How do you make crab rangoons and also hot and sour soup?
I prefer this recipe since it uses real crab: Authentic Crab Rangoon: INGREDIENTS: 8 ounces cream cheese 8 ounces fresh crab meat (or canned crab meat, drained and flaked) 1 teaspoon red onion, chopped 1/2 teaspoon Lea & Perrins Worcestershire sauce 1/2 teaspoon light soy sauce freshly ground black pepper, to taste 1 green onion, finely sliced 1 large clove garlic, smashed, peeled, and finely minced 1 package won ton wrappers 1 small bowl water Oil for deep-frying, as needed PREPARATION: Combine the cream cheese and crab meat. Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time. On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square). Wet the edges of the won ton. Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying). Fold over the edges of t
