Yield: 8 servings.
INGREDIENTS :
- 2 (8 ounce) boxes of softened cream cheese
- 1 –2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 green onions chopped
- ½ lb fresh white cooked crab meat flaked or diced
- 8–10 egg roll wrappers
- Vegetable oil for frying
DIRECTIONS :
- Pulse cream cheese, Worcestershire sauce, garlic powder, onion powder and green onions in a food processor and mix several times until it is well combined, then stir in crab meat.
- Place about three rounded tablespoons of the mixture in the center of each egg roll wrapper making a short horizontal lump, fold, tuck in and roll the wrapper tightly. Then use a small amount of water to seal the tip of the wrapper.
- Heat a saucepan to 375 degrees Fahrenheit and fry for about a minute or two, putting 2-3 at a time until it is slightly brown.
- Place on paper towels to drain and serve warm.
CRAB RANGOON EGG ROLLS
Yield:
8
Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
5 minutes
Ingredients
- 2 (8 ounce) boxes of softened cream cheese
- 1 –2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 green onions chopped
- ½ lb fresh white cooked crab meat flaked or diced
- 8–10 egg roll wrappers
- Vegetable oil for frying
Instructions
- Pulse cream cheese, Worcestershire sauce, garlic powder, onion powder and green onions in a food processor and mix several times until it is well combined, then stir in crab meat.
- Place about three rounded tablespoons of the mixture in the center of each egg roll wrapper making a short horizontal lump, fold, tuck in and roll the wrapper tightly. Then use a small amount of water to seal the tip of the wrapper.
- Heat a saucepan to 375 degrees Fahrenheit and fry for about a minute or two, putting 2-3 at a time until it is slightly brown.
- Place on paper towels to drain and serve warm.
