New Orleans Stuffed Crab Eggroll
By
Stacey Lawson
@slawson
1
Ingredients
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1 lbcrabmeat, fresh, white
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1 stickbutter
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1red bell pepper, finely chopped
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4 stalk(s)celery, finely chopped
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1 largeonion, chopped
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1egg
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2 clovegarlic, finely chopped
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1/2 cparsley, finely chopped
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1/2 tspcayenne pepper
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1/2 cmilk
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1 cbread crumbs
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1/2 tspworcestershire sauce
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·salt and pepper to taste
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1 pkgwonton wrappers
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·vegetable oil for frying
How to Make New Orleans Stuffed Crab Eggroll
- Melt butter in a skillet and sauté 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
- Remove crab mixture from skillet and add to a large mixing bowl.
- 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.
- Following 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.
- Heat 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.