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{{About|the culinary dish|the album by MU330|Crab Rangoon (album)}}
{{About|the culinary dish|the album by MU330|Crab Rangoon (album)}}
{{Infobox food
{{Infobox food
| name = Crab Rangoons
| name = Crab rangoons
| image = Crab_rangoons_on_a_plate.jpeg
| image = Crab_rangoons_on_a_plate.jpeg
| image_size = 250px
| image_size = 250px
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|y3 = háaih yéuhng gwōng
|y3 = háaih yéuhng gwōng
|showflag=py}}
|showflag=py}}
'''Crab Rangoon''', sometimes called '''crab puffs''',<ref name=SeriousEats>{{cite web | url = http://www.seriouseats.com/recipes/2011/04/crab-rangoon-crab-puffs-recipe.html | title = Crab Rangoons (Crab Puffs) With Sweet and Sour Sauce Recipe | first = J. Kenji | last = López-Alt | date = 2011 | work = Serious Eats | publisher = Serious Eats Inc. | access-date = December 13, 2017}}</ref> '''crab rangoon puffs''', '''cheese wontons''', or '''cream cheese rangoons''',<ref name=RasaMalaysia>{{cite web | url = http://rasamalaysia.com/crab-rangoon/ | title = Crab Rangoon (Cream Cheese Wontons) | date = March 5, 2015 | work = Rasa Malaysia | publisher = Bee Interactive Corp. | access-date = December 13, 2017}}</ref> are filled crisp [[dumpling]] [[appetizer]]s<ref name="Parkinson 2003 p. 36"/> served primarily in [[American Chinese cuisine|American Chinese]] restaurants.<ref name=SeriousEats /><ref name=RasaMalaysia />
'''Crab Rangoon''', sometimes called '''crab puffs''',<ref name=SeriousEats>{{cite web | url = http://www.seriouseats.com/recipes/2011/04/crab-rangoon-crab-puffs-recipe.html | title = Crab Rangoons (Crab Puffs) With Sweet and Sour Sauce Recipe | first = J. Kenji | last = López-Alt | date = 2011 | work = Serious Eats | publisher = Serious Eats Inc. | access-date = December 13, 2017}}</ref> '''crab rangoon puffs''', '''cheese wontons''', or '''cream cheese rangoons''',<ref name=RasaMalaysia>{{cite web |url=http://rasamalaysia.com/crab-rangoon/ |title=Crab Rangoon (Cream Cheese Wontons) |date=March 5, 2015 |work=Rasa Malaysia |publisher=Bee Interactive Corp. |access-date=December 13, 2017 |first=Bee |last=Yinn Low}}</ref> are filled crisp [[dumpling]] [[appetizer]]s<ref name="Parkinson 2003 p. 36"/> served primarily in [[American Chinese cuisine|American Chinese]] restaurants.<ref name=SeriousEats /><ref name=RasaMalaysia />


