Crab and Chutney Rangoons

By Paul Briand

I subscribe to a number of email feeds about food. No surprise there, really. One is particular, Taste of the Seacoast, gives me valuable insights into the food-related happenings in the Seacoast area of New Hampshire where I live.

One happy surprise in the May online newsletter was a recipe for Crab Rangoons, always a favorite for me and wife Jane when we're out for Asian food. The fact that she's a Maryland girl who loves her crab also plays into the love of Crab Rangoons.

The recipe, drawn from chief Ming Tsai (featured on the "Simply Ming" cooking show on PBS) looked simple enough for me to try at home. Originally the recipe called for Sour Cranberry Chutney, which I substituted with Major Grey's Chutney.

Ingredients
1 pound crab meat
1?4 pound cream cheese, softened
1 cup Major Grey's Chutney, plus some for garnish
3 tablespoons chopped chives, save 1 tablespoon for garnish
1 package thin square wonton skins
1 egg mixed with 2 tablespoons water
Canola oil for cooking
Kosher salt and freshly ground black pepper, to tast

Directions
1. In a large bowl, mix the crab, cream cheese, chutney, and chives. Season with kosher salt and freshly ground black pepper and check for flavor;
2. 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 the filling is gone;
3. Preheat a large sauté pan coated with 1?4-inch of oil over medium-high heat. Add as many rangoons as the pan can hold in one layer. Shallow fry until golden brown, flip and fry other side until golden brown;
4. Transfer rangoons to a plate lined with paper towels;
5. Place a small mound of chutney on a plate, surround with 3 rangoons, garnish with chives and serve hot.