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new orleans stuffed crab egg roll

★★★★★ 2
a recipe by
Stacey Lawson
New Orleans, LA

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-shaped 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's delicious.

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 6-8
prep time 15 Min
cook time 10 Min
method Deep Fry

Ingredients For new orleans stuffed crab egg roll

  • 1 lb
    crabmeat, fresh, white
  • 1 stick
  • 1 md
    red bell pepper, finely chopped
  • 4 stalk
    celery, finely chopped
  • 1 lg
    onion, chopped
  • 1 lg
  • 2 clove
    garlic, finely chopped
  • 1/2 c
    parsley, finely chopped
  • 1/2 tsp
    cayenne pepper
  • 1/2 c
  • 1/2 - 1 c
    bread crumbs
  • 1/2 tsp
    Worcestershire sauce
  • salt and pepper to taste
  • 1 pkg
    wonton or egg roll wrappers
  • vegetable oil for frying

How To Make new orleans stuffed crab egg roll

  • Sauteeing onions, celery, bell pepper, and garlic in butter.
    Melt butter in a skillet and sauté onions, celery, bell pepper, and garlic. Sprinkle with salt to season.
  • Crabmeat, Worcestershire sauce, and seasoning added.
    Add crabmeat, Worcestershire sauce, cayenne, and salt. Cover over low heat for 10 minutes.
  • Stirring in parsley.
    Stir in fresh parsley.
  • Egg and milk added to crab mixture.
    Remove the crab mixture from the skillet and pour into a large mixing bowl. Add egg and milk.
  • Stirring in bread crumbs.
    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.
  • Filling placed in a wrapper.
    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).
  • Folding the egg rolls.
    Fold up the wrapper to make an egg roll as shown on the package directions.
  • Frying the egg rolls.
    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.
  • Fried egg rolls on a cooling rack.
    Once they get golden brown, remove them from the oil and drain them on paper towels.