History of Crab Rangoon
Crab Rangoon is a popular American-Chinese appetizer that is believed to have originated in the United States in the mid-20th century. The exact origins of the dish are unclear, but there are a few theories about how it came to be.
One theory is that Crab Rangoon was created by Chinese immigrants in San Francisco in the 1950s. These immigrants were looking for a way to use up leftover crab meat, and they came up with the idea of filling wonton wrappers with a mixture of crab meat, cream cheese, and spices.
Another theory is that Crab Rangoon was created by a Chinese chef named Victor Bergeron in the 1960s. Bergeron was working at a restaurant in New York City when he came up with the idea of stuffing wontons with a mixture of crab meat, cream cheese, and scallions. He named the dish after the city of Rangoon, Burma (now Yangon, Myanmar), where he had once lived.
Whatever its origins, Crab Rangoon quickly became a popular appetizer in Chinese restaurants across the United States. Today, it is one of the most popular Chinese appetizers in the world.
Preparation of Crab Rangoon
Crab Rangoon is a relatively easy dish to prepare. The following is a step-by-step guide on how to make Crab Rangoon:
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Gather your ingredients. You will need:
- 1 package (8 ounces) of cream cheese, softened
- 1/2 cup of imitation crab meat, flaked
- 1/4 cup of green onions, chopped
- 1/4 cup of soy sauce
- 1 tablespoon of sugar
- 1/2 teaspoon of ground ginger
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of white pepper
- 1 package (30) of wonton wrappers
- Vegetable oil, for frying
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Make the filling. In a medium bowl, combine the cream cheese, crab meat, green onions, soy sauce, sugar, ginger, garlic powder, and white pepper. Mix until well combined.
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Assemble the Crab Rangoon. Place a wonton wrapper on a flat surface. Spoon about 1 tablespoon of the filling into the center of the wrapper. Fold the wrapper up into a triangle, making sure to seal the edges with water.
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Fry the Crab Rangoon. Heat the vegetable oil in a large skillet or deep fryer to 375 degrees F. Fry the Crab Rangoon in batches for 2-3 minutes, or until golden brown.
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Serve. Serve the Crab Rangoon hot with your favorite dipping sauce.
Tips for Making Crab Rangoon
- For the best results, use fresh crab meat. If you are using imitation crab meat, be sure to flake it finely.
- Don’t overfill the wonton wrappers. If the wrappers are too full, they will be difficult to seal and will likely burst open during frying.
- Be careful not to overcook the Crab Rangoon. If they are overcooked, they will be tough and chewy.
- Serve the Crab Rangoon with your favorite dipping sauce. Some popular dipping sauces for Crab Rangoon include soy sauce, sweet and sour sauce, and duck sauce.
