Crab Rangoon is a perennial party favorite. :
One appetizer that remains popular year after year is Crab Rangoon. (In my 1999 poll asking people to name their favorite appetizer, it came in a close second behind Egg Rolls). The sweet, delicate flavor of crab and the crunchy texture of deep-fried wonton make for an intriguing combination.
Crab Rangoon Origins:
Many people don’t realize that, despite having the capital city of Burma in its name, crab rangoon isn’t an Asian recipe. While its exact origins are difficult to trace, it may be the creation of a chef at Trader Vic’s, a restaurant chain started by “Trader Vic” Bergeron that became famous for its Polynesian cuisine in the 1950’s. In any event, today Crab Rangoon (occasionally misspelled as Crab Ragoon) is very popular, particularly in eastern states and the Midwest.
Basic Crab Rangoon Ingredients:
The four basic ingredients in Crab Rangoon are crab, cream cheese, green/spring onions, and wonton wrappers. From there, the only limit is your imagination. Even these four ingredients aren’t cast in stone – for example, you could use egg roll wrappers in place of wonton, or substitute cilantro for the green onion.
Seasonings :
Worcestershire sauce, a popular seafood enhancer with its unique mix of tamarind, dark soy sauce, and vinegar, is found in many Crab Rangoon recipes. Another popular flavor combination is sesame oil and dark soy sauce. Many recipes call for fresh garlic, or more rarely, fresh ginger.
