Some decades back in Oz, there was a drink which aped alcohol and the slogan was: “The drink you have when you’re not drinking,” or similar. Firm was Clayton’s and for a while, anything ersatz was a Clayton’s [fill in your own].
Interesting then about this dish Crab Rangoon:
Does it sound vaguely Raffles to you, gin sling and all that? Raffia chairs in large rooms with ceiling fans? No? Never mind.
OF ALL THE WONDERS OF the modern American Chinese menu, crab rangoon is one of the strangest. It consists of cream cheese, sometimes sweetened, plus, usually, very small bits of imitation crab, stuffed into a wonton wrapper and deep-fried, served with a syrupy, neon sweet-and-sour dipping sauce. It is, essentially, deep-fried cheesecake with fake crab in it—as sweet as any dessert, but served as an appetizer. It has a Burmese name, is served in a theoretically Chinese restaurant, and its main component was invented in New York in the late 19th century.
Nice little read.