I don’t know about (or particularly care about) the history or authenticity of Crab Rangoon, but home-made crab rangoon is certainly delicious, in my opinion.
My wife makes them frequently.
There are many recipes on the internet (Google it).
My wife uses Neufchatel cream cheese and fresh Maryland crab meat when she makes them. She deep-fries the rangoon in peanut oil in our DeLonghi deep-fryer.
I can eat a half-dozen in a sitting as a side to a Chinese/American dinner . . . in which I usually prepare the main course(s).
Crab rangoons are also delicious as a midnight snack, and EVEN for breakfast with the appropriate Asian-style omelet.[:D]
I can’t comment on the supermarket frozen varieties. We never buy that stuff! [xx(]