It's no secret that crab rangoons are common in Chinese restaurants across the United States. Here's a brief history on how ...

A new taste of tiki: crab rangoon, sweet-and-sour pork loin and fried shrimp are updated versions of yesteryear appetizers. (Kell Lorenz / For The Times; styling by Jennifer Sacks / For The Times ...

How to Make It In a mixing bowl, combine cream cheese, chopped crab meat, green onions, Worcestershire sauce, and garlic powder. Mix until smooth. Lay out an egg roll wrapper. Place about 2 ...

About 1 hour before serving, combine crab claws and sweet and sour sauce in a large bowl. Cover bowl with plastic, and refrigerate at least 1 hour and no more than 12 hours.

You only need four ingredients.Sweet and sour is my go-to sauce, whether I’m scraping my Chinese takeout plate clean with crab rangoon crusts or using a McDonald’s chicken nugget to swipe out ...

While crab rangoon is named after a city in Burma, the appetizer itself was likely created by Victor Bergeron, the founder of Trader Vic’s, in the 1940s.