Cranberry-Crab Rangoons

1. 1

   In a large bowl, mix the crab, cream cheese, Cranberry Chutney and 3 tablespoons of the chives.

2. 2

   Season with salt and pepper.

3. 3

   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.

4. 4

   Top with second wonton skin and press firmly to seal.

5. 5

   This is very important so the rangoons do not burst and leak.

6. 6

   Repeat until the filling is gone.

7. 7

   Heat a large saute pan coated with 1/4 inch of oil over medium to high heat.

8. 8

   Add as many rangoons as will fit in the pan in one layer.

9. 9

   Shallow-fry until golden brown, flip and fry the other side until golden brown.

10. 10

    Transfer rangoons to a plate lined with paper towels.

11. 11

    Place a small mound of chutney on a plate, surround with 3 rangoons, garnish with the remaining chives and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.