Cranberry-Crab Rangoons

Ingredients

• Grapeseed or canola oil
• 2 red onions, cut into 1/2-inch dice
• 2 tablespoons minced lemongrass (white part only)
• Kosher salt and freshly ground black pepper
• 2 cups dried cranberries, such as Craisins, chopped
• 1/2 cup sugar
• 2 cups naturally brewed rice vinegar
• 1 pound picked, fresh crabmeat (snow, blue)
• 1/4 pound cream cheese, softened
• 1/4 cup chopped chives
• Kosher salt and freshly ground black pepper
• 1 package thin square wonton skins, defrosted
• 1 egg mixed with 2 tablespoons water
• Grapeseed or canola oil, for cooking

Steps

1. In a saute pan coated lightly with oil, cook the onions and lemongrass over high heat until soft, about 5 minutes. Season with salt and pepper. Add the cranberries and sugar and deglaze with the rice vinegar. Reduce by 75 percent, or until the liquid is absorbed. Check again for seasoning. When cool, transfer to a container, cover, and store in fridge for up to 2 weeks.
2. In a large bowl, mix the crab, cream cheese, 1 cup of the cranberry chutney, and 3 tablespoons of the chives. Season with salt and pepper. Lay out 4 to 6 wonton skins, lightly brush the edges with egg wash, and place a small mound of the crabmeat mixture in the middle. Top with second wonton skin and press firmly to seal. This is very important so the rangoons do not burst and leak. Repeat until the filling is gone. Heat a large saute pan coated with 1/4 inch of oil over medium to high heat. Add as many rangoons as will fit in the pan in one layer. Shallow-fry until golden brown, flip, and fry the other side until golden brown. Transfer rangoons to a plate lined with paper towels. Place a small mound of chutney on a plate, surround with 3 rangoons, garnish with the remaining chives, and serve hot.