Crab Egg Roll

Updated: Aug 21


1 lb lump crabmeat, fresh! Do not use imitation crabmeat. 1 stick butter 1 red bell pepper, finely chopped 1 large onion, chopped 1 egg 2 clove garlic, finely chopped 1/2 cup parsley, finely chopped 1/2 tsp Creole Spice by Taylor Homemade 1/2 c milk 1 c bread crumbs 1/2 tsp worcestershire sauce 1 pkg wonton wrappers vegetable oil for frying


  1. Melt butter in a skillet and sauté onions, 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.

  5. Following the instructions on wonton wrapper package, fill your wonton wrapper with mixture. 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

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