Fresh crab meat, cream cheese and perfectly balanced spices fill the crab rangoon spring rolls. They are fried until golden brown and are perfect as a party appetizer. Pre-made spring roll crusts make preparing a variety of delicious fried specialties a breeze. Once you learn to ride, there are no limits to what you can do with these beauties. Crab, cream cheese, spring onions and the perfect balance of spices come together in the Crab Rangoon spring rolls, which are reminiscent of the famous Crab Rangoon.
- 2 (8-ounce) cans cream cheese
- 1 to 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 green onions, chopped
- ½ pound fresh crab meat, white, in flakes or cubes
- packages of 8 to 10 spring rolls
- Vegetable oil for frying
How to prepare
Combine the cream cheese, Worcestershire sauce, garlic powder, onion powder and scallions in a food processor and pulse several times until well combined, then add the crab meat.
Place about three heaping tablespoons of the mixture in the center of each spring roll packet, creating a small horizontal piece, fold, fold and roll up tightly. Then squeeze the end of the package with a little water.
Heat the pan to 375 degrees Fahrenheit and cook for about a minute or two, adding 2-3 at a time, until lightly browned.
Place on paper towels to drain and serve hot.
You can also use other types of crab for this recipe. You can use snow crab, Dungeness crab, blue crab, and stone crab.
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