Dish · chinese
Crab Rangoon
Wonton wrappers folded around cream cheese and canned crab, deep fried until crisp, served with a sweet dipping sauce.
Where it comes from
Crab rangoon is an American invention with no real precedent in Chinese cooking; it is believed to have first appeared at tiki-themed restaurants such as Trader Vic's in the mid 20th century.
What cooks argue about
Cooks argue over real crab meat versus cheaper imitation crab, and over sealing the wrapper tightly enough to survive frying without the filling bursting into the oil.
Nobody has published a crab rangoon recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.