New Orleans Stuffed Crab Eggroll

Stacey Lawson


I love this time of year for the crabs. As a kid my mom would always make stuffed crabs, well crabmeat stuffing 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 eggroll wrapper. Its delicious.

★★★★★ 1 vote
15 Min
10 Min
Deep Fry


1 lb
crabmeat, fresh, white
1 stick
red bell pepper, finely chopped
4 stalk(s)
celery, finely chopped
1 large
onion, chopped
2 clove
garlic, finely chopped
1/2 c
parsley, finely chopped
1/2 tsp
cayenne pepper
1/2 c
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


  • 1Melt butter in a skillet and sauté onions, celery, bell pepper, and garlic. Sprinkle with salt to season.
  • 2Add crabmeat, Worcestershire sauce, cayenne, and salt. Cover over low heat for 10 minutes
  • 3Remove crab mixture from skillet and add to a large mixing bowl.
  • 4Add 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.
  • 5Following the instructions on wonton wrapper package, place a tablespoon (from your utensil drawer) of mixture on wonton wrapper. Fold up wrapper to make eggroll as shown on package directions.
  • 6Heat oil in a heavy pot, enough oil to submerge eggrolls. Place about 6 eggrolls in the oil. They will cook quickly, so keep an eye. Once they get golden brown, remove from oil and drain on paper towels.

Printable Recipe Card

About New Orleans Stuffed Crab Eggroll

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tag: Quick & Easy
Hashtags: #crab, #eggroll