Cranberry-Crab Rangoons

Directions

1. 1
   In a large bowl, mix the crab, cream cheese, Cranberry Chutney and 3 tablespoons of the chives.
2. 2
   Season with salt and pepper.
3. 3
   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.
4. 4
   Top with second wonton skin and press firmly to seal.
5. 5
   This is very important so the rangoons do not burst and leak.
6. 6
   Repeat until the filling is gone.
7. 7
   Heat a large saute pan coated with 1/4 inch of oil over medium to high heat.
8. 8
   Add as many rangoons as will fit in the pan in one layer.
9. 9
   Shallow-fry until golden brown, flip and fry the other side until golden brown.
10. 10
    Transfer rangoons to a plate lined with paper towels.
11. 11
    Place a small mound of chutney on a plate, surround with 3 rangoons, garnish with the remaining chives and serve hot.