Crab rangoon
Crab rangoon are deep-fried dumplings served in American Chinese, and more recently, Thai restaurants, stuffed with a combination of cream cheese, lightly flaked crab meat (more commonly, canned crab meat or imitation crab meat), with scallions and/or garlic. These fillings are then wrapped in Chinese wonton wrappers in a triangular or flower shape, then deep fried in vegetable oil.
Crab Rangoon has been on the menu of the "Polynesian-style" restaurant Trader Vic's in San Francisco since at least 1957, supposedly from a Burmese recipe, and was probably invented there. A "Rangoon crab a la Jack" was mentioned as a dish at a Hawaiian-style party in 1952, but without further detail.
Crab rangoon is an appetizer in American Chinese cuisine of North America. Though the history of crab rangoon is unclear, cream cheese, like other cheese, is essentially nonexistent in Southeast Asian and Chinese cuisine, so it is unlikely that the dish is actually of east or southeast Asian origin.
Crab Rangoon has been on the menu of the "Polynesian-style" restaurant Trader Vic's in San Francisco since at least 1957, supposedly from a Burmese recipe, and was probably invented there. A "Rangoon crab a la Jack" was mentioned as a dish at a Hawaiian-style party in 1952, but without further detail.
Crab rangoon is an appetizer in American Chinese cuisine of North America. Though the history of crab rangoon is unclear, cream cheese, like other cheese, is essentially nonexistent in Southeast Asian and Chinese cuisine, so it is unlikely that the dish is actually of east or southeast Asian origin.
