CRAB RANGOON EGG ROLLS

Time to get ready: 16 minutes

Yield: 8 servings.

Ingredients

2 (8 ounce) boxes of softened cream cheese

1 –2 tablespoons Worcestershire sauce

1 teaspoon garlic powder

½ teaspoon onion powder

3 green onions chopped

½ lb fresh white cooked crab meat flaked or diced

8–10 egg roll wrappers

Vegetable oil for frying

How to prepare

Step 1:

Pulse cream cheese, Worcestershire sauce, garlic powder, onion powder and green onions in a food processor and mix several times until it is well combined, then stir in crab meat.

Step 2:

Place about three rounded tablespoons of the mixture in the center of each egg roll wrapper making a short horizontal lump, fold, tuck in and roll the wrapper tightly. Then use a small amount of water to seal the tip of the wrapper.

Step 3:

Heat a saucepan to 375 degrees Fahrenheit and fry for about a minute or two, putting 2-3 at a time until it is slightly brown.

Step 4:

Place on paper towels to drain and serve warm.

Tips:

You can use other types of crab to prepare this recipe. You can use snow crab, Dungeness crab, blue crab and stone crab.