One of America’s Favorites – Crab Rangoon

October 17, 2016 at 4:49 AM | Posted in One of America's Favorites | 4 Comments
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Crab Rangoon, sometimes called crab puffs, crab Rangoon puffs, or cheese wonton, are deep-fried dumpling appetizers served in American Chinese and, more recently, Thai restaurants, stuffed with a combination of cream cheese, crab meat or imitation crab meat, 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.

 

 

Crab Rangoon

Crab Rangoon

Crab Rangoon has been on the menu of the “Polynesian-style” restaurant Trader Vic’s in San Francisco since at least 1956. Although the appetizer is allegedly derived from an authentic Burmese recipe, the dish was probably invented in the United States. 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.

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.

 
In the Pacific Northwest states of America crab Rangoon are also known as crab puffs, although this primarily refers to versions that use puff pastry as a wrapper instead of wonton. They may also be referred to as crab pillows, crab cheese wonton, or cheese wonton.

 

Seafood of the Week – Crab Rangoon

June 24, 2014 at 5:39 AM | Posted in seafood, Seafood of the Week | 2 Comments
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Crab rangoon

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.

 

 

 
Crab rangoon has been on the menu of the “Polynesian-style” restaurant Trader Vic’s in San Francisco since at least 1956. Although the appetizer is allegedly derived from an authentic Burmese recipe, the dish was probably invented in the United States. 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.

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 served often with soy sauce, plum sauce, duck sauce, sweet and sour sauce, or mustard for dipping.

 

 

 
In the Pacific Northwest states of America crab rangoon are also known as crab puffs, although this primarily refers to versions that use puff pastry as a wrapper instead of wonton. They may also be referred to as crab pillows, crab cheese wontons, or cheese wontons.

 

May 25-27, 2013 Taste of Cincinnati USA – Cincinnati, Ohio

May 21, 2013 at 9:42 AM | Posted in Festivals, Food, grilling | 1 Comment
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May 25-27, 2013 Taste of Cincinnati USACincinnati, Ohio
Memorial Day weekend in downtown Cincinnati. Started in 1979, it is now the nation’s longest running culinary arts festival, featuring more than 40 fine restaurants serving up delicious and delectable menu items. Menu items are previewed and judged for prestigious Best of Taste Awards. This is also a music festival, with continuous live entertainment featuring local and national recording stars performing on multiple stages throughout the event. Attendance: 500,000.

 

 

When: Memorial Day Weekend: Saturday and Sunday, May 25 and 26, 2013, 12 noon to 12 midnight; Monday, May 27, 2013, 12 noon Taste of Cinto 9 pm.

Where: On six blocks of Fifth Street, from Race Street to Broadway in Downtown Cincinnati.

Cost: Free!

Parking: Convenient parking can be found in the Fountain Square Garage.

Please note: Pets, (unless used for handicap assistance), bikes, skateboards, rollerblades, poles and sticks are prohibited in the event site during operating hours. No coolers, bottles, cans, alcoholic beverages or weapons can be brought into the event site.

 

2013 Best of Taste Winners:
Area restaurants served more than 70 dishes to some of the most discerning taste buds in Cincinnati USA to proclaim the Best of Taste, the region’s most prestigious annual culinary competition and precursor to the Taste of Cincinnati.
The judges–celebrities, foodies and the epicurious–named the following Best of Taste restaurant picks:

Best Appetizer
1st Place: Crab Rangoon, Thai Taste
2nd Place: Cuban Black Bean Soup, Silver Ladle
3rd Place: Risotto Balls, Pompilios
Best Entrée
1st Place: Honey Sweet & Sour Shrimp, Arloi Dee
2nd Place: Chicken Chili 3-Way, Silver Ladle
3rd Place (tie): Pulled Pork Sandwich, Giminetti’s Bakery & General Tso’s Chicken, Thai Taste
Best Dessert
1st Place: Vanilla Bourbon Bread Pudding, Blue Wisp
2nd Place: Sweet Potato Bread Pudding with Sweet Potato Ice Cream, Mahogany’s
3rd Place: Crème Brulee, Market Street Grille
Best Go Vibrant (healthy dining options)
1st Place: Thai Fried Rice, Thai Taste
2nd Place: Chicken Lettuce Wraps: Arloi Dee
3rd Place: Greek Yogurt Spread “Labneh,” Andy’s Mediterranean Grill

 
http://www.tasteofcincinnati.com/tastehome.aspx?gclid=CKvWnq60p7cCFSdgMgodl0sAEw

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