It is not very clear why they call Crab Rangoon like this.
Fried Crab Chicken Wontons are called Crab Rangoon in most places.
Very popular in Chinese restaurants -all over the world- Crab Rangoon it is not common in the Myanmar kitchen or Myanmar restaurant.
Since Rangoon was the name of the Myanmar capital under the British colonialist until the 1990-tis of the last century when the military government changed the name to Yangon, which actually is more appropriate as the former name of the city was Dagon.
Maybe the Chinese know more as we do when it comes to exotic and tasty dishes like Crab Rangoon. Actually there are similar made gourmet creations like Crab Rangoonin many Thai restaurants they call it -bu ….- .
Crab Rangoon is made by stuffing wonton skins with crab meat and -optional cream cheese-. That sounds like an unholy alliance at best, but when you bite into the almost-pencil-thin crispy shell and the flavors come at you with a pow, you know you are on to a delicious experience. Chives and water chestnuts add additional flavor. A sweet and sour dipping sauce usually comes with Crab Rangoon.
Some typical small food items for in between, going very well with drinks at the bar are chicken wings, ribs, Crab Rangoon,
beef teriyaki and pork spring rolls. maybe also dim sum and a raw bar with oysters as well as Japanese sashimi.
A typical oriental dinner could be Thai lettuce wraps that marry flavors like satay chicken strips and coconut curry noodles in a tamarind-cashew sauce. Crab Rangoon that is fried in a crisp wonton wrapper and Vietnamese shrimp summer rolls that aren’t fried at all but are wrapped in rice paper and served chilled.
Here isa recipe:
1 lb. sea legs or any chunk crab meat
1 (8 oz.) pkg. cream cheese, softened
1 bunch scallions, chopped (green part too)
Pinch of salt
1 tsp. sugar
1 pkg. won-ton skins
Oil for deep frying
Place crab meat, cream cheese, scallions, salt, and sugar into food processor and mix into a lumpy paste. If food processor is not available, chop crab and onions very fine and mix with softened cream cheese, salt, and sugar. Place teaspoonful of mixture in middle of a won ton skin. Moisten edges and draw up opposite corners to meet and form a package. Make sure all edges are sealed. Deep fry until golden brown.
One could do Lobster Rangoon in more or less the same way.