Crab Egg Rolls Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRAB CAKE EGG ROLLS



Crab Cake Egg Rolls image

Creamy jumbo lump crab meat and cheese stuffed in a crunchy egg roll wrapper, gently fried and topped with spicy Old Bay aioli.

Provided by Jessica Formicola

Categories     Appetizer     Snack

Time 2h35m

Number Of Ingredients 16

3 ounces cream cheese (, softened)
2 tablespoons mayonnaise
2 tablespoons sour cream
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasonings
1/4 teaspoon ground white pepper
1 cup cheddar cheese (, shredded)
1 pound lump blue crab meat
16 large egg roll wrappers
1 egg
Vegetable oil
Scallions
1 cup mayonnaise
1 tablespoon Sriracha
1/2 teaspoon Old Bay seasoning
1/4 teaspoon coarse Kosher salt

Steps:

  • In a large mixing bowl, beat cream cheese well. Add mayonnaise and sour cream, blending well.
  • Add Worcestershire sauce, Old Bay and white pepper, blend again.
  • Add shredded cheese and crab meat, fold in by hand using a spatula. Set aside.
  • Set up a workstation with egg roll wrappers, keeping unused wrappers covered with a damp paper towel or tea towel. Beat egg with 1 tablespoon water.
  • Arrange egg roll wrapper like a diamond. Baste edges with egg wash. Place approximately 1/2 cup of crab mixture in the center.
  • Roll up the bottom, fold in sides, then continue to roll.
  • Freeze crab cake egg rolls for a minimum of 2 hours, but as long as 3 months. Seperate in freezer safe container using parchment or wax paper to prevent sticking.
  • Heat 3-4 inches of vegetable oil to 300 degrees in a deep fryer or heavy bottom sauce pan. Add 2-3 eggs rolls at a time depending on the size of your pot.
  • Fry for 2 minutes on each side, or until lightly browned.
  • Remove to a wire rack positioned over paper towels to drain.
  • In a small bowl, whisk together mayonnaise, Sriracha, Old Bay Seasoning and coarse Kosher salt.
  • Cover and refrigerate until ready to serve.
  • Garnish egg rolls with sliced scallions and Sriracha aioli.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings.

Nutrition Facts : Calories 383 kcal, Carbohydrate 8 g, Protein 9 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 44 mg, Sodium 539 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CRAB EGG ROLLS



Crab Egg Rolls image

Make and share this Crab Egg Rolls recipe from Food.com.

Provided by Diana Adcock

Categories     Crab

Time 40m

Yield 8 egg rolls, 4 serving(s)

Number Of Ingredients 14

1 clove garlic, minced
1 tablespoon vegetable oil
1 cup bok choy or 1 cup suey choy, shredded
1/2 cup snow pea pods, chopped
1/4 cup chopped water chestnut
1/2 cup bean sprouts
1/4 cup chopped green onion
1 1/2 cups flaked crabmeat or 1 1/2 cups imitation crabmeat
1 egg, beaten well
2 tablespoons dark soy sauce
1/2 teaspoon black pepper
1/2 cup red pepper flakes
8 egg roll wraps
2 cups vegetable oil (for frying)

Steps:

  • In a large skilled over medium high heat saute the minced garlic in the 1 T.
  • oil.
  • Quickly stir in the cabbage, pea pods, water chestnuts, and onions.
  • Stir fry for 4 minutes.
  • Stir in the crab, egg, soy sauce, and pepper.
  • Stir well.
  • Add the pepper flakes if using.
  • Remove from heat and let stand for 10 minutes-you want to be able to handle it without burning your fingers.
  • Heat oil in a heavy skillet over medium high heat.
  • Lay out the wrappers and divide mixture evenly.
  • Wrap envelope style.
  • Example: You want the 4 points of the wrapper up, down, right and left.
  • At the lower point place mixture and form into a mini log.
  • fold the bottom up and over log.
  • Fold in sides.
  • Moisten top with water and begin to roll egg roll from bottom until totally wrapped.
  • When oil is hot fry 4 at a time, rolling and cooking until evenly golden brown.
  • Repeat.
  • Serve with stir fried veggies and dipping sauce.

