Cranberry-Crab Rangoon Recipe

Name: Cranberry-Crab Rangoon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Grapeseed or canola oil for cooking; 2 red onions, cut into 1/2-inch dice; 2 tablespoons minced lemongrass, white part only; Kosher salt and freshly ground black pepper, to taste; 2 cups dried cranberries, such as Craisins, chopped; 1/2 cup sugar; 2 cups naturally brewed rice vinegar; 3 pounds picked, fresh crab meat (snow, blue); 3/4 pound cream cheese, softened; 1/2 cup chopped chives, 2 tablespoons reserved for garnish; 1 package thin square wonton skins, defrosted (at least 60-count); 2 eggs mixed with 1/4 cup water; Accompaniments:; and; .

Servings: persons

Grapeseed or canola oil for cooking
2 red onions, cut into 1/2-inch dice
2 tablespoons minced lemongrass, white part only
Kosher salt and freshly ground black pepper, to taste
2 cups dried cranberries, such as Craisins, chopped
1/2 cup sugar
2 cups naturally brewed rice vinegar
3 pounds picked, fresh crab meat (snow, blue)
3/4 pound cream cheese, softened
1/2 cup chopped chives, 2 tablespoons reserved for garnish
1 package thin square wonton skins, defrosted (at least 60-count)
2 eggs mixed with 1/4 cup water
Accompaniments:
and
.

1
In a saute pan coated lightly with oil over high heat, saute onions and lemongrass until soft, about 5 minutes. Season with kosher salt and freshly ground black pepper and check for flavor. Add cranberries and sugar and deglaze with naturally brewed rice vinegar. Reduce by 75 percent or until liquid is absorbed. Check again for seasoning. (When cool, you can transfer to a container and store in fridge for up to two weeks.)
2
In a large bowl, mix crab, cream cheese, cooled cranberry mixture and chives. Season with kosher salt and freshly ground black pepper and check for flavor.
3
Lay out 4 to 6 skins, lightly brush the edges with egg wash and place a small mound of the mix in the middle. Top with second skin and press firmly to seal. This is very important so the rangoons do not burst and leak. Repeat until filling is gone. Preheat a large saute pan coated with 1/4-inch of oil over medium-high heat. Add as many rangoons as pan can hold in one layer. Shallow fry until golden brown, flip and fry other side until golden brown. Transfer rangoons to plate lined with paper towels. Arrange on platter and garnish with dollops of cranberry-mixture and reserved chives.
4
Serve with [dim sum dipper and
5
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503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Grapeseed or canola oil for cooking, 2 red onions, cut into 1/2-inch dice, 2 tablespoons minced lemongrass, white part only, Kosher salt and freshly ground black pepper, to taste, and more.

Yes, Cranberry-Crab Rangoon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cranberry-Crab Rangoon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions