New Orleans Stuffed Crab Eggroll

Ingredients For New Orleans Stuffed Crab Eggroll

• 1 lb

  crabmeat, fresh, white
• 1 stick

  butter
• 1

  red bell pepper, finely chopped
• 4 stalk

  celery, finely chopped
• 1 lg

  onion, chopped
• 1

  egg
• 2 clove

  garlic, finely chopped
• 1/2 c

  parsley, finely chopped
• 1/2 tsp

  cayenne pepper
• 1/2 c

  milk
• 1 c

  bread crumbs
• 1/2 tsp

  worcestershire sauce
• salt and pepper to taste
• 1 pkg

  wonton wrappers
• vegetable oil for frying

  How To Make New Orleans Stuffed Crab Eggroll

  • 1

    Melt butter in a skillet and sauté onions, celery, bell pepper, and garlic. Sprinkle with salt to season.

  • 2

    Add crabmeat, Worcestershire sauce, cayenne, and salt. Cover over low heat for 10 minutes

    • 3

      Remove crab mixture from skillet and add to a large mixing bowl.

    • 4

      Add egg, milk, and half cup of bread crumbs to crab mixture. Mix thoroughly. Add the some of the other half cup of bread crumbs if needed. I don’t like to much bread in mine, it overpowers the crab. However you do want the mixture to hold together, use your judgment.