These crispy crab and pickle rolls combine the sweet and savory flavors of crab with the crunch of pickles, all wrapped in a golden egg roll shell, making for a delicious appetizer or snack.
Ingredients
1 cup crabmeat
8 oz cream cheese
1 stalk celery
2 stalks green onion
1 tbsp Worcestershire sauce
1 tsp seafood seasoning
16 whole pickles
16 pieces egg roll wrappers
for frying oil
Method
In a spacious bowl, combine crabmeat, cream cheese, finely chopped celery, green onions, Worcestershire sauce, and a pinch of seafood seasoning. Mix until the mixture reaches a smooth consistency.
Carefully hollow out 16 pickles by removing the seeds, creating two halves for each pickle. Generously fill each half with the crab mixture and press the other half back on top to form a sealed pickle boat. Repeat until all pickles are filled.
Position an egg roll wrapper on a flat surface, orienting it as a diamond with one point facing you. Place a stuffed pickle at the bottom, fold the bottom point over the pickle, press it in tightly, then tuck in the sides and roll up, sealing the edge with a dab of water. Continue this for all wrappers and stuffed pickles.
Heat oil in a deep fryer or a large pot to 350°F (175°C). Carefully drop in 4 egg rolls at a time, frying until they achieve a golden brown color, approximately 5 minutes. Use tongs to transfer the fried egg rolls to a plate lined with paper towels. Repeat the frying process for the remaining rolls.
