Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls are filled with fresh crab meat, cream cheese, and a perfect blend of spices. They are fried to golden perfection and are the ultimate party appetizer.

I love appetizer-type foods. They are my absolute favorite food group. Egg rolls are versatile and easy to stuff and fry or bake up. Thanks to ready-made egg roll skins, making all kinds of great fried treats is a cinch. Once you get the hang of rolling these beauties, there is no limit to what you can do with them.

Crab Rangoon Egg Rolls are stuffed with crab, cream cheese, green onions, and the perfect blend of spices, mimicking the classic crab rangoons with an extra large helping of the best part. I heat the oil in a heavy stock pot on the stove using a thermometer, but a deep fryer would be helpful if you prepare these for a holiday party or football game day fun. These Crab Rangoon Egg Rolls are always a great choice as they are a party favorite, and even the kids enjoy them. I like to put real flaked cooked white crab in them, albeit you don’t need a lot of crab meat to make them delicious. If that is unavailable or fresh crab is a little out of your budget, you can use imitation crab meat.

How to Make Crab Rangoon Egg Rolls

Combine the cream cheese, Worcestershire sauce, garlic powder, onion powder, green onions, and crab meat. Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper, making a short horizontal lump. Bring the corner closest to you up and over and gently tuck it in, working out any excess air bubbles. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper.

Heat oil in a fryer or Dutch oven to 375 degrees. Fry 2-3 at a time until golden brown. Drain on paper towels and serve warm.

Preparation Tips

If possible, use fresh crab. I used King Crab, which I find to be the best for these. You can also use Snow Crab, Dungeness crab, Blue Crab, and Stone Crab. In a pinch, substitute canned or imitation crab meat. If using imitation, be sure to chop it up fine.
Egg roll wrappers can be found in most grocery stores in the refrigerator cases next to the fresh produce.
Soften the cream cheese to room temperature.
Do you like your crab rangoon a little sweet? Add 1/2 tablespoon of sugar or 1/2 tablespoon of mirin.
Use oil with a high smoking point, such as vegetable, canola, or peanut.
A candy thermometer attached to the side of the Dutch oven will help you keep your oil at a consistent 375 degrees. When you add the egg rolls, the temperature will drop, so turn it up slightly. When you remove the egg rolls from the oil, the temperature will rise, so turn it down a bit.

Crab Rangoon Egg Rolls

These easy-to-whip-up delicacies are the ultimate appetizer. Perfect for holiday parties, game day,s and shindigs with an extra large helping of the best part of the crab rangoon!

Prep Time: 10 minutes

Cook Time: 6 minutes

Servings: 8

Calories: 67kcal

Ingredients

2 8 ounce boxes cream cheese softened
1 -2 tablespoons Worcestershire sauce see notes
1 teaspoon garlic powder
½ teaspoon onion powder
3 green onions chopped
½ lb fresh white cooked crabmeat flaked or diced
8-10 egg roll wrappers
Vegetable oil for frying

Instructions

In a food processor, pulse cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions several times until mixed. Stir in crab meat.

Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper, making a short horizontal lump. Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don’t know how to roll an egg roll, it usually shows on the package with pictures).
Heat oil in a heavy stockpot or saucepan to 375 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.

Notes

If at all possible, use fresh crab. I used King Crab, which I find to be the best for these. You can also use Snow Crab, Dungeness Crab, Blue Crab, and Stone Crab.
In a pinch, substitute canned or imitation crab meat. If using imitation, be sure to chop it up fine.
Egg roll wrappers can be found in most grocery stores in the refrigerator cases next to the fresh produce.
Soften the cream cheese to room temperature.
Like your crab rangoon a little sweet? Add 1/2 tablespoon of sugar or 1/2 tablespoon of mirin.
Use oil with a high smoking point like vegetable, canola, or peanut.
A candy thermometer attached to the side of the Dutch oven will help you keep your oil at a consistent 375 degrees. When you add the egg rolls, the temperature will drop, so turn it up slightly. When you remove the egg rolls from the oil, the temperature will rise, so turn it down a bit.

Nutrition

Crab Rangoon Egg Rolls 2nd Recipe

Ingredients:

Puff pastry sheets (2)

2 blocks of cream cheese

1/4 cup mayo

1/4 cup sour cream

4-5 chopped green onions

8oz crab meat (I used imitation)

1 cup shredded Mozerