Crab Rangoon

Let's go crabby here, people! Meet Sebastian from the Little Mermaid by having crab Rangoon together later. *winks* �Are we going to meet Sebastian for real?� Yes, you'll meet Sebastian's flesh later, little friend. His flesh. Anyway, there's no question about the lusciousness of crab meat, but you might have questionss about crab Rangoon. �That's right. I'm about to ask that question.� Don't you worry about it, pal. I'll be your best buddy today and with that, I will tell you something about crab Rangoon. I know the name doesn't ring a bell... it isn't to me at first, but later it's going to be THE crab Rangoon. *winks*

Crab Rangoon are �deep-fried dumpling appetizers served in American Chinese and, more recently, Thai restaurants, stuffed with a combination of cream cheese, lightly flaked crab meat, with scallions, and/or garlic.� They are also called crab puffs and are served as an appetizer. Crab Rangoon's seasonings include garlic, steak sauce, soy sauce, season salt, and onion powder. They are mixed with crab meat then placed by spoonful in wonton wrappers. According to John, an author in Epic Portion's website, �the wonton wrappers are then folded into several different shapes and deep fried in vegetable oil until they are golden brown.� Crab Rangoon are usually served with soy sauce, plum sauce, duck sauce, sweet and sour sauce, or mustard for dipping.

The history of crab Rangoon remains unknown. As stated by Wikipedia, crab Rangoon has been on the menu of the 'Polynesian-style' restaurant Trader Vic's in San Francisco since the 1950's. Victor Jules Bergeron, Jr., the founder of Trader Vic's, is believed to have created crab Rangoon. However, for others, as written by John, crab Rangoon is invented for the World's Fair in St. Louis, Missouri in 1904. Numerous modern dishes have been introduced at World's Fairs over the past two centuries. Yet, little evidences have showed that something similar to today's crab Rangoon is served there in 1904.

Whoever invented crab Rangoon is deeply appreciated. The world will always remember and love this food. *wink* Anyway, now it is time for you to enjoy! The link to the recipe is found on the "Rasa Malaysia" website below.