I turned in the first draft of the Pho Cookbook last Sunday and then went on a business trip to Las Vegas. Things have been fuzzy this week but the fact that the book is in process (it won't be out for good year because that's how long things take), it's time for celebration. Something easy and fun is in order and I thought of crab Rangoon.
Despite its name, crab Rangoon has little to do with Burma and Asia itself. However, many people love the fun, crispy deep-fried wontons filled with cream cheese. Most of what we’ve tasted inside the Chinese restaurant version of these wontons is unfortunately cream cheese. As a lactose-intolerant Asian, I’m disappointed by such a fried morsel. Where’s the crabbiness? There’s not even fake Krab!
The world is full of tasty dumplings to eat. Let's not waste time or calories on bad ones. If there’s a carb overload to be had, let’s make it really worth it, especially when deep-frying is involved. So here’s my crab Rangoon recipe.It's based on the original recipe in the 1968 Trader Vic's Pacific Island Cookbook by Vic Bergeron (a pioneer of the tiki-bar scene in America). You’ll notice that my crab Rangoon recipe contains more crab. Trader Vic’s opted for a 1:1 ratio of cream cheese to crab meat. Let’s not fool around. We’ve been missing the crab for too many decades.