4 cup sour cream

2 (8 oz) pkg cream cheese, at room temp

1 tsp soy sauce

1 tsp sugar

3/4-1 cup crabmeat, picked

2 green onions, sliced thin

1 clove minced garlic

1 tsp minced ginger

1 pkg (about 40) wonton wrappers

Oil for frying

If you are making these crabless, just leave out the crab.

Whip together the sour cream, cream cheese, soy sauce, and sugar. Fold in the remaining ingredients (except wrappers).

Spoon about 1 Tbsp of filling into the center of the 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 your filling escaping)

Place on a cookie sheet and refrigerate until time to cook.

Cook in a deep fryer for a few minutes (or until golden brown).