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Crab Rangoon is an American-Chinese appetizer likely invented in the 1940s-1950s at Trader Vic's, a Polynesian-themed tiki restaurant in California, possibly by Chinese-American chef Joe Young. These deep-fried wontons are filled with a mixture of cream cheese, crabmeat, scallions, and garlic. The appetizer became a staple of American Chinese restaurant menus, representing the fusion of American ingredients like cream cheese with Chinese cooking techniques and wonton wrappers.

Bright Briny Creamy Fermented Pungent Sour Sweet Tangy Umami Vegetal