In New York, Tatiana by Kwame Onwuachi turns crab Rangoon into a vessel for oxtail. The “crab pockets” at FieldTrip features blue crab and herbed Boursin cheese. The crab Rangoon kouign-amann, ...

so you grab one. and what you wanna do is um shake it so that the oil or the grease comes out of that you don’t want a greasy crab Rangoon. And then when you set it down, you just set it down ...

This easy-to-make version also saves 80 calories and 6.5g of fat per serving when compared to traditional fried Crab Rangoon.

One way to ensure the structural integrity of your squash blossoms is to pre-shape and refrigerate your crab rangoon filling ...