These easy-to-whip-up delicacies are the ultimate appetizer. Perfect for holiday parties, game day,s and shindigs with an extra large helping of the best part of the crab rangoon!
- Prep Time: 10
- Cook Time: 6
- Total Time: 16 minutes
- Yield: 8
- Category: appetizer
- Method: deep ry
- Cuisine: American
INGREDIENTS
- 2 (8 ounce) boxes cream cheese softened
- 1 –2 tablespoons Worcestershire sauce (see notes)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 green onions chopped
- 1/2 lb fresh white cooked crabmeat flaked or diced
- 8–10 egg roll wrappers
- Vegetable oil for frying
INSTRUCTIONS
- In a food processor, pulse cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions several times until mixed. Stir in crab meat.
- 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).
- Heat oil in a 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.