Springfield, MO is the birthplace of Cashew Chicken. No where else can you buy cashew chicken like it is there. Naturally, growing up there I was completely spoiled with Americanized Chinese food. While some people enjoy egg or spring rolls, one of my favorite sides with Chinese is Crab Rangoon.
As you know, I also love a good bargain. So I thought I’d try my hand at making some Crab Rangoon. The recipe for the inside of the Crab Rangoon I found at Dinners, Dishes, and Desserts. It’s actually surprisingly easy and very delicious!
- 8 oz cream cheese (1/3 less fat)
- ½ cup light sour cream
- 1 (6oz) can lump crab meat, drained
- 1 tsp honey
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp sugar
- ½ tsp salt
- ¼ tsp black pepper
- 1 package of wonton wrappers
- Canola Oil for frying
- In a bowl mix all of the ingredients together for the dip.
- Heat in a 400 degree oven for 10 minutes, or put in a small crock pot over low heat for 2 hours.
- In a large pot, pour in 2 inches of canola oil. Heat up on medium.
- Pit 2 teaspoons of the crab mixture in the middle of the wonton. Take warm water and trace the outside corners with your finger. Fold wonton in half and pinch corners together.
- Place one to two wontons in the bowl at once. Cook for about 45 seconds on each side, or until lightly golden brown.
- Remove from oil and place on a paper towel to drain. Wait 1 minute before eating.