Cranberry-Crab Rangoons

Be the first to rate & review!

Plus: More Appetizer Recipes and Tips

By
Ming Tsai
Portrait of Ming Tsai
Ming Tsai

Chef Tsai is a James Beard & Emmy Award-winning chef, philanthropist, TV personality, and entrepreneur. He is the creator of award-winning restaurants, author of five cookbooks, and current host/executive producer of PBS-TV's Simply Ming. In 2022, Chef Tsai became Iron Chef Tsai as he joined the cast of five world-class chefs in the Netflix series Iron Chef: Quest for an Iron Legend. Chef Tsai is the foremost interpreter of East-West cooking. He has always been a believer that "you are what you eat" and that food is medicine.

Experience: Chef Ming Tsai has over 40 years of experience. Chef Tsai has hosted and executive produced the PBS cooking show, Simply Ming, for 18 seasons. Chef Tsai is a leading voice for stop AAPI hate initiatives, a chef ambassador for World Central Kitchen, and the chairman of the National Advisory Board for Family Reach, helping raise over $10 million for the foundation since 2012. In 2020, Chef Tsai founded MingsBings: a nationally recognized, award-winning, consumer-packaged goods startup.

Food & Wine's Editorial Guidelines
Updated on December 1, 2015
Yield:
10 to 12 rangoons
Cook Mode (Keep screen awake)

Ingredients

  • 1 pound picked, fresh crabmeat (snow, blue)

  • 1/4 pound cream cheese, softened

  • 1 cup Sweet and Sour Cranberry Chutney, plus some for garnish

  • 1/4 cup chopped chives

  • Kosher salt and freshly ground black pepper

  • 1 package thin square wonton skins, defrosted

  • 1 egg mixed with 2 tablespoons water

  • Grapeseed or canola oil, for cooking

Directions

  1. In a large bowl, mix the crab, cream cheese, Cranberry Chutney and 3 tablespoons of the chives. Season with salt and pepper. Lay out 4 to 6 wonton skins, lightly brush the edges with egg wash and place a small mound of the crabmeat mixture in the middle. Top with second wonton skin and press firmly to seal. This is very important so the rangoons do not burst and leak. Repeat until the filling is gone. Heat a large sauté pan coated with 1/4 inch of oil over medium to high heat. Add as many rangoons as will fit in the pan in one layer. Shallow-fry until golden brown, flip and fry the 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 the remaining chives and serve hot.

Originally appeared: March 2012

Related Articles

Card Placeholder Image
Crispy Lemon Crab Ravioli
1 hr 15 mins
Card Placeholder Image
Crab Cocktail
Card Placeholder Image
Sautéed Shrimp with Thai Spiced Eggplant and Thai Red Curry Sauce
Card Placeholder Image
Steamed Mussels in Gueuze
Card Placeholder Image
Crab and Mango Cucumber Cones
Card Placeholder Image
Armagnac-Doused Shrimp
30 mins
Barbecue Shrimp with Avocado Salad
Barbecue Shrimp with Avocado Salad
30 mins
Smoky Mussel Stew
Smoky Mussel Stew
1 hr
Deviled Crab Stuffed Mini Cornbread Muffins
Mini Deviled Crab Cornbread Muffins
35 mins
Card Placeholder Image
Ensalada de Camarón (Shrimp Salad)
Crab Pithiviers with Scallop Frangipane
Crab Pithivier with Scallop Frangipane
2 hrs
Crispy Potato Galette with Smoked Fish and Dill Crème
Crispy Potato Galette with Smoked Fish and Dill Crème
50 mins
Smoked Sturgeon with Caviar and Everything Bagel Crumbs
Smoked Sturgeon with Caviar and Everything Bagel Crumbs
45 mins
Oysters with Piklic Recipe
Oysters with Pikliz
6 hrs 20 mins
Caviar Waffle Bites
Caviar Waffle Bites
25 mins
Herb-Marinated Peppers and Tuna
Herb-Marinated Peppers and Tuna
40 mins