Good morning my crazies! As you can see Saucy and I have lost our heads when it comes to getting blogs out. So it must be summer time! This recipe is a good one to add to any meal or as "horse derves" for your summer get together.
Crab Rangoon Egg Rolls
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 egg rolls
Serving Size: 1 egg roll
Ingredients
2 cups vegetable oil
5 ounces drained crab meat
6 ounces cream cheese, at room temperature
1 clove garlic, minced
1 green onion, thinly sliced
1 teaspoon Worcestershire sauce
1/2 teaspoon salt dash of lemon juice
12 egg roll wrappers
Instructions
In large mixing bowl, beat together cream cheese, garlic, onion, Worcestershire sauce, salt and lemon juice until thoroughly combined. Stir in crab until mixed completely through. Place two tablespoons of crab mixture on each egg roll wrapper and roll up. See post for detailed instructions on this step. Fry egg rolls in 2 cups of hot oil on medium-high heat for approximately 2-3 minutes per egg roll. Drain and serve with your favorite dipping sauce.
http://pintsizedtreasures.com/crab-rangoon-egg-rolls/
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