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Crab Rangoon
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 (more commonly, canned crab meat or imitation crab meat), with scallions, and/or garlic. These fillings are then wrapped in Chinese wonton wrappers in a triangular or flower shape, then deep fried in vegetable oil.
==History==
Crab Rangoon has been on the menu of the "Polynesian-style" restaurant Trader Vic's in San Francisco since at least 1956.〔''Town & country'' 110:4405:(39 )〕〔Herb Caen, ''Herb Caen's guide to San Francisco'', 1957, p. 100〕 Although the appetizer is allegedly derived from an authentic Burmese recipe,〔Ned Cronin, ''Los Angeles Times'', Jan 16, 1957, p. c3〕 the dish was probably invented in the United States.〔Carolyn Walkup, "Trader Vic's to resume U.S., foreign expansion" ''Nation's Restaurant News'', March 6, 2006 (full text )〕 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.〔Anne Ryan Lesh, "National President Entertained by Engineers Auxiliary", ''Pittsburgh Post-Gazette'', May 24, 1952, p. 5 (full text )〕
Though the history of crab Rangoon is unclear, cream cheese, like other cheese, is essentially nonexistent in Southeast Asian and Chinese cuisine, so it is unlikely that the dish is actually of east or southeast Asian origin. In North America, crab Rangoon is often served with soy sauce, plum sauce, duck sauce, sweet and sour sauce, or mustard for dipping.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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