Crab rangoon, commonly found in Chinese restaurants, is often mistakenly thought to contain real crab. Instead, it typically consists of surimi, a cost-effective imitation seafood made from various fish species. This dish originated from Trader Vic's, a Polynesian-American restaurant chain that emerged in the 1940s or 1950s, and although it has become a popular appetizer, it lacks authentic Chinese roots. Surimi, initially developed in Japan, has since become a global food staple, appearing in various dishes beyond crab rangoon, often utilized for its economical appeal.
The 'crab' in crab rangoon is typically surimi, an imitation crab meat made from fish paste, rather than actual crab, making it a cheap alternative.
Crab rangoon likely originated from Trader Vic's restaurants in California, created by owner Victor Bergeron as a way to combine diverse culinary influences.
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