Crispy Crab Rangoons With Cranberry Chutney

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New Asian Cuisine


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2 red onions, cut into 1/2 inch dice

2 tablespoons minced lemongrass, white part only

2 cups dried cranberries, such as Craisins, chopped

1/2 cup sugar

2 cups naturally brewed rice vinegar

1 pound picked, fresh, lump crab meat (snow or blue is best)

1/4 pound cream cheese, softened

3 tablespoons chopped chives, save 1 tablespoon for garnish

1 package thin square wonton skins, defrosted

1 egg mixed with 2 tablespoons water

Canola oil for cooking

Kosher salt and freshly ground black pepper, to taste

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