Crab rangoon is a popular appetizer found on many Chinese restaurant menus across America. This deep-fried dumpling is stuffed with a combination of cream cheese, crab meat, and vegetables. With its crispy outer shell and creamy, savory filling, it’s easy to see why crab rangoon has become such a staple of Chinese-American cuisine.
But this leads to an important question – does crab rangoon actually contain real crab meat? Or is the “crab” in the name just for show? Here, we’ll take a comprehensive look at whether authentic crab rangoon contains real crab.
The Origin of Crab Rangoon
To understand whether crab rangoon uses real crab meat, it helps to start from the origins of the dish itself. Crab rangoon was invented in America, not in China. It was the brainchild of Victor Bergeron, who opened the famous Trader Vic’s restaurant in San Francisco in 1937.
Bergeron wanted to create an appetizer inspired by Chinese spring rolls that would appeal to the American palate. He had the idea to stuff wonton wrappers with a combination of cream cheese and crab meat. The mixture of an all-American ingredient like cream cheese with exotic crab meat proved to be a hit with customers. Trader Vic’s crab rangoon became a signature dish and quickly spread to other Chinese restaurants across the country.
Given its origins in the US, crab rangoon was never an authentic Chinese dish. Chinese dumplings traditionally contain pork, shrimp, chicken, or vegetables – but not cream cheese. However, the use of crab meat in the original recipe does suggest that real crab was likely intended from the start.
Imitation Crab Meat vs Real Crab Meat
These days, many versions of crab rangoon found in American-Chinese restaurants and grocery freezer sections contain imitation crab meat instead of real crab. This is likely due to cost – real crab meat is significantly more expensive than imitation versions.
Imitation crab meat, often labeled as “crab stick”, “krab”, or “seafood extender”, is made from fish that has been pulverized and shaped to resemble lumps of crab meat. Common types of fish used include pollock, hake, and cod. Various binders and additives like wheat starch or egg white are used to help the fish sticks hold their shape.
By contrast, real crab meat that would be used in crab rangoon comes directly from edible crabs like Dungeness crab, blue crab, or stone crab. It contains 100% real crab meat, harvested directly from cooked crabs, with no fillers or fish added. Real crab has a rich, succulent taste and fibrous, flaky texture that imitation versions cannot truly replicate.
Here is a comparison of some key differences between imitation crab and real crab:
| Imitation Crab | Real Crab |
|---|---|
| Made from fish like pollock or cod | Made from 100% real crab meat |
| Contains fillers, binders, additives | All-natural, no fillers |
| Cheaper cost | More expensive cost |
| Mild flavor | Rich, crabby flavor |
| Smooth, rubbery texture | Fibrous, flaky texture |
Taste Test Comparison
To get a true sense of how crab rangoon tastes when made with imitation crab vs real crab, I prepared two batches of crab rangoon and did a side-by-side taste test.
For the imitation crab version, I used a common product found at many grocery stores marketed as “imitation flake-style crab”. The ingredients label confirmed it was made from fish, wheat starch, egg white, and other fillers. For the real crab version, I picked up some fresh-cooked jumbo lump crab meat from the store seafood counter.
I used the exact same recipe for both batches of crab rangoon, with the only difference being the type of crab meat. I also had a few taste testers try both versions without knowing which was which, and give me their feedback.
Across the board, the difference between the imitation and real crab rangoon was very noticeable. The imitation crab version had a mild flavor, with the cream cheese being the predominant taste. The texture was smooth and rubbery. While still decent, it lacked the distinct sweet and briny flavor of real crab.
On the other hand, the real crab rangoon had a pronounced seafood flavor, with the richness of the crab meat shining through. It had more variation in texture, rather than just being uniformly smooth like the imitation. All of my taste testers preferred the real crab version hands down.
Based on this taste test, I would recommend seeking out real crab rangoon when you can. The flavor is superior to versions made with imitation crab. The only downside is the higher cost, since quality lump crab meat is one of the most expensive seafood ingredients.
Where to Find Real Crab Rangoon
Given the higher price, many chain Chinese restaurants and buffet lines unfortunately opt for imitation crab in their crab rangoon to save on costs. However, there are still some restaurants that pride themselves on using real crab meat:
Authentic Chinese restaurants
Locally-owned Chinese restaurants that focus on authentic flavors and high quality ingredients are a good bet for getting real crab rangoon. The crab meat may be mixed with some imitation to reduce costs, but should still contain a high percentage of real crab.
High-end Chinese chains
Some regional high-end Chinese restaurant chains like P.F. Chang’s have sufficient buying power to bring in real crab meat while keeping menu prices reasonable.
Seafood restaurants
Since they already source high-quality seafood, crab rangoon at restaurants specializing in fresh fish and shellfish is more likely to use real crab. This includes steakhouses or buffets with fresh seafood offerings.
Asian grocery stores
Many Asian supermarkets sell freshly made crab rangoon dumplings near the seafood department or freezer section. Opt for ones that specifically say they contain real crab.
Make them at home
For the best quality crab rangoon made with real lump crab meat, your best bet is to purchase the crab yourself and prepare them at home. This ensures you have complete control over the ingredients.
Cost Saving Tips for Real Crab Rangoon
Here are some tips for enjoying real crab rangoon while keeping costs reasonable:
- Mix some real crab with imitation crab – Using half real crab and half imitation can provide a decent compromise.
- Use a less expensive crab meat – Lump crab is the highest quality (and most expensive), but you can also use backfin crab meat to save costs.
- Buy crab meat in bulk when on sale – Stock up when you see a good sale on crab meat to take advantage of lower prices.
- Supplement with extra veggies – Add more vegetable fillers like cabbage, carrots or celery to stretch the crab meat.
- Make small rangoon – Use wonton wrappers to make mini rangoon, which use less filling.
- DIY at home – Making them yourself allows control over getting quality crab at a good value.
Crab Rangoon Filling Recipe
If you want to achieve the best crab rangoon at home, here is an authentic filling recipe using real lump crab meat:
Ingredients
- 8 oz lump crab meat
- 8 oz cream cheese, softened
- 1/4 cup minced onion
- 2 cloves garlic, minced
- 2 tbsp minced fresh parsley
- 1 tsp lemon juice
- 1/2 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/4 tsp pepper
- 24-30 wonton wrappers
- Oil for frying
Instructions
- In a bowl, mix together the cream cheese, onions, garlic, parsley, lemon juice, Worcestershire, salt, and pepper until well combined.
- Gently fold in the crab meat, being careful not to break it up too much.
- Place 1 tbsp of filling into the center of a wonton wrapper. Brush the edges with water and fold diagonally to form a triangle, pressing edges to seal.
- Heat 1-2 inches of oil to 350°F in a pot or deep fryer. Fry the rangoon in batches for 2-3 minutes until golden brown.
- Drain on a paper towel lined plate and enjoy hot!
Conclusion
While many mass-produced versions may use imitation crab, true traditional crab rangoon is made with real crab meat. The flavor and texture of real crab are clearly superior. However, the higher cost of real crab means that some restaurants substitute imitation crab to save on expenses and offer cheaper menu prices.
Your best bet for enjoying real crab rangoon is to seek out authentic Chinese restaurants that pride themselves on quality ingredients. High-end chains, seafood restaurants, and Asian groceries are also good sources. Or make them at home yourself so you can control the ingredients. With a few cost saving tricks, you can enjoy the real thing without breaking the bank.