As a quick perusal of the Chowhound boards will reveal, Crab Rangoon in the MA area seems to be unique. I grew up in Boston and now live in New York City and the Crab Rangoon they serve here just isn't the same. Actually, the Crab Rangoon I have had in many other parts of the country (if they even have it) tastes distinctly different from what I can get at Dragon Chef in Brighton or Chow Chow City in Chinatown. Is it something in the water? Some special Bostonian technique? Please help me out! If anyone has a recipe for Crab Rangoons that can replicate what I ate growing up in Boston or can let me know of a place where I can get it, please reply!