Cranberry-Crab Rangoon

By MooK

Ingredients

• Grapeseed or canola oil for cooking
• 2 red onions, cut into 1/2-inch dice
• 2 tablespoons lemon zest
• Kosher salt and freshly ground black pepper, to taste
• 2 cups dried cranberries, such as Craisins, chopped
• 1/2 cup sugar
• 2 cups naturally brewed rice vinegar
• 3 pounds picked, fresh crab meat (snow, blue)
• 3/4 pound cream cheese, softened
• 1/2 cup chopped chives, 2 tablespoons reserved for garnish
• 1 package thin square wonton skins, defrosted (at least 60-count)
• 2 eggs mixed with 1/4 cup water
• .
• Glaze
• 1/2 large red onion, sliced
• 1 1/2 teaspoons minced ginger
• 1/2 cup dried cranberries, such as Craisins
• Zest and juice of 1/2 orange
• 1/2 cup naturally brewed soy sauce
• 1 cup cranberry juice
• 1/4 cup sugar
• 3 tablespoons grapeseed or canola oil for cooking
• Kosher salt and freshly ground black pepper, to taste

Preparation

Step 1

Glaze
In a saucepan coated lightly with oil over high heat, sauté the onions, ginger and dried cranberries until soft, about 5 minutes. Add the orange zest and juice, naturally brewed soy sauce, cranberry juice, and sugar and bring to a simmer. Reduce by 50 percent over low heat, about 10 to 15 minutes. Check for flavor. Immediately, transfer to a blender and blend until almost smooth (with small bits is preferable), drizzling in oil. Do not blend until super smooth. Check for flavor and adjust seasonings. Let come to room temperature, then transfer to a glass jar, seal and store in fridge for up to two weeks.

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.