Crab Rangoon (Crab Puffs) With Sweet and Sour Sauce Recipe

Take your pick between real crab or surimi for this crispy, fried appetizer.

This, of course, raises the question: Do you even need to use crab in there? And what about real crab versus krab, a.k.a surimi the red-dyed sticks of ground and formed fish that resemble crab-flavored string cheese? I fried up a few batches, one made with real crab, one made with fake krab, and one with no crab at all to gauge the difference.

Certainly, no crab was not the way to go. I mean, they were tasty and all, but it turns out that crab, even artificial crab, adds an essential flavor to the crispy puffs. A little salty, and a little briny. As far as real vs. fake, it's a toss-up. The real crab had a much more distinctly "fishy" flavor which might turn some people off. The krab was a lot less assertive: One of my party guests is a hardcore no-fish eater, but even he didn't mind the flavor of the fake stuff.

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