new orleans stuffed crab egg roll
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.
Ingredients
- 1 pound crabmeat, fresh, white
- 1 stick butter
- 1 medium red bell pepper, finely chopped
- 4 stalks celery, finely chopped
- 1 large onion, chopped
- 1 large egg
- 2 cloves garlic, finely chopped
- 1/2 cup parsley, finely chopped
- 1/2 teaspoon cayenne pepper
- 1/2 cup milk
- 1/2 - 1 cups bread crumbs
- 1/2 teaspoon Worcestershire sauce
- - salt and pepper to taste
- 1 package wonton or egg roll wrappers
- - vegetable oil for frying
How To Make new orleans stuffed crab egg roll
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Step 1Melt butter in a skillet and sauté onions, celery, bell pepper, and garlic. Sprinkle with salt to season. -
Step 2Add crabmeat, Worcestershire sauce, cayenne, and salt. Cover over low heat for 10 minutes.
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Step 3Stir in fresh parsley.
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Step 4Remove the crab mixture from the skillet and pour into a large mixing bowl. Add egg and milk.
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Step 5Add 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.
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Step 6Following the instructions on the wrapper package, place tablespoons (from your utensil drawer) of the mixture on the wrapper (use less filling for wonton wrapper).
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Step 7Fold up the wrapper to make an egg roll as shown on the package directions.
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Step 8Heat 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.
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Step 9Once they get golden brown, remove them from the oil and drain them on paper towels.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
