Made-from-Scratch Crab Rangoons from Cashew Station Drive-Thru

Fair warning: Once you try the crab rangoons from Cashew Station Drive-Thru (620 E. Battlefield Rd., Springfield), they will probably ruin many others for you. We’ve determined that it’s the filling that makes them so superior, and it turns out it’s a made-from-scratch recipe that owners David and Lee Luu worked with their son, John, to perfect. John is currently the assistant executive banquet chef at The Venetian in Las Vegas, and he used his culinary skills gained from working pastry and savory stations in different restaurants around the country to come up with it. The filling strikes the perfect balance of sweet and salty, which is a fine line to tread with these appetizers. Cashew Station makes each batch fresh and delicately folds them by hand. The wrapping is a little thinner than what you find on others around town, which means the edges are nice and crispy. Trust us, you’ll want to order extra.