While the main dishes are utterly fantastic, the appetizers are where it's at, starting with crab rangoon. From the crispy exterior to the ooey-gooey crab and cream cheese filling, what's not to love?

Hi, I’m chef Jack Irwin, your food connections host. Today we’re bringing you some tasty homemade egg rolls and Crab Rangoon. Stay with us. Today we are featuring Watsana and her daughter Ailani.

This easy-to-make version also saves 80 calories and 6.5g of fat per serving when compared to traditional fried Crab Rangoon.

In New York, Tatiana by Kwame Onwuachi turns crab Rangoon into a vessel for oxtail. The “crab pockets” at FieldTrip features blue crab and herbed Boursin cheese. The crab Rangoon kouign-amann, ...