CRAB CAKE EGG ROLLS



Crab Cake Egg Rolls image

Provided by Food Network

Time 1h50m

Yield 8 to 10 egg rolls

Number Of Ingredients 41

12 large eggs
One 30-ounce jar mayonnaise, such as Hellman's
2 ounces dry mustard
2 ounces mustard
2 ounces seafood seasoning
1 ounce Worcestershire sauce
1 loaf white bread, crust removed, finely chopped
8 pounds jumbo or colossal lump crabmeat
8 ounces (2 sticks) unsalted butter, melted
3 pounds cream cheese
1/2 cup shredded Cheddar-jack blend cheese
3 ounces mustard
2 ounces parsley
2 ounces soy sauce
2 ounces red wine vinegar
1 ounce seafood seasoning, such as Old Bay
1 teaspoon cayenne pepper
1 red pepper, diced
1/2 red onion, diced
1 cup shredded cabbage
1 cup shredded red cabbage
1 cup tri-colored bell peppers, diced fine
1/2 cup shredded carrots
1/2 cup Japanese mayonnaise
2 to 3 ounces rice wine vinegar
1 to 2 ounces mirin
1 teaspoon salt
1/2 cup mango puree
2 ounces mirin
2 ounces oyster sauce
2 ounces soy sauce
1 ounce ginger puree
1 ounce rice wine vinegar
1 teaspoon garlic powder
1 cup Japanese mayonnaise
2 to 3 ounces sriracha
1 teaspoon seafood seasoning, such as Old Bay
Oil, for frying
8 to 10 egg roll wrappers
1 egg yolk
1 green onion, sliced

Steps:

  • For the crab cakes: Combine the eggs, mayonnaise, dry mustard, mustard, seafood seasoning and Worcestershire in a large bowl and whisk together. Add the breadcrumbs and mix to make a creamy consistency. Place the crabmeat in a separate large bowl. Very gently fold the wet mixture into the crabmeat, being careful not to break up any of the big lumps, until the mixture just holds together.
  • Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
  • Form the crab mixture into 8-ounce cakes. Lay on the prepared baking sheets, then sprinkle with a little melted butter and cook until golden brown, 15 to 20 minutes.
  • For the cream cheese filling: Combine the cream cheese, Cheddar-jack, mustard, parsley, soy sauce, red wine vinegar, seafood seasoning, cayenne, red pepper and onion in a bowl.
  • For the slaw: Combine the cabbages, peppers, carrots, mayonnaise, rice wine vinegar, mirin and salt in a bowl.
  • For the mango ponzu: Whisk together the mango puree, mirin, oyster sauce, soy sauce, ginger puree, rice wine vinegar and garlic powder in a bowl.
  • For the spicy mayo: Whisk together the mayonnaise, sriracha and seafood seasoning in a bowl.
  • To finish: Preheat oil in a deep-fryer to 325 degrees F. Preheat the oven or broiler to 450 degrees F.
  • Place 1 tablespoon cream cheese mixture and half of a crab cake in an egg roll wrapper. Roll it and cover the edges with the egg yolk. Repeat with remaining filling and wrappers.
  • Fry in batches until golden brown. Cut on a bias and place in the oven/broiler for 3 to 4 minutes.
  • Place some slaw in the middle of a plate, then place 4 pieces of egg roll on the plate and drizzle with both sauces. Garnish with green onion. Repeat to make 3 to 4 more plates.

NEW ORLEANS STUFFED CRAB EGGROLL



New Orleans Stuffed Crab Eggroll image

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...

Provided by Stacey Lawson

Categories     Seafood Appetizers

Time 25m

Number Of Ingredients 15

1 lb crabmeat, fresh, white
1 stick butter
1 red bell pepper, finely chopped
4 stalk(s) celery, finely chopped
1 large onion, chopped
1 egg
2 clove garlic, finely chopped
1/2 c parsley, finely chopped
1/2 tsp cayenne pepper
1/2 c milk
1 c bread crumbs
1/2 tsp worcestershire sauce
salt and pepper to taste
1 pkg wonton wrappers
vegetable oil for frying

Steps:

  • 1. Melt butter in a skillet and sauté onions, celery, bell pepper, and garlic. Sprinkle with salt to season.
  • 2. Add crabmeat, Worcestershire sauce, cayenne, and salt. Cover over low heat for 10 minutes
  • 3. Remove crab mixture from skillet and add to a large mixing bowl.
  • 4. 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.
  • 5. 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.
  • 6. 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.

CRAB RANGOON EGG ROLLS RECIPE BY TASTY



Crab Rangoon Egg Rolls Recipe by Tasty image

Can't get enough crab rangoon wontons from your favorite take-out spot? Try these crab rangoon egg rolls filled with even more ooey-gooey cream cheese and crab filling, wrapped in a perfectly crispy wonton casing.