==Preparation==
==Preparation==
The filling is made with a combination of [[cream cheese]], [[crab meat]] or [[crab stick|imitation crab meat]], [[scallions]] or [[onion]], [[garlic]], and other flavorings.<ref name="Parkinson 2003 p. 36">{{cite book | last=Parkinson | first=R.L. | title=The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succelent Recipes from the Far East | publisher=F+W Media | year=2003 | isbn=978-1-60550-525-1 | url=https://books.google.com/books?id=DGZKVjrPa9sC&pg=PA36 | access-date=November 5, 2016 | page=36 }}{{Dead link|date=December 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref><ref name="Rossiter 2011 p. 178">{{cite book | last=Rossiter | first=M. | title=Anti-Inflammation Diet For Dummies | publisher=Wiley | year=2011 | isbn=978-1-118-14542-5 | url=https://books.google.com/books?id=H-ybf37kv2gC&pg=PT178 | access-date=November 5, 2016 | pages=178–179}}</ref><ref name=TheChew-Symon>{{cite web | url = http://abc.go.com/shows/the-chew/recipes/crab-rangoon-michael-symon | title = Crab Rangoon | first = Michael | last = Symon | work = The Chew | publisher = ABC Television Network | access-date = 10 December 2017 | archive-url = https://web.archive.org/web/20171211053529/http://abc.go.com/shows/the-chew/recipes/crab-rangoon-michael-symon | archive-date = 11 December 2017 | url-status = dead }}</ref><ref name=Nasoya>{{cite web | url = http://www.nasoya.com/healthy-tofu-recipes/crab-rangoon/ | title = CRAB RANGOON | work = Nasoya Recipes | publisher = Nasoya Foods USA, LLC | access-date = 10 December 2017 | archive-date = 11 December 2017 | archive-url = https://web.archive.org/web/20171211053606/http://www.nasoya.com/healthy-tofu-recipes/crab-rangoon/ | url-status = dead }}</ref> 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,<ref name=SeriousEats /><ref name="Parkinson 2003 p. 36"/><ref name=TheChew-Batali>{{cite web | url = http://abc.go.com/shows/the-chew/recipes/crab-rangoon-mario-batali | title = Crab Rangoon | first = Mario | last = Batali | work = The Chew | publisher = ABC Television Network | access-date = April 27, 2018 | archive-url = https://web.archive.org/web/20180427184252/http://abc.go.com/shows/the-chew/recipes/crab-rangoon-mario-batali | archive-date = April 27, 2018 | url-status = dead }}</ref><ref name=Emeril>{{cite web | url = http://emerils.com/126201/crab-rangoon-pot-stickers-hot-mustard-sauce | title = Crab Rangoon Pot Stickers With Hot Mustard Sauce | first = Emeril | last = Lagasse | author-link = Emeril Lagasse | work = Emeril Lagasse | publisher = Emerils.com | access-date = April 27, 2018}}</ref><ref name=SkinnyBrooke>{{cite web | url = https://brookeanddaron.com/healthy-baked-crab-rangoons/ | title = Healthy Baked Crab Rangoon | first = Brooke | last = Farmer | publisher = brookeanddaron.com | access-date = August 6, 2019}}</ref> by creating a four-pointed star,<ref name=SeriousEats /><ref name=RasaMalaysia /> by gathering it up into a flower or purse shape,<ref name=SeriousEats /><ref name=TheChew-Symon /> or by twisting it into the traditional wonton shape.<ref name=Nasoya />
The filling is made with a combination of [[cream cheese]], [[crab meat]] or [[crab stick|imitation crab meat]], [[scallions]] or [[onion]], [[garlic]], and other flavorings.<ref name="Parkinson 2003 p. 36">{{cite book | last=Parkinson | first=R.L. | title=The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succelent Recipes from the Far East | publisher=F+W Media | year=2003 | isbn=978-1-60550-525-1 | url=https://books.google.com/books?id=DGZKVjrPa9sC&pg=PA36 | access-date=November 5, 2016 | page=36 }}{{Dead link|date=December 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref><ref name="Rossiter 2011 p. 178">{{cite book | last=Rossiter | first=M. | title=Anti-Inflammation Diet For Dummies | publisher=Wiley | year=2011 | isbn=978-1-118-14542-5 | url=https://books.google.com/books?id=H-ybf37kv2gC&pg=PT178 | access-date=November 5, 2016 | pages=178–179}}</ref><ref name=TheChew-Symon>{{cite web | url = http://abc.go.com/shows/the-chew/recipes/crab-rangoon-michael-symon | title = Crab Rangoon | first = Michael | last = Symon | work = The Chew | publisher = ABC Television Network | access-date = 10 December 2017 | archive-url = https://web.archive.org/web/20171211053529/http://abc.go.com/shows/the-chew/recipes/crab-rangoon-michael-symon | archive-date = 11 December 2017 | url-status = dead }}</ref><ref name=Nasoya>{{cite web | url = http://www.nasoya.com/healthy-tofu-recipes/crab-rangoon/ | title = CRAB RANGOON | work = Nasoya Recipes | publisher = Nasoya Foods USA, LLC | access-date = 10 December 2017 | archive-date = 11 December 2017 | archive-url = https://web.archive.org/web/20171211053606/http://www.nasoya.com/healthy-tofu-recipes/crab-rangoon/ | url-status = dead }}</ref> 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,<ref name=SeriousEats /><ref name="Parkinson 2003 p. 36"/><ref name=TheChew-Batali>{{cite web | url = http://abc.go.com/shows/the-chew/recipes/crab-rangoon-mario-batali | title = Crab Rangoon | first = Mario | last = Batali | work = The Chew | publisher = ABC Television Network | access-date = April 27, 2018 | archive-url = https://web.archive.org/web/20180427184252/http://abc.go.com/shows/the-chew/recipes/crab-rangoon-mario-batali | archive-date = April 27, 2018 | url-status = dead }}</ref><ref name=Emeril>{{cite web | url = http://emerils.com/126201/crab-rangoon-pot-stickers-hot-mustard-sauce | title = Crab Rangoon Pot Stickers With Hot Mustard Sauce | first = Emeril | last = Lagasse | author-link = Emeril Lagasse | work = Emeril Lagasse | publisher = Emerils.com | access-date = April 27, 2018}}</ref><ref name=SkinnyBrooke>{{cite web | url = https://brookeanddaron.com/healthy-baked-crab-rangoons/ | title = Healthy Baked Crab Rangoon | first = Brooke | last = Farmer | publisher = brookeanddaron.com | access-date = August 6, 2019}}</ref> by creating a four-pointed star,<ref name=SeriousEats /><ref name=RasaMalaysia /> by gathering it up into a flower or purse shape,<ref name=SeriousEats /><ref name=TheChew-Symon /> or by twisting it into the traditional wonton shape.<ref name=Nasoya />


