Ingredients 2 red onions, cut into 1/2 inch dice 2 tablespoons minced lemongrass, white part only 2 cups dried cranberries, such as Craisins, chopped 1/2 cup sugar 2 cups naturally brewed rice vinegar 1 pound picked, fresh, lump crab meat (snow or blue is best) 1/4 pound cream cheese, softened 3 tablespoons chopped chives, save 1 tablespoon for garnish 1 package thin square wonton skins, defrosted 1 egg mixed with 2 tablespoons water Canola oil for cooking Kosher salt and freshly ground black pepper, to taste

Method

First, make the cranberry chutney: In a sauté pan coated lightly with oil over high heat, sauté the 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 and allow to cool to room temperature. To make the rangoons: In a large bowl, combine the crab, cream cheese, 1 cup of cranberry chutney and chives. Season with kosher salt and freshly ground black pepper and check for flavor. Lay out 4 to 6 wonton skins, lightly brush the edges with egg wash and place about 1 tablespoon of the crab mixture in the middle of the wonton skin. Top with second skin and press firmly to seal. This is very important so the rangoons do not burst and leak. Repeat until the filling is gone. Preheat a large sauté pan coated with 1/4-inch of oil over medium-high heat. Add as many rangoons as the pan can hold in one layer. Shallow fry until golden brown, flip and fry other side until golden brown. Transfer rangoons to a paper towel-lined plate. Garnish rangoons with chives and serve with extra cranberry chutney for dipping.

Makes 10 to 12 rangoons

Copyright 2008 Ming Tsai