CRAB RANGOON EGG ROLLS

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.

While cooking, soften the cream cheese and bring it to room temperature.

The best oil to cook with is a high smoking oil like vegetable, canola or peanut oil.

You can add the Worcestershire sauce to taste.

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