Crab Rangoon

The filling is made with a combination of cream cheese, crab meat or imitation crab meat, scallions or onion, garlic, and other flavorings.[3][4][5][6] A small amount of the filling is wrapped in each wonton wrapper. The dumpling is then shaped by either folding the wrapper over into a triangle,[1][3][7][8][9] by creating a four-pointed star,[1][2] by gathering it up into a flower or purse shape,[1][5] or by twisting it into the traditional wonton shape.[6]

The appetizers are cooked to crispness by deep-frying in vegetable oil or by baking.[3][4][5] They can be served hot or cold.[3][5] In North America, Crab Rangoon is often served with a sauce for dipping such as soy sauce,[6][10] plum sauce,[11] duck sauce,[10][12] sweet and sour sauce,[1][4][7][10] or a hot mustard sauce.[8][13]

Crab Rangoon was on the menu of the "Polynesian-style" restaurant Trader Vic's in San Francisco since at least 1956.[14][15][16] Although the appetizer has the name of the Burmese city of Yangon,[17] the dish was probably invented in the United States by Joe Young working under Victor Bergeron, founder of Trader Vic's.[18][17] 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.[19]

Although cream cheese was a staple of 1940s and 1950s American cuisine, it is not found in Chinese or Burmese cuisine.[17][20]

They may be referred to as crab puffs, crab pillows, crab cheese wontons, or cheese wontons.

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  Triangular fried Crab Rangoons
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  In the wonton shape, surrounded by dipping sauces
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  Inside, showing the crisp shell, white filling, and golden dipping sauce.

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