New Orleans Stuffed Crab Egg Roll Recipe @pinch

A wonderful twist on an egg roll with a New Orleans flair. They start with the Holy Trinity of vegetables that are common in most Louisiana dishes (bell pepper, onion, celery), along with the Pope (garlic). This provides a robust flavor that's a delicious contrast to the sweet crab. Bread crumbs and egg bind the ingredients similar to dressing. Then, all of this is fried inside an egg roll wrapper. Stacey mentions using wonton wrappers, too, But those are tiny, and we opted for the larger egg roll wrappers. These crab egg rolls are a great appetizer or side dish. I love this time of year for the crabs. As a kid, my mom would always make stuffed crabs. Well, crabmeat stuffing was baked on individual aluminum crab haveshaped tins that we washed after each time we used them. Oh, the memories. How my tummy would get happy when my mom said to get out those individual crab tins. This is my play on my mom's recipe. I make the same stuffing mix and just put it in an egg roll wrapper. It is delicious.

new orleans stuffed crab egg roll
Prep time: Cook time:
Recipe Cuisine: Cajun/Creole Recipe Category: Seafood Appetizers Yield: 6 Servings
Ingredients :
  • 1 pound(s) crabmeat, fresh, white
  • 1 stick(s) butter
  • 1 medium red bell pepper, finely chopped
  • 4 stalk(s) celery, finely chopped
  • 1 large onion, chopped
  • 1 large egg
  • 2 clove(s) garlic, finely chopped
  • 1/2 cup(s) parsley, finely chopped
  • 1/2 teaspoon(s) cayenne pepper
  • 1/2 cup(s) milk
  • 1/2 - 1 cup(s) bread crumbs
  • 1/2 teaspoon(s) Worcestershire sauce
  • - salt and pepper to taste
  • 1 package(s) wonton or egg roll wrappers
  • - vegetable oil for frying
Intructions :
  • Melt butter in a skillet and saut onions, celery, bell pepper, and garlic. Sprinkle with salt to season
  • Add crabmeat, Worcestershire sauce, cayenne, and salt. Cover over low heat for 10 minutes
  • Stir in fresh parsley
  • Remove the crab mixture from the skillet and pour into a large mixing bowl. Add egg and milk
  • Add a half cup of bread crumbs to the crab mixture. Mix thoroughly. If needed, add some of the other 1/2 cup of bread crumbs. I don't like too much bread in mine, it overpowers the crab. However, you do want the mixture to hold together. Use your judgment
  • Following the instructions on the wrapper package, place tablespoons (from your utensil drawer) of the mixture on the wrapper (use less filling for wonton wrapper)
  • Fold up the wrapper to make an egg roll as shown on the package directions
  • Heat oil in a heavy pot, enough oil to submerge egg rolls. Place about 6 egg rolls in the oil. They will cook quickly, so keep an eye
  • Once they get golden brown, remove them from the oil and drain them on paper towels.

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Keyword : stuffed-crab-egg roll-Cajun/Creole

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