The appetizers are cooked to crispness by [[Deep frying|deep-frying]] in [[vegetable oil]] or by baking.<ref name="Parkinson 2003 p. 36"/><ref name="Rossiter 2011 p. 178" /><ref name=TheChew-Symon /> They can be served hot or cold.<ref name="Parkinson 2003 p. 36"/><ref name=TheChew-Symon /> In North America, Crab Rangoon is often served with a sauce for dipping such as [[soy sauce]],<ref name=Nasoya /><ref name=WeightWatchers>{{cite web | url = https://www.weightwatchers.com/us/recipe/crab-rangoon-2/5626a5eda6d5b396106fea2d | title = Crab Rangoon | work = weightwatchers | publisher = Weight Watchers International, Inc. | date = 2018 | access-date = April 27, 2018 | quote = Notes: Serve with reduced-sodium soy sauce mixed with chopped scallions or prepared sweet-and-sour or duck sauce, if desired. Just make sure to account for any increase in SmartPoints values.}}</ref> [[plum sauce]],<ref>{{citation | title = Menu: Dim Sum | url = https://www.pfchangs.com/menu/main/dim-sum | publisher = [[P. F. Chang's China Bistro|P.F. Chang’s China Bistro, Inc.]] | date = 2017 | access-date = April 27, 2018 | quote = Hand-Folded Crab Wontons » Creamy crab filling, bell pepper, green onion, spicy plum sauce | archive-date = April 27, 2018 | archive-url = https://web.archive.org/web/20180427184042/https://www.pfchangs.com/menu/main/dim-sum | url-status = dead }}</ref> [[duck sauce]],<ref name=WeightWatchers /><ref>{{cite web | url = http://wcfcourier.com/features/lifestyles/how-to-make-crab-rangoon-without-the-deep-fry/article_8aeedffb-ea62-59a6-b18c-2a290c10d7b0.html | title = How to make Crab rangoon — without the deep fry | first = J.M. | last = Hirsch | date = April 25, 2007 | work = [[The Waterloo-Cedar Falls Courier|The Courier]] | publisher = [[Lee Enterprises|Lee Enterprises, Incorporated]] | access-date = April 27, 2018}}</ref> [[sweet and sour sauce]],<ref name=SeriousEats /><ref name="Rossiter 2011 p. 178" /><ref name=TheChew-Batali /><ref name=WeightWatchers /> or a [[Mustard (condiment)#Hot mustard|hot mustard sauce]].<ref name=Emeril /><ref>{{cite web | url = http://emerils.com/126202/hot-mustard-sauce | title = Hot Mustard Sauce | first = Emeril | last = Lagasse | author-link = Emeril Lagasse | work = Emeril Lagasse | publisher = Emerils.com | access-date = April 27, 2018}}</ref>
The appetizers are cooked to crispness by [[Deep frying|deep-frying]] in [[vegetable oil]] or by baking.<ref name="Parkinson 2003 p. 36"/><ref name="Rossiter 2011 p. 178" /><ref name=TheChew-Symon /> They can be served hot or cold.<ref name="Parkinson 2003 p. 36"/><ref name=TheChew-Symon /> In North America, crab rangoon is often served with a sauce for dipping such as [[soy sauce]],<ref name=Nasoya /><ref name=WeightWatchers>{{cite web | url = https://www.weightwatchers.com/us/recipe/crab-rangoon-2/5626a5eda6d5b396106fea2d | title = Crab Rangoon | work = weightwatchers | publisher = Weight Watchers International, Inc. | date = 2018 | access-date = April 27, 2018 | quote = Notes: Serve with reduced-sodium soy sauce mixed with chopped scallions or prepared sweet-and-sour or duck sauce, if desired. Just make sure to account for any increase in SmartPoints values.}}</ref> [[plum sauce]],<ref>{{citation | title = Menu: Dim Sum | url = https://www.pfchangs.com/menu/main/dim-sum | publisher = [[P. F. Chang's China Bistro|P.F. Chang’s China Bistro, Inc.]] | date = 2017 | access-date = April 27, 2018 | quote = Hand-Folded Crab Wontons » Creamy crab filling, bell pepper, green onion, spicy plum sauce | archive-date = April 27, 2018 | archive-url = https://web.archive.org/web/20180427184042/https://www.pfchangs.com/menu/main/dim-sum | url-status = dead }}</ref> [[duck sauce]],<ref name=WeightWatchers /><ref>{{cite web | url = http://wcfcourier.com/features/lifestyles/how-to-make-crab-rangoon-without-the-deep-fry/article_8aeedffb-ea62-59a6-b18c-2a290c10d7b0.html | title = How to make Crab rangoon — without the deep fry | first = J.M. | last = Hirsch | date = April 25, 2007 | work = [[The Waterloo-Cedar Falls Courier|The Courier]] | publisher = [[Lee Enterprises|Lee Enterprises, Incorporated]] | access-date = April 27, 2018}}</ref> [[sweet and sour sauce]],<ref name=SeriousEats /><ref name="Rossiter 2011 p. 178" /><ref name=TheChew-Batali /><ref name=WeightWatchers /> or a [[Mustard (condiment)#Hot mustard|hot mustard sauce]].<ref name=Emeril /><ref>{{cite web | url = http://emerils.com/126202/hot-mustard-sauce | title = Hot Mustard Sauce | first = Emeril | last = Lagasse | author-link = Emeril Lagasse | work = Emeril Lagasse | publisher = Emerils.com | access-date = April 27, 2018}}</ref>


