Cranberry Crab 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

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