I’m not exactly sure when it occurred, but it was some time ago. The “it” in question was the appearance of the last smidgen of actual crabmeat in a Crab Rangoon. Seriously, when was the last time you even thought you tasted any crab--or even any “krab,” its red-faced, bastard cousin--in a local Crab Rangoon? Been awhile, hasn’t it?
I’m sure they contained crabmeat when they were introduced here a century ago (apparently another culinary innovation at the 1904 World’s Fair), I just don’t understand how an item’s prime ingredient can completely disappear without somebody raising a ruckus.
Except for deep thinkers like me, few seemed to question the oddity, fewer still seemed to care. Until now. Finally, we have an admission. An unlikely candidate, Panda Express, has lifted the veil and ‘fessed up. On their menu, they call the folded wontons precisely what they are: Cream Cheese Rangoons. Thank you. That wasn’t so hard, was it?
Sidebar: Thirty years ago, a restaurant I managed in Columbia, Missouri made its rangoons with Philadelphia cream cheese, scallions and real crab meat--100% King Crabmeat, and lots of it. We sold thousands of orders to a sometimes rural clientele, as evidenced by the woman who made this request, straight-faced: “Gimme an order of that Crab Raccoon.” – George Mahe