==History==
==History==


Crab Rangoon was on the menu of the "[[Tiki culture|Polynesian-style]]" restaurant [[Trader Vic's]] in Beverly Hills in [https://www.worthpoint.com/worthopedia/traders-trader-vics-1955-vintage-menu-1896514681 1955], and San Francisco since at least 1956.<ref>{{cite magazine |url={{Google books|8htUAAAAYAAJ|page=41|plainurl=yes|keywords=crab rangoon}} |title=Ask the Man Who Knows |magazine=[[Town & Country (magazine)|Town & Country]] |volume=110 |number=4405 |page=38-39 |date=August 1956 |via=[[Google Books]] |id={{ProQuest|2133385809}} |last=Escobosa |first=Hector |quote=Victor Bergeron, or The Trader, as he is affectionately known to thousand of San Franciscans, opened his first restaurant in Oakland in 1934... The traditional beginning for any meal at Trader Vic's is barbecued spareribs, cooked to a king's taste in a 550°F Chinese oven. These may be taken with your before-dinner cocktail and an be varied with Cosmo Tidbits (fried shrimp, spareribs, Crab Ragoon, sliced pork) or Malayan Tidbits (Rumaki, cheese balls, curry puffs).}}</ref><ref>{{cite book |url={{Google books|RToXAAAAIAAJ|page=100|plainurl=yes|keywords=crab rangoon}} |title=Herb Caen's guide to San Francisco |year=1957 |page=100 |first=Herb |last=Caen |publisher=[[Doubleday (publisher)|Doubleday]] |via=[[Google Books]]}}</ref><ref>{{cite news |first=Ned |last=Cronin |title=Cronin's Corner |newspaper=[[Los Angeles Times]] |date=January 16, 1957 |page=c3 |id={{ProQuest|167063622}} |quote=Anyhow, Abe has become a gourmet. An epicure, no less... For the entree, there's the wiener schnitzel at the Frankfurt Hof in Frankfort; the incomparable roast beef at Toots Shor's; the Cornish game hen at Ernie's in San Francisco and the Crab Rangoon at Trader Vic's in Oakland...}}</ref> Although the appetizer has the name of the Burmese city of [[Yangon]],<ref name="obscura"/> the dish was probably invented in the United States by Asian-American chef Joe Young working under Victor Bergeron, founder of Trader Vic's.<ref>{{Cite web|title=Sink Your Fangs into This Sinfully Tasty Crab Rangoon Recipe!|url=https://www.notquitenigella.com/2023/10/20/crab-rangoon/#:~:text=It%20was%20suggested%20that%20the,or%20faux%20crab%20is%20used.|date=2023-10-20}}</ref><ref>{{cite news |first=Carolyn |last=Walkup |title=Trader Vic's to resume U.S., foreign expansion |work=[[Nation's Restaurant News]] |date=March 6, 2006 |url=http://findarticles.com/p/articles/mi_m3190/is_10_40/ai_n16101641/ |url-status=dead |access-date=May 21, 2009 |archive-date=June 30, 2012 |archive-url=https://archive.today/20120630045322/findarticles.com/p/articles/mi_m3190/is_10_40/ai_n16101641/ }}</ref><ref name="obscura">{{cite web |last1=Nosowitz |first1=Dan |title=What the Heck Is Crab Rangoon Anyway? |url=https://www.atlasobscura.com/articles/what-is-crab-rangoon |website=[[Atlas Obscura]] |access-date=January 3, 2020 |language=en |date=August 14, 2019}}</ref> 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.<ref>{{cite news |url=https://news.google.com/newspapers?id=RQwNAAAAIBAJ&sjid=ymoDAAAAIBAJ&dq=rangoon-crab&pg=3465%2C754593 |title=National President Entertained by Engineers Auxiliary |newspaper=[[Pittsburgh Post-Gazette]] |date=May 24, 1952 |page=5 |first=Anne Ryan |last=Lesh |via=[[Google Books]]}}</ref>
