How to Make Crab Eggrolls

I love this crab cakes and eggrolls so I thought why not crab eggrolls? This recipe gives you the opportunity to indulge yourself with a favorite seafood snack. A flavorful crab filling is packed inside the egg roll. Spiced with just the right amount of DivineKuizine remoulade sauce. One of the best appetizer or finger foods ever.

crab eggrolls

how to make crab eggrolls

Ingredients

• 1 pound lump crabmeat

• 1/2 cup panko breadcrumbs

• ⅓ DivineKuizine remoulade sauce

• 1 large egg

• 1 tsp creole seasoning

• Garlic clove, finely chopped

• 1 tablespoon melted, butter

• 1 tbsp parsley, fresh

• ½ tbsp Lemon juice; optional

• 6 egg roll wrappers

• ½ cup water and 2 egg whites mix together; to seal the edges of the wrappers

Instructions FIRST STEP: In a bowl add crabmeat, egg, creole seasoning, lemon juice, parsley, garlic, butter Fold in the panko breadcrumbs and the crab meat into the DivineKuizine remoulade sauce. Place the bowl in the refrigerator for 15 minutes to chill before rolling into the wrappers SECOND STEP: Lay the wrappers out on the cutting board at an angle. Lightly brush water and egg whites mixture along the edges of the wrappers Place about 3 ounces of the crab mix in the center of the egg roll wrapper Fold the point closest to you up and over the filling, then fold in the sides one at a time, roll the wrapper with the filling tightly and seal the edges Place the egg rolls in the fryer Deep fry. Heat oil and fry to a golden brown.

THIRD STEP:

Remove to a wire rack above a paper towel lined plate. Keeping them suspending prevents the bottom from getting soggy.

Let Taste and Dip

If the crab eggrolls were totally delicious. Let taste dipping DivineKuizine remoulade sauce. Delicious!