Crab Rangoons (adapted from Dibs, Food.com)

Ingredients:
1/4 cup sour cream ( you can use a lite version)
2 (8 ounce) packages cream cheese, you can use lower fat Neufchatel if desired
1 cup crabmeat, drained ( I used 2 cans, yes 2! BumbleBee brand because there’s little or no ‘picking over’)
2 green onions, sliced thin
1 clove garlic, minced
1 teaspoon ginger, minced
2 teaspoons soy sauce
1 teaspoon sugar
Wonton wrappers, usually found in produce section, 1 package
Oil for frying

Directions:
Stir together sour cream, cream cheese, soy sauce, and sugar in a bowl.
Fold in remaining ingredients (except wonton wrappers). You can refrigerate the mixture overnight if you want, just let it get to room temperature before use.

Assembling the Rangoons
Heat oil in either a wok or a large pan. Have about 1 to 1 1/2 inches of oil.
Have a small bowl of water nearby to moisten your fingers when sealing the edges of the wontons.
Take out about 5-6 wontons and place about 1 to 1 1/2 teaspoonfuls of the crab mixture on each wonton. Moisten edges, bring up corners, and seal tightly by pinching the edges.
Next, Place your Rangoons in the pan and fry them turning after they get a nice golden brown. You can squeeze in getting the next bunch ready for the pan while you’re waiting for these to cook.
Remove the Rangoons with a slotted spoon and drain on paper towels. You can keep them warm in a low temp oven while you’re cooking the rest.
If desired, you can also bake them in the oven instead of frying them. Just spray them with a little vegetable spray after placing on a baking sheet. A 350* oven works fine. Twenty minutes is about enough time!
I will post the recipe for Chicken Satay soon. This particular recipe is most delicious and the chicken is surprisingly moist.
Then I will share some of the handmade gifts
Until then, take time to smell the April flowers!