CRAB CAKE EGG ROLLS
Provided by Food Network
Time 1h50m
Yield 8 to 10 egg rolls
Number Of Ingredients 41
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.
CRAB RANGOON EGG ROLLS
Crab Rangoon Egg Rolls are stuffed with crab, cream cheese, green onions and the perfect blend of spices mimicking the classic crab rangoons with an extra large helping of the best part. I heat the oil in a heavy stock pot on the stove using a thermometer but a deep fryer would come in handy if you are preparing these for a...
Provided by Beth Pierce
Categories Seafood Appetizers
Time 16m
Number Of Ingredients 8
Steps:
- 1. In food processor pulse cream cheese Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed. Stir in crab meat.
- 2. Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper making a short horizontal lump . Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don't know how to roll an egg roll it usually shows on the package with pictures).
- 3. Heat oil in heavy stockpot or saucepan to 375 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.
CRISPY CRAB ROLLS
The secret to these crunchy crab rolls? The dumpling wrapper is made of flattened white bread. Chef Andrew Zimmern calls this "Southern country club meets Southeast Asia." The result: a light and crispy exterior with snowy white crabmeat inside.
Provided by Andrew Zimmern
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Crab filling: In medium bowl, combine the crab meat, white pepper, nutmeg, cayenne pepper, mayonnaise, egg yolk (reserving egg white), and lemon zest. Thinly slice the green part of the scallions (reserving the white part) on an angle, and add to the bowl. Stir the ingredients gently to combine, keeping the crab meat chunks as intact as possible.
- Dipping sauce: In a small bowl, blend the chile sauce, lime juice, sesame seeds, and a pinch of salt.
- In a large, deep skillet, heat oil to 375 F. In a large bowl, whisk together cornstarch, water, and 3 egg whites (reserving 2 egg yolks) to make a slurry. In another large bowl, combine the flour with a pinch of salt. Use a rolling pin to flatten each slice of bread. Arrange the bread with the short sides facing you. Spread a heaping tablespoon of crab mixture across the middle of each slice, leaving a ½-inch border at both sides. Use your finger to spread some of the reserved egg yolk along the top and bottom of the flattened bread. Roll and tuck the bread around the crab; press to seal the rolls. Let the rolls rest seam-side down for 5 minutes.
- Whisk the egg white mixture again to recombine any cornstarch that may have settled to the bottom. Dip each crab roll into the mixture, then dredge in the flour. Carefully transfer the rolls to the oil and fry in batches without crowding, turning occasionally, until golden brown, about 8 minutes per batch. Transfer the crab rolls to a plate lined with paper towels to drain. Finely slice the white part of a scallion and garnish the chili sauce. Slice the crab rolls in half and serve with the chile sauce.
NEW ORLEANS STUFFED CRAB EGGROLL
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
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 EGG ROLLS
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
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-FILLED EGG ROLLS WITH GINGER-LIME DIPPING SAUCE
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
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
CRAB RANGOON EGG ROLLS RECIPE BY TASTY
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
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!
EASY KRAB EGG ROLLS (BAKED LOW-FAT)
Once you make egg rolls the first time, you will realize that they are really easy. This is my take using imitation krab meat instead of shrimp or other meat.
Provided by MsSally
Categories Lunch/Snacks
Time 50m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except egg roll wrappers.
- Place wrappers in a wet paper towel. Keep them covered as you work with them.
- Spray a 15 x 10 jelly roll pan with cooking spray.
- Place a wrapper on work surface laying in a diamond shape. Place about 2 T of mixture in center of wrapper. Fold top point to middle, then fold side points in . Roll from top to bottom, place seam side down on prepared pan.
- Continue in this manner till you run out of filling or wrappers.
- Spray tops with cooking spray. Bake at 350 for 20 to 25 minutes or till golden brown.
Nutrition Facts : Calories 114.2, Fat 1.3, SaturatedFat 0.2, Cholesterol 5.1, Sodium 379, Carbohydrate 20.4, Fiber 0.7, Sugar 0.2, Protein 4.8
More about "crab egg rolls recipes"
CRAB CAKE EGG ROLLS - CRUNCHY & CREAMY LUMP CRAB EGG …
From savoryexperiments.com
Ratings 41Calories 383 per servingCategory Appetizer, Snack
- In a large mixing bowl, beat cream cheese well. Add mayonnaise and sour cream, blending well.
- 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.
- In a small bowl, whisk together mayonnaise, Sriracha, Old Bay Seasoning and coarse Kosher salt.
CRAB EGG ROLLS RECIPE | CDKITCHEN.COM
From cdkitchen.com
AIR FRYER CRAB RANGOON EGG ROLLS - FORK TO SPOON
From forktospoon.com
CRAB RANGOON EGG ROLLS - SMALL TOWN WOMAN
CRAB CAKE EGG ROLLS RECIPE - TODAY
From today.com
4.2/5 (69)Category Hors D'oeuvresAuthor Alex PerezTotal Time 20 mins
CRAB CAKE EGG ROLLS WITH CRAWFISH AND SHRIMP - COOKS WITH SOUL
From cookswithsoul.com
EASY CRAB RANGOON EGG ROLLS (AIR FRYER OPTION) - BUTTER & THYME
From butterandthyme.com
CRAB RANGOON EGG ROLLS · PINT-SIZED TREASURES
From pintsizedtreasures.com
CRAB CAKE BENEDICT - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
AIR FRIED CRAB CAKE EGG ROLLS W/ OLD BAY AIOLI - GRILLING 24X7
From grilling24x7.com
CRAB RANGOON EGG ROLLS - MARIA'S MIXING BOWL
From mariasmixingbowl.com
CRAB CAKE EGG ROLLS RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
EGGROLLS WITH CRAB MEAT RECIPE | CRAB PLACE
From crabplace.com
KANI SALAD (JAPANESE IMITATION CRAB SALAD) RECIPE - SERIOUS EATS
From seriouseats.com
FRESH FROM FLORIDA RECIPE: MAKE A DELICIOUS DISH OF FLORIDA BLUE …
From spacecoastdaily.com
CRAB RANGOON EGG ROLLS - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
CRAB RANGOON EGG ROLLS · PINT-SIZED TREASURES - PINTEREST
From pinterest.com
CRAB RANGOON EGG ROLLS - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
21 AIR FRYER RECIPES YOU'LL MAKE OVER AND OVER - SIMPLY RECIPES
From simplyrecipes.com
THE BEST CRAB CAKE EGG ROLLS RECIPE | HOW TO MAKE EGG ROLLS | EGG …
From youtube.com
#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
You'll also love