CRANBERRY-CRAB RANGOON

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Cranberry-Crab Rangoon image

Provided by Ming Tsai

Categories     Berry     Egg     Fish     Fruit     Herb     Onion     Appetizer     Fry     Sauté     Christmas     Cocktail Party     Cranberry     Seafood     Fall     Winter     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 30 crab rangoons

Number Of Ingredients 13

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: dim sum dipper and cranberry-teriyaki glaze .

Steps:

  • In a sauté pan coated lightly with oil over high heat, sauté 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.)
  • 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.
  • 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 sauté 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.
  • Serve with [dim sum dipper and cranberry-teriyaki glaze .](/recipes/food/views/236607)

Marula Company
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These were a big hit at my party! I will definitely be making them again.


Gona Gold
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I've made these Cranberry Crab Rangoon several times now and they are always a hit! They are so easy to make and they taste delicious.


Frederick Perez
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These were so easy to make and they were so delicious. I will definitely be making them again.


Endegena Begashaw
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I made these for my family and they were a huge hit. Everyone loved them.


M Sohail
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These were a little more work than I expected, but they were worth it. They were so good!


Critix Wonderkid
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I've tried many crab rangoon recipes, but this one is by far the best. The cranberries add a unique and delicious flavor.


Patrick Kugonza
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These were so easy to make and they turned out perfect. I will definitely be making them again for my next party.


Maham Ziab
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I'm not a huge fan of crab, but these were actually really good. The cranberry sauce adds a nice sweetness that balances out the crab flavor.


Huzaifah Muusa
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These were a big hit at my party! I will definitely be making them again.


Choity Ripa
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I've made these Cranberry Crab Rangoon several times now and they are always a hit! They are so easy to make and they taste delicious.


Bups Daps
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This was so yummy. I made it for my family and they loved it.