The 7 Best Places for Crab Rangoons in Washington

Eater: Ramen is the star of the show, but don't skimp on the starters like the deviled egg topped with salmon roe, cast iron smoky mussels with seaweed butter, crab rangoon, and Mapo Tofu Poutine. Read more.

Jose Vides: Good, hearty ramen! Gotta have their steamed mussels and their crab rangoon. I ordered their Shoyu ramen.

Justin Henderson: Got the Shoyu on my first visit and it was excellent. Great Broth and noodles which seem basic but really make or break my Ramen experience. Take out was quick and very convenient as well!

Neri A: I really enjoyed the wasabi and blue cheese rangoons.

Patricio Padua: So far, everything!

LyLy South: Crab Rangoon was stale and little cream cheese and crab meat

Mike Lock: If you're looking for spicy check out the Ma La menu. The Ma Po Tofu is one of the best I've had in DC

Doug Joubert: The Ma La dishes are mouth numbingly delicious!

Alex Priest: Great cocktails, outstanding oysters, and fantastic service. And get the lobster rangoon!

Leandro Lagera: One of my first great dining experiences in DC. Love the oyster Po'Boy and the bloodies...

Washingtonian Magazine: Dishes are upscale enough to be worthy of leaving home for but not so much that they become precious. What to get: Oysters on the half shell; seafood-studded salsa; grilled bacon-wrapped oysters.

Lucia Theresa: The duck roll and chicken puff were great. The panang curry was a great balance of sweet and hot and the pad see-ew was tasty.

Katie Runyan: Great spot to grab Thai food. Had the KaPow beef and one of the curries (with veggies). Both were excellent! Papya salad also delicious, and quite spicy--which is how you know it's legit.

Katie Runyan: Great little spot to grab some Thai. Had the KaPow beef and one of the curries (with veggies). Both were excellent! Papya salad also delicious, and quite spicy--which is how you know it's legit.

Mike Chau: Try the Shanghai Noodles - Curry, chili, braised oxtail. A LOT of oxtail. And so good.

Wolfgang Puck: We want you to enjoy your dining experience inside the Newseum Interactive Museum. Our Asian influenced menu results in a synthesis of Western proteins and portion sizes with Pacific Rim accents.

Washington Post: During dim-sum service, grab the duck bao buns. Slivers of moist duck are tucked into doughy Chinese steamed buns and paired with crunchy cucumbers. The duck takes 3 days to make and it shows. Read more.

Chad Horrell: The beef Hunan stir fry is awesome!!!

NOM NOM Boris: You must try Dragon & Phonix dish with amazing chicken and shrimp! More tips & pics @ nomnomboris.com

Richard Lares: Everything excellent