Crab salad meets crab rangoon in these stuffed fried pickles.

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
8
Yield:
8 egg rolls
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine crabmeat, cream cheese, celery, green onion, Worcestershire sauce, and seafood seasoning in a mixing bowl. Stir until evenly combined.

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  • Use a spoon to scoop out and discard the seeds from each pickle half to create 16 boats. Spoon a tablespoon of cream cheese mixture into one pickle boat and top with the the other half of the pickle to seal. Repeat with remaining pickles and cream cheese mixture.

  • Place an egg roll wrapper on a clean surface in diamond shape with one corner facing you. Top with a stuffed pickle. Fold up bottom half of wrapper and tightly fold in sides. Gently roll and seal with a couple drops of water. Repeat with remaining wrappers and pickles.

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place 4 egg rolls in the hot oil and cook until golden brown, about 5 minutes. Remove egg rolls using tongs and place on a paper towel-lined plate. Repeat with remaining egg rolls.

Cook's Note:

You can use chopped imitation crab meat if you prefer, but you will need to reduce the volume to 3 ounces.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

139 calories; protein 5.8g 12% DV; carbohydrates 8.3g 3% DV; fat 9.5g 15% DV; cholesterol 27.9mg 9% DV; sodium 1035.3mg 41% DV. Full Nutrition
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