Cranberry-Crab Rangoons
Makes 10 to 12 rangoons

1 pound picked, best-quality, fresh crab meat
1⁄4 pound cream cheese, softened
1 cup Sweet and Sour Cranberry Chutney, plus some for garnish
3 tablespoons chopped chives, save 1 tablespoon for garnish
1 package thin square wonton skins, defrosted
1 egg mixed with 2 tablespoons water
Grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper, to taste

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. 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. 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. Transfer rangoons to a plate lined with paper towels. Place a small mound of chutney on a plate, surround with 3 rangoons, garnish with chives and serve hot.