A delicious appetizer made with cheese, fresh crab meat and egg, the crab rangoon egg roll recipe is perfect for parties, game day, or holiday treats.
Crab Rangoon egg rolls is one of my favorite recipes. They are easy to fry or bake, depending on how you love it. Kids love this recipe so much because it tastes just like unicorns. Trust me, adults love it too and I really can’t just think of how you could go wrong with this recipe
Fresh crab meat, cream cheese, and a precise balance of spices fill Crab Rangoon Egg Rolls. They’re fried to golden-brown perfection and serve as the perfect party appetizer. Making all types of delicious fried delicacies is a breeze thanks to pre-made egg roll skins. There’s no limit to what you can do with these beauties once you get the knack of rolling them. Crab, cream cheese, green onions, and the ideal balance of spices are filled into Crab Rangoon Egg Rolls, which are reminiscent of famous crab rangoons.
Time to get ready: 16 minutes
Yield: 8 servings.
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
How to prepare
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.
You can use other types of crab to prepare this recipe. You can use snow crab, Dungeness crab, blue crab and stone crab.