Crab rangoon
Encyclopedia
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.
" restaurant Trader Vic's
in San Francisco since at least 1956. Although the appetizer is allegedly derived from an authentic Burmese recipe, the dish was probably invented in the U.S.A. A "Rangoon crab a la Jack" was mentioned as a dish at a Hawaiian-style party in 1952, but without further detail, and so may or may not be the same thing.
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. In North America, crab rangoon is served often with soy sauce
, plum sauce
, sweet and sour sauce, or mustard
for dipping.
Deep frying
Deep frying is a cooking method in which food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used....
dumplings served in American Chinese
American Chinese cuisine
American Chinese cuisine refers to the style of food served by many Chinese restaurants in the United States. This type of cooking typically caters to Western tastes, and differs significantly from the original Chinese cuisine.-History:...
, and more recently, Thai restaurants, stuffed with a combination of cream cheese
Cream cheese
Cream cheese is a soft, mild-tasting, white cheese with a high fat content. Traditionally, it is made from unskimmed milk enriched with additional cream....
, lightly flaked crab
Crab
True crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" , or where the reduced abdomen is entirely hidden under the thorax...
meat (more commonly, canned crab meat or imitation crab meat
Surimi
Surimi is a Japanese loan word referring to a fish-based food product that has been pulverized to a thick paste and has the property of a dense and rubbery food item when cooked...
), with scallions
Welsh onion
Allium fistulosum L. is a perennial onion. Other names that may be applied to this plant include green onion, spring onion, escallion, and salad onion...
and/or garlic. These fillings are then wrapped in Chinese wonton
Wonton
Not to be confused with WantonA wonton is a type of dumpling commonly found in a number of Chinese cuisines.-Filling:...
wrappers in a triangular or flower shape, then deep fried in vegetable oil.
Names
In the Pacific Northwest states of America crab rangoon are also known as crab puffs. They may also be referred to as crab pillows, crab cheese wontons, cheese wontons or "crab meat cheese".History
Crab rangoon has been on the menu of the "Polynesian-styleTiki culture
Tiki kitsch culture is a 20th-century theme used in Polynesian-style restaurants and clubs originally in the United States and then, to a lesser degree, around the world...
" restaurant Trader Vic's
Trader Vic
Trader Vic's is a restaurant chain headquartered in San Francisco, California. Victor Jules Bergeron, Jr. was the founder of a chain of Polynesian-themed restaurants that bore his nickname, "Trader Vic," and was one of two people who claimed to have invented the Mai Tai...
in San Francisco since at least 1956. Although the appetizer is allegedly derived from an authentic Burmese recipe, the dish was probably invented in the U.S.A. A "Rangoon crab a la Jack" was mentioned as a dish at a Hawaiian-style party in 1952, but without further detail, and so may or may not be the same thing.
American Chinese cuisine
Crab rangoon is an appetizer in American Chinese cuisineAmerican Chinese cuisine
American Chinese cuisine refers to the style of food served by many Chinese restaurants in the United States. This type of cooking typically caters to Western tastes, and differs significantly from the original Chinese cuisine.-History:...
of North America
North America
North America is a continent wholly within the Northern Hemisphere and almost wholly within the Western Hemisphere. It is also considered a northern subcontinent of the Americas...
. Though the history of crab rangoon is unclear, cream cheese, like other cheese, is essentially nonexistent in Southeast Asian and Chinese
Chinese cuisine
Chinese cuisine is any of several styles originating in the regions of China, some of which have become highly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa...
cuisine, so it is unlikely that the dish is actually of east or southeast Asian origin. In North America, crab rangoon is served often with soy sauce
Soy sauce
Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
, plum sauce
Plum sauce
Plum sauce is a viscous, light brown sweet and sour condiment. It is used in Chinese cuisine as a dip for deep-fried dishes, such as spring rolls, egg rolls, noodles, and deep-fried chicken balls as well as for roast duck...
, sweet and sour sauce, or mustard
Mustard (condiment)
Mustard is a condiment made from the seeds of a mustard plant...
for dipping.