CRANBERRY-CRAB RANGOON
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
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)
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Qadiijo Chanal
[email protected]I'm not a huge fan of crab, but I really enjoyed these.
Md Jahed Hassan
[email protected]These were the perfect appetizer for my party. They were easy to make and everyone loved them.
pubg mobile game
[email protected]These were a little too greasy for my taste, but they were still good.
Bredd
[email protected]I would give this recipe a 4 out of 5 stars. It was easy to make and the flavor was great.
Rohom Ali
[email protected]These were so delicious! I loved the combination of the cranberry and crab.
Saraiki baloch
[email protected]Wow, these were amazing! I can't wait to make them again.
Chipp Dipp
[email protected]I thought these were just okay. The filling was a bit too mushy for my taste.
Ramit Bhandari
[email protected]These were really good! I would definitely make them again.
md Shoyaib
[email protected]The filling was a bit bland, but the cranberry sauce helped to add some flavor.
Ahmed Abideen
[email protected]These were a bit too sweet for my taste, but my kids loved them.
Tyger's Den
[email protected]These were so easy to make and they turned out perfectly. I will definitely be making these again.
Nomkhosi Lingode
[email protected]Not bad for a first try!
Shantel Muthoni
[email protected]I've made crab rangoon many times, but this recipe is by far the best. The cranberry sauce gives it a unique and delicious flavor. I highly recommend trying this recipe!
Liliana Ensminger
[email protected]These cranberry crab rangoon were a hit at my holiday party! The filling was creamy and flavorful, and the cranberry sauce added a festive touch. I will definitely be making these again next year.