Crab Rangoon Egg Rolls Recipes

CRAB CAKE EGG ROLLS

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

Steps:

• Beat Cream cheese, garlic, onion, Worcestershire sauce salt and lemon in bowl til thoroughly combined.
• Stir in crab to incorporate evenly.
• Place two tablespoons of crab mixture on each egg roll wrapper and roll up.
• You can fry the egg rols but I bake them on a sprayed cookie sheet.
• fry until golden brown 2-3 minutes each side or bake 350 degrees for 15-20 minutes.

CRAB RANGOON EGG ROLLS RECIPE BY TASTY

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 RANGOON EGG ROLLS

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.