Crab rangoon was on the menu of the "[[Tiki culture|Polynesian-style]]" restaurant [[Trader Vic's]] in Beverly Hills in 1955<ref>https://www.worthpoint.com/worthopedia/traders-trader-vics-1955-vintage-menu-1896514681</ref> and in San Francisco since at least 1956.<ref>{{cite magazine |last=Escobosa |first=Hector |date=August 1956 |title=Ask the Man Who Knows |url={{Google books|8htUAAAAYAAJ|page=41|plainurl=yes|keywords=crab rangoon}} |magazine=[[Town & Country (magazine)|Town & Country]] |page=38-39 |via=[[Google Books]] |volume=110 |id={{ProQuest|2133385809}} |quote=Victor Bergeron, or The Trader, as he is affectionately known to thousand of San Franciscans, opened his first restaurant in Oakland in 1934... The traditional beginning for any meal at Trader Vic's is barbecued spareribs, cooked to a king's taste in a 550°F Chinese oven. These may be taken with your before-dinner cocktail and be varied with Cosmo Tidbits (fried shrimp, spareribs, crab rangoon, sliced pork) or Malayan Tidbits (Rumaki, cheese balls, curry puffs). |number=4405}}</ref><ref>{{cite book |last=Caen |first=Herb |url={{Google books|RToXAAAAIAAJ|page=100|plainurl=yes|keywords=crab rangoon}} |title=Herb Caen's guide to San Francisco |publisher=[[Doubleday (publisher)|Doubleday]] |year=1957 |page=100 |via=[[Google Books]]}}</ref><ref>{{cite news |last=Cronin |first=Ned |date=January 16, 1957 |title=Cronin's Corner |newspaper=[[Los Angeles Times]] |page=c3 |id={{ProQuest|167063622}} |quote=Anyhow, Abe has become a gourmet. An epicure, no less... For the entree, there's the wiener schnitzel at the Frankfurt Hof in Frankfort; the incomparable roast beef at Toots Shor's; the Cornish game hen at Ernie's in San Francisco and the Crab Rangoon at Trader Vic's in Oakland...}}</ref> Although the appetizer has the name of the Burmese city of Rangoon, now known by Burmese as '[[Yangon]]',<ref name="obscura3">{{cite web |last1=Nosowitz |first1=Dan |date=August 14, 2019 |title=What the Heck Is Crab Rangoon Anyway? |url=https://www.atlasobscura.com/articles/what-is-crab-rangoon |access-date=January 3, 2020 |website=[[Atlas Obscura]] |language=en}}</ref> the dish was probably invented in the United States by [[Chinese Americans|Chinese-American]] chef Joe Young working under Victor Bergeron, founder of Trader Vic's.<ref>{{Cite web |date=2023-10-20 |title=Sink Your Fangs into This Sinfully Tasty Crab Rangoon Recipe! |url=https://www.notquitenigella.com/2023/10/20/crab-rangoon/#:~:text=It%20was%20suggested%20that%20the,or%20faux%20crab%20is%20used.}}</ref><ref>{{cite news |last=Walkup |first=Carolyn |date=March 6, 2006 |title=Trader Vic's to resume U.S., foreign expansion |url=http://findarticles.com/p/articles/mi_m3190/is_10_40/ai_n16101641/ |url-status=dead |archive-url=https://archive.today/20120630045322/findarticles.com/p/articles/mi_m3190/is_10_40/ai_n16101641/ |archive-date=June 30, 2012 |access-date=May 21, 2009 |work=[[Nation's Restaurant News]]}}</ref><ref name="obscura3" /> Trader Vic's featured a menu that included American Chinese cuisine , which could have led to the invention of the crab rangoon when working with wonton wrappers.<ref>{{cite web |last1=Martinez |first1=Erica |title=The Origin of Crab Rangoon Goes Further Back Than You'd Think |url=https://www.foodrepublic.com/1494147/chinese-american-origin-story-crab-rangoon/ |access-date=19 September 2024 |website=Food Republic}}</ref> 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.<ref>{{cite news |last=Lesh |first=Anne Ryan |date=May 24, 1952 |title=National President Entertained by Engineers Auxiliary |url=https://news.google.com/newspapers?id=RQwNAAAAIBAJ&sjid=ymoDAAAAIBAJ&dq=rangoon-crab&pg=3465%2C754593 |newspaper=[[Pittsburgh Post-Gazette]] |page=5 |via=[[Google Books]]}}</ref>


