Cranberry-Crab Rangoon
Serves: 3
Estell Schumm
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
58
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
In a sauté pan coated lightly with oil over high heat, sauté onions and lemongrass until soft, about 5 minutes
2
Season with kosher salt and freshly ground black pepper and check for flavor
3
Add cranberries and sugar and deglaze with naturally brewed rice vinegar
4
Reduce by 75 percent or until liquid is absorbed
5
Check again for seasoning
6
(When cool, you can transfer to a container and store in fridge for up to two weeks
7
) In a large bowl, mix crab, cream cheese, cooled cranberry mixture and chives
8
Season with kosher salt and freshly ground black pepper and check for flavor
9
Lay out 4 to 6 skins, lightly brush the edges with egg wash and place a small mound of the mix in the middle
10
Top with second skin and press firmly to seal
11
This is very important so the rangoons do not burst and leak
12
Repeat until filling is gone
13
Preheat a large sauté pan coated with 1/4-inch of oil over medium-high heat
14
Add as many rangoons as pan can hold in one layer
15
Shallow fry until golden brown, flip and fry other side until golden brown
16
Transfer rangoons to plate lined with paper towels
17
Arrange on platter and garnish with dollops of cranberry-mixture and reserved chives
18
Serve with [dim sum dipper and cranberry-teriyaki glaze
19
](/recipes/food/views/236607) In a sauté pan coated lightly with oil over high heat, sauté onions and lemongrass until soft, about 5 minutes
20
Season with kosher salt and freshly ground black pepper and check for flavor
21
Add cranberries and sugar and deglaze with naturally brewed rice vinegar
22
Reduce by 75 percent or until liquid is absorbed
23
Check again for seasoning
24
(When cool, you can transfer to a container and store in fridge for up to two weeks
25
) In a large bowl, mix crab, cream cheese, cooled cranberry mixture and chives
26
Season with kosher salt and freshly ground black pepper and check for flavor
27
Lay out 4 to 6 skins, lightly brush the edges with egg wash and place a small mound of the mix in the middle
28
Top with second skin and press firmly to seal
29
This is very important so the rangoons do not burst and leak
30
Repeat until filling is gone
31
Preheat a large sauté pan coated with 1/4-inch of oil over medium-high heat
32
Add as many rangoons as pan can hold in one layer
33
Shallow fry until golden brown, flip and fry other side until golden brown
34
Transfer rangoons to plate lined with paper towels
35
Arrange on platter and garnish with dollops of cranberry-mixture and reserved chives
36
Serve with [dim sum dipper and cranberry-teriyaki glaze
37
](/recipes/food/views/236607)