Crab Rangoon

Crab Rangoon are deep-fried dumpling appetizers served inAmerican Chinese and, more recently, Thai restaurants, stuffed with a combination ofcream cheese, lightly flakedcrab meat (more commonly, canned crab meat or imitation crab meat), with scallions, and/or garlic. These fillings are then wrapped in Chinesewonton 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 1956. Although the appetizer is allegedly derived from an authentic Burmeserecipe,the dish was probably invented in the United States.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.

Though the history of crab Rangoon is unclear, cream cheese, like other cheese, is essentially nonexistent inSoutheast Asian and Chinesecuisine, so it is unlikely that the dish is actually of east or southeast Asian origin. In North America, crab Rangoon is often served with soy sauce, plum sauce, duck sauce, sweet and sour sauce, or mustard for dipping.

not mine.credit and source: WIKIPEDIA