Although cream cheese was a staple of 1940s and 1950s American cuisine, it is not found in Chinese or Burmese cuisine.<ref name="obscura"/><ref>{{cite magazine |url=https://www.mentalfloss.com/posts/what-is-crab-rangoon |title=The Puzzling Origins of Crab Rangoon |first=Michele |last=Debczak |date=March 17, 2023 |magazine=[[Mental Floss]]}}</ref>
Although cream cheese was a staple of 1940s and 1950s American cuisine, it is not found in [[Chinese cuisine|Chinese]] or [[Burmese cuisine]].<ref name="obscura3" /><ref>{{cite magazine |last=Debczak |first=Michele |date=March 17, 2023 |title=The Puzzling Origins of Crab Rangoon |url=https://www.mentalfloss.com/posts/what-is-crab-rangoon |magazine=[[Mental Floss]]}}</ref>


==Names==
==Names==
Line 49: Line 49:
==Gallery==
==Gallery==
<gallery mode="packed" heights="150px">
<gallery mode="packed" heights="150px">
File:Fried wontons, crab rangoon, dipping sauces (4739410312).jpg|Triangular fried Crab Rangoons
File:Fried wontons, crab rangoon, dipping sauces (4739410312).jpg|Triangular fried crab rangoons
File:Crab rangoon with some nice dipping sauces (4411368535).jpg|In the wonton shape, surrounded by dipping sauces
File:Crab rangoon with some nice dipping sauces (4411368535).jpg|In the wonton shape, surrounded by dipping sauces
File:Crab Rangoon (4739415788).jpg|Inside, showing the crisp shell, white filling, and golden dipping sauce.
File:Crab Rangoon (4739415788).jpg|Inside, showing the crisp shell, white filling, and golden dipping sauce.
Line 55: Line 55:


