I've tried many a crab rangoon and basically what's not to like about fried dough with cheese filling. But aside form the somewhat savory taste of the filling and the occasional red speck in the pure white filling, is there really any crab in the crab rangoon?
I've checked recipes online that have 8 ounces of cream cheese mixed with 8 ounces of crab meat. I seriously doubt my local Chinese restaurants use that much crab, if any at all. I guess I think the red flecks are crab flavored seasoning or something. Maybe it's one of those Americanized Chinese food items like lobster sauce that is usually served with shrimp and has no lobster in it. Or maybe the filling is just pureed so smoothly that you don't detect the crab?