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Crab rangoon
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Crab rangoon are deep-fried dumplings served in American Chinese restaurants, stuffed with a combination of cream cheese, lightly flaked crab meat (or, more commonly, imitation crab meat), and scallions. These fillings are then wrapped in Chinese wonton wrappers in a triangular shape, then deep fried in vegetable oil. The Trader Vic's recipe also calls for steak sauce, garlic powder or minced garlic and egg (the final ingredient to assist in the sealing of the wrappers).[1]
Crab rangoon is rumored to have been introduced at the 1904 St. Louis World's Fair and is thought to be named after Rangoon (Yangon), the capital city of Burma (modern-day Myanmar). It is speculated that it may have been created in the 1950s by the "Polynesian-style" restaurant Trader Vic's.[2] Since then, it has become a major hit in Chinese restaurants in North America. Like the fortune cookie and other American Chinese dishes, crab rangoon is sometimes believed to be an authentic Chinese dish when in fact it was developed in the United States. Although the history of crab rangoon is misty, cream cheese is not a widely used ingredient in China.
In Chinese, crab rangoon is called 蟹角 (literally "crab horn," likely referring to the dumplings' horn-like shape), 炸蟹角 (literally "fried crab horn"), or 炸蟹条 (literally "fried crab strip").
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