Cranberry-Crab Rangoon

Name: Cranberry-Crab Rangoon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: Global
Ingredients: 30 servings Grapeseed or canola oil for cooking; 118 milliliters chopped chives, 2 tablespoons reserved for garnish; 340 grams cream cheese, softened; 473 milliliters dried cranberries, such as Craisins, chopped; 2 eggs mixed with 1/4 cup water; 30 servings Kosher salt and freshly ground black pepper, to taste; 2 Tbsps minced lemongrass, white part only; 1 package thin square wonton skins, defrosted (at least 60-count); 2 red onions, cut into 1/2-inch dice; 473 milliliters naturally brewed rice vinegar; 118 milliliters sugar

Cranberry-Crab Rangoon might be just the hor d'oeuvre you are searching for. This recipe serves 30. One portion of this dish contains approximately 1g of protein, 18g of fat, and a total of 211 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have canolan oil, chives, lemongrass, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free diet.

Instructions

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.

Ingredients you will need

Ground Black Pepper

Kosher Salt

Lemon Grass

Onion

Cooking Oil

Equipment you will use

Frying Pan

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.)

Ingredients you will need

Rice Vinegar

Cranberries

Seasoning

Sugar

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.

Ingredients you will need

Ground Black Pepper

Cream Cheese

Kosher Salt

Cranberries

Chives

Crab

Equipment you will use

Bowl

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.

Ingredients you will need

Egg