Crab rangoon
| File:CrabRangoon.jpg | |
| Alternative names | |
| Type | Dumpling |
| Course | Appetizer |
| Place of origin | United States |
| Region or state | |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | Wonton, cream cheese, crab meat (or canned crab meat or imitation crab meat), scallions, garlic |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Crab rangoon are deep-fried dumplings. They are served in American Chinese restaurants. They are stuffed with a combination of cream cheese, lightly flaked crab meat with scallions and/or garlic. These fillings are then wrapped in Chinese wonton wrappers. They are then deep fried in vegetable oil.
In the Pacific Northwest states of America crab rangoon are also known as crab puffs. National crab rangoon day is october 2nd.
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Contributors: Prab R. Tumpati, MD