==See also==
==See also==
* {{Portal-inline|Food}}
{{Portal|United States|Food}}
* [[Blue cheese wontons]]
* [[Crab puff]]
* [[Crab puff]]
* [[Curry beef turnover]]
* [[Curry beef turnover]]
Line 64: Line 63:
* [[List of seafood dishes]]
* [[List of seafood dishes]]
* [[Yau gok]]
* [[Yau gok]]
*[[Chicken Kiev]]


==References==
==References==

Latest revision as of 15:40, 12 December 2024

This article is about the culinary dish. For the album by MU330, see Crab Rangoon (album).
Crab rangoons
TypeDumpling
CourseAppetizer
Place of originUnited States
Main ingredientsWonton wrapper, cream cheese, crab meat or imitation crab meat, scallions, garlic
Crab Rangoon
Chinese蟹角
Hanyu Pinyinxiè jiǎo
Cantonese Yaleháaih gok
Literal meaningCrab horn
Transcriptions
Standard Mandarin
Hanyu Pinyinxiè jiǎo
Yue: Cantonese
Yale Romanizationháaih gok
Alternative Chinese name
Traditional Chinese炸蟹角
Hanyu Pinyinzhǎ xiè jiǎo
Cantonese Yaleja háaih gok
Literal meaningFried crab horn
Transcriptions
Standard Mandarin
Hanyu Pinyinzhǎ xiè jiǎo
Yue: Cantonese
Yale Romanizationja háaih gok
Second alternative Chinese name
Traditional Chinese蟹仰光
Hanyu Pinyinxiè yǎng guāng
Cantonese Yaleháaih yéuhng gwōng
Literal meaningCrab Rangoon
Transcriptions
Standard Mandarin
Hanyu Pinyinxiè yǎng guāng
Yue: Cantonese
Yale Romanizationháaih yéuhng gwōng

Crab Rangoon, sometimes called crab puffs,[1] crab rangoon puffs, cheese wontons, or cream cheese rangoons,[2] are filled crisp dumpling appetizers[3] served primarily in American Chinese restaurants.[1][2]

Preparation

[edit]

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]

History

[edit]

Crab rangoon was on the menu of the "Polynesian-style" restaurant Trader Vic's in Beverly Hills in 1955[14] and in San Francisco since at least 1956.[15][16][17] Although the appetizer has the name of the Burmese city of Rangoon, now known by Burmese as 'Yangon',[18] the dish was probably invented in the United States by Chinese-American chef Joe Young working under Victor Bergeron, founder of Trader Vic's.[19][20][18] Trader Vic's featured a menu that included American Chinese cuisine , which could have led to the invention of the crab rangoon when working with wonton wrappers.[21] 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.[22]

Although cream cheese was a staple of 1940s and 1950s American cuisine, it is not found in Chinese or Burmese cuisine.[18][23]

Names

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

[edit]
  • Triangular fried crab rangoons
    Triangular fried crab rangoons
  • In the wonton shape, surrounded by dipping sauces
    In the wonton shape, surrounded by dipping sauces
  • Inside, showing the crisp shell, white filling, and golden dipping sauce.
    Inside, showing the crisp shell, white filling, and golden dipping sauce.

