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]
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 Asian American chef Joe Young working under Victor Bergeron, founder of Trader Vic's.[19][20][18] 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.[21]
Although cream cheese was a staple of 1940s and 1950s American cuisine, it is not found in Chinese or Burmese cuisine.[18][22]
Names
They may be referred to as crab puffs, crab pillows, crab cheese wontons, or cheese wontons.
Gallery
Triangular fried crab rangoons
In the wonton shape, surrounded by dipping sauces
Inside, showing the crisp shell, white filling, and golden dipping sauce.
^ abc"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.
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
. 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 rangoon, sliced pork) or Malayan Tidbits (Rumaki, cheese balls, curry puffs).
. 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...
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