Ingredients
- 1 pound meat
- 1/4 pound cream cheese
- 1 cup cranberry chutney
- 3 tablespoon chives
- 3 tablespoon Kosher salt and black pepper
- 3 tablespoon wonton skins
- 2 tablespoon water
- 2 tablespoon Grapeseed or canola oil
Preparation
Baking Directions:
In a large bowl, mix the crab, cream cheese, chutney, 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 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 plate lined with paper towels.
Place a small mound of chutney on a plate, surround with 3 rangoons, garnish with chives and serve hot.