See also

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References

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  1. ^ a b c d e f López-Alt, J. Kenji (2011). "Crab Rangoons (Crab Puffs) With Sweet and Sour Sauce Recipe". Serious Eats. Serious Eats Inc. Retrieved December 13, 2017.
  2. ^ a b c Yinn Low, Bee (March 5, 2015). "Crab Rangoon (Cream Cheese Wontons)". Rasa Malaysia. Bee Interactive Corp. Retrieved December 13, 2017.
  3. ^ a b c d e Parkinson, R.L. (2003). The Everything Chinese Cookbook: From Wonton Soup to Sweet and Sour Chicken-300 Succelent Recipes from the Far East. F+W Media. p. 36. ISBN 978-1-60550-525-1. Retrieved November 5, 2016.[permanent dead link‍]
  4. ^ a b c Rossiter, M. (2011). Anti-Inflammation Diet For Dummies. Wiley. pp. 178–179. ISBN 978-1-118-14542-5. Retrieved November 5, 2016.
  5. ^ a b c d Symon, Michael. "Crab Rangoon". The Chew. ABC Television Network. Archived from the original on 11 December 2017. Retrieved 10 December 2017.
  6. ^ a b c "CRAB RANGOON". Nasoya Recipes. Nasoya Foods USA, LLC. Archived from the original on 11 December 2017. Retrieved 10 December 2017.
  7. ^ a b Batali, Mario. "Crab Rangoon". The Chew. ABC Television Network. Archived from the original on April 27, 2018. Retrieved April 27, 2018.
  8. ^ a b Lagasse, Emeril. "Crab Rangoon Pot Stickers With Hot Mustard Sauce". Emeril Lagasse. Emerils.com. Retrieved April 27, 2018.
  9. ^ Farmer, Brooke. "Healthy Baked Crab Rangoon". brookeanddaron.com. Retrieved August 6, 2019.
  10. ^ a b c "Crab Rangoon". weightwatchers. Weight Watchers International, Inc. 2018. Retrieved April 27, 2018. Notes: Serve with reduced-sodium soy sauce mixed with chopped scallions or prepared sweet-and-sour or duck sauce, if desired. Just make sure to account for any increase in SmartPoints values.
  11. ^ Menu: Dim Sum, P.F. Chang’s China Bistro, Inc., 2017, archived from the original on April 27, 2018, retrieved April 27, 2018, Hand-Folded Crab Wontons » Creamy crab filling, bell pepper, green onion, spicy plum sauce
  12. ^ Hirsch, J.M. (April 25, 2007). "How to make Crab rangoon — without the deep fry". The Courier. Lee Enterprises, Incorporated. Retrieved April 27, 2018.
  13. ^ Lagasse, Emeril. "Hot Mustard Sauce". Emeril Lagasse. Emerils.com. Retrieved April 27, 2018.
  14. ^ https://www.worthpoint.com/worthopedia/traders-trader-vics-1955-vintage-menu-1896514681
  15. ^ Escobosa, Hector (August 1956). "Ask the Man Who Knows". Town & Country. Vol. 110, no. 4405. p. 38-39. ProQuest 2133385809 – via Google Books. Victor Bergeron, or The Trader, as he is affectionately known to thousand of San Franciscans, opened his first restaurant in Oakland in 1934... The traditional beginning for any meal at Trader Vic's is barbecued spareribs, cooked to a king's taste in a 550°F Chinese oven. These may be taken with your before-dinner cocktail and be varied with Cosmo Tidbits (fried shrimp, spareribs, crab rangoon, sliced pork) or Malayan Tidbits (Rumaki, cheese balls, curry puffs).
  16. ^ Caen, Herb (1957). Herb Caen's guide to San Francisco. Doubleday. p. 100 – via Google Books.
  17. ^ Cronin, Ned (January 16, 1957). "Cronin's Corner". Los Angeles Times. p. c3. ProQuest 167063622. Anyhow, Abe has become a gourmet. An epicure, no less... For the entree, there's the wiener schnitzel at the Frankfurt Hof in Frankfort; the incomparable roast beef at Toots Shor's; the Cornish game hen at Ernie's in San Francisco and the Crab Rangoon at Trader Vic's in Oakland...
  18. ^ a b c Nosowitz, Dan (August 14, 2019). "What the Heck Is Crab Rangoon Anyway?". Atlas Obscura. Retrieved January 3, 2020.
  19. ^ "Sink Your Fangs into This Sinfully Tasty Crab Rangoon Recipe!". 2023-10-20.
  20. ^ Walkup, Carolyn (March 6, 2006). "Trader Vic's to resume U.S., foreign expansion". Nation's Restaurant News. Archived from the original on June 30, 2012. Retrieved May 21, 2009.
  21. ^ Martinez, Erica. "The Origin of Crab Rangoon Goes Further Back Than You'd Think". Food Republic. Retrieved 19 September 2024.
  22. ^ Lesh, Anne Ryan (May 24, 1952). "National President Entertained by Engineers Auxiliary". Pittsburgh Post-Gazette. p. 5 – via Google Books.
  23. ^ Debczak, Michele (March 17, 2023). "The Puzzling Origins of Crab Rangoon". Mental Floss.
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