The crab Rangoon’s staying power is all about bare-bones pleasure — cheesy, crispy and a touch sweet. It’s a reminder that even well-worn pleasures, with new context, can surprise.

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It's no secret that crab rangoons are common in Chinese restaurants across the United States. Here's a brief history on how the crab rangoon became so popular.

The History Since cream cheese – a main ingredient in crab rangoon – is not indigenous to Chinese cuisine, crab rangoon is believed to be a very modern dish.

You can order egg rolls, spring rolls, crab Rangoon, shrimp wonton, shrimp rolls, stuffed chicken wings, Hmong sausage and sticky rice from the hot food menu.

The Food: The authentic menu is made up of street fare from Thailand, Japan and Taiwan. Small bites range from crab Rangoon with real crab in the filling and southern-style crispy Thai chicken ...

Crab rangoon can be a polarizing menu item, but a new crop of chefs and diners are embracing the Chinese American staple in Chicago and beyond.

The crab Rangoon kouign-amann, featuring a surimi-and-cream-cheese center from Rose Ave Bakery in Washington D.C.