Recipes Cranberry-Crab Rangoons Be the first to rate & review! Plus: More Appetizer Recipes and Tips By Ming Tsai Ming Tsai Facebook Instagram Twitter Website 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 Print Rate It Share Share Tweet Pin Email Yield: 10 to 12 rangoons 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 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. Rate it Print