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Crab Rangoon, fried wontons stuffed with a crab and cream cheese mixture, is a popular appetizer in some Chinese-American restaurants, and for good reason—it's delicious! But Rach puts an easier and healthier (no wrapping or deep-frying!) twist on the recipe, turning it into a casserole entree. "How much do we love the word casserole?" she asks. "A lot!" You can serve this 12 months of the year, she says, but it's especially fantastic and delicious during the cold months.
Preheat oven to 400°F, with rack at center.
Heat water to boil for egg noodles.
Heat large nonstick skillet over medium heat with oil, add shallots and soften 2 minutes. Add garlic, ginger, bay, salt and pepper, stir a minute more, then add Shaoxing or dry sherry and chicken broth or stock. Season the crab with Old Bay and hot sauce and soy sauce.
Melt cream cheese into the shallots, garlic and ginger, add sour cream and scallions and reduce heat to low.
Salt water, drop the egg noodles and cook 5 minutes.
Add crab to sauce and warm through. Toss with egg noodles and spread into casserole dish. Top with cheddar and bake 5 minutes until bubbly and browned.
Arrange the egg roll wrappers or wonton wrappers on parchment and spray with oil. When you remove casserole, add the wontons and brown 3 to 4 minutes.
Top casserole with chives and wontons and serve.