Provided by Aleya Zenieris

Categories     Appetizers

Time 35m

Yield 8 servings

Number Of Ingredients 10

6 oz cream cheese, room temperature
1 ½ teaspoons sugar
2 teaspoons light soy sauce
1 pinch kosher salt, plus more for sprinkling
8 oz fresh lump crab meat, shredded
⅓ cup scallions, thinly sliced
12 square wonton wrappers
1 large egg, beaten
peanut oil, for frying
sweet and sour sauce, for serving

Steps:

  • In a large bowl, mix together the cream cheese, a pinch of salt, soy sauce, and sugar until well combined. Gently fold in the crab meat and scallions until evenly incorporated.
  • Place a wonton wrapper on a clean surface in a diamond orientation. Brush the edges of the wrapper with the beaten egg. Scoop 3 tablespoons of the crab filling onto the center of the wrapper and flatten slightly with a spoon. Fold the sides of the wrapper inwards to cover the filling, then roll the wonton up, starting from the bottom and working upward to seal. Repeat with the remaining wrappers and filling.
  • Fill a large pot halfway with peanut oil. Heat over medium-high heat until the temperature reaches 375˚F (190˚C). Set a wire rack over a baking sheet.
  • Working 3-4 at a time, fry the egg rolls in the hot oil until the wrappers are puffed and golden, about 2 minutes, flipping halfway to ensure even color. Transfer to the wire rack and sprinkle with salt.
  • Serve the egg rolls with your favorite dipping sauce, such as sweet and sour sauce.
  • Enjoy!

CRAB-FILLED EGG ROLLS WITH GINGER-LIME DIPPING SAUCE



Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce image

Assemble these days ahead. Final frying takes just 2 minutes, producing a crisp hors d'oeuvre.

Provided by USA WEEKEND columnist Jean Carper

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Yield 45

Number Of Ingredients 10

15 egg roll wrappers
1 pound pasteurized lump crabmeat
1 quart vegetable oil
2 tablespoons lime juice
1 tablespoon white sugar
2 tablespoons Asian fish sauce
1 tablespoon water
½ teaspoon ground ginger
½ teaspoon hot red pepper flakes
¼ cup chopped fresh cilantro, for garnish

Steps:

  • Place an egg-roll wrapper on a work surface. Center 3 Tbs. crabmeat on the wrapper, forming it into a log. Fold the corner closest to you tightly over the filling, then overlap right and left corners. Then, as if forming a cigarette, roll wrapper tightly, moistening the end with wet fingertips. Press to seal. Repeat with remaining wrappers and crab.
  • Heat oil in a Dutch oven to 300 degrees. Cook rolls, 5 at a time, turning once, until blond, about 2 minutes. Drain, cool and refrigerate in a zipper-lock bag. (Can be prepared to this point up to 3 days ahead.) Reserve oil.
  • Several hours before serving, mix dipping sauce ingredients together. Heat oven to 200 degrees. Reheat oil to 375 degrees in Dutch oven. Cook rolls again, 5 at a time, turning once, until crisp and golden brown, about 2 minutes. Drain on a rack set over a lipped cookie sheet and place in warm oven; can be held up to 20 minutes.
  • Cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.

Nutrition Facts : Calories 36.7 calories, Carbohydrate 1.9 g, Cholesterol 9.2 mg, Fat 2.1 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 0.3 g, Sodium 97.6 mg, Sugar 0.3 g

More about "crab egg rolls recipes"

CRAB RANGOON EGG ROLLS - SMALL TOWN WOMAN

From smalltownwoman.com
5/5 (19)
Calories 67 per serving
Category Appetizer


CRAB RANGOON EGG ROLLS - THAT OVEN FEELIN
Oct 15, 2023 Ingredients Notes for Crab Rangoon Egg Rolls:. Firstly, when sourcing your cream cheese, go for a full-fat version; it’ll give the filling that rich, indulgent taste.. For the …
From thatovenfeelin.com


CRAB RANGOON EGG ROLLS - THE COZY PLUM
Feb 5, 2024 Easy crab rangoon egg rolls have both real and imitation crab meat in the filling, wrapped in egg rolls wrappers, cooked, and dipped in sweet chili sauce. ... The Cozy Plum » Recipes » Appetizers Crab Rangoon Egg Rolls. …
From thecozyplum.com


CRAB CAKE EGG ROLLS RECIPE WITH INGREDIENTS - EASTERN …
2. Add ½ cup of crab mixture to each egg roll wrapper. 3. Sprinkle in a few pinches of shredded cheddar on top of the crab mixture. You may skip the cheese if desired. 4. Brush the edges of the egg roll wrapper with the egg wash.
From easternshorerecipes.com


EASY CRAB BITES - ALDENTEDIVA.COM
1 day ago Other Easy Crab Recipes . ... First, in a large bowl, add the crab meat, beaten eggs, minced celery, minced onion, crushed Ritz crackers, Old Bay, mayonnaise, sriracha and Dijon …
From aldentediva.com


SEAFOOD EGG ROLLS - THE SIX FIGURE DISH
Feb 9, 2021 Begin preparing your egg roll wraps. Use a silicone brush to brush the edges of the egg roll wraps with the beaten egg. Add 2 tbsp of the seafood and veggie mixture to each egg roll wrap. Close the egg roll wraps according …
From thesixfiguredish.com


CRISPY CRAB STUFFED EGG ROLLS WITH SPICY MAYO DIPPING SAUCE
1 day ago Ingredients for Crab Egg Rolls: 1 cup crab meat (fresh or canned, drained) 1/2 cup cream cheese, softened. 1/4 cup shredded mozzarella or Monterey Jack cheese. 1 green …
From fullrecipy.com


CRAB CAKE EGG ROLLS - RECIPESTASTEFUL
Mar 8, 2024 Reheating: Reheat refrigerated or frozen egg rolls in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy. Alternatively, you can reheat them in an air fryer for a few minutes until crispy. …
From recipestasteful.com


BEST CRAB CAKE EGG ROLLS RECIPE - HOW TO MAKE CRAB …
Sep 26, 2023 Crab Cake Egg Rolls. Step 1 In a medium bowl, stir mayonnaise, mustard, chili-garlic sauce, and Old Bay until smooth. In a small bowl, toss crab meat, scallion, and panko until combined. Add crab ...
From delish.com


CRAB CAKE EGG ROLLS - COOKS WITH SOUL
Aug 25, 2022 SEAFOOD VARIETY – Using crab, shrimp, and crawfish in these egg rolls provides a diverse and flavorful seafood experience. Each ingredient brings a unique taste and texture, creating a rich and satisfying flavor profile. …
From cookswithsoul.com


CRAB CAKE EGG ROLLS RECIPE - TODAY
Oct 26, 2021 Turn crab cakes into a portable snack: crispy, flavorful egg rolls packed with tender lump crab meat and a spicy sauce. IE 11 is not supported. For an optimal experience visit our site on another ...
From today.com


CRAB RANGOON EGG ROLLS - KENNA'S COOKS
May 21, 2024 Ingredients for crab rangoon egg rolls. 15 egg rolls wrappers; 1 cup chopped imitation crab; 1 and a 1/2 blocks of softened cream cheese (375g) 2 sliced green onions
From kennascooks.com


CRAB CAKE EGG ROLLS - SWEET PEA'S KITCHEN
Dec 16, 2022 This recipe for Crab Cake Egg Rolls is the perfect way to indulge in a delicious seafood snack. The egg rolls are packed with a flavorful crab cake filling that is sure to tantalize your taste buds. The crab cakes are mixed with …
From sweetpeaskitchen.com


CRAB RANGOON EGG ROLLS - KITCHEN FUN WITH MY 3 SONS
Jul 25, 2020 How to Serve Crab Egg Rolls. Here are some great dipping sauce ideas for the Crab Rangoon Egg Rolls: Duck sauce – this is the light orange sauce that is often served with crab rangoon in restaurants.; Sweet and sour …
From kitchenfunwithmy3sons.com


EASY CRAB RANGOON EGG ROLLS (AIR FRYER OPTION) - BUTTER & THYME
Feb 18, 2023 Form the egg rolls: working one at a time, add 2-3 tablespoons of crab filling in the center of each egg roll wrapper and brush the edges lightly with egg wash or water. Roll the …
From butterandthyme.com


AIR FRYER CRAB RANGOON EGG ROLL: A FUSION OF TWO IRRESISTIBLE
Consider experimenting with alternative fillings to add a twist to the Air Fryer Crab Rangoon Egg Rolls recipe. Swap the crab meat with shredded chicken, diced shrimp, or even tofu for a ...
From msn.com


70 EASY SUPER BOWL RECIPES - RECIPES FROM A PANTRY
18 hours ago Get ready for game day with 70 Super Bowl recipes that will wow your guests. These dishes are perfect for any Super Bowl party celebrations. ... Ham Roll Ups will be your …
From recipesfromapantry.com


CRAB CAKE EGG ROLLS RECIPE - MASTERS OF KITCHEN
Mar 26, 2024 Creative Variations. The beauty of Crab Cake Egg Rolls lies in their versatility. Here are some ideas to customize the recipe: Spicy Version: Add diced jalapeños or a teaspoon of chili flakes to the filling for a spicy kick.; …
From mastersofkitchen.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #main-dish     #side-dishes     #seafood     #vegetables     #asian     #dinner-party     #crab     #stove-top     #dietary     #spicy     #shellfish     #taste-mood     #savory     #equipment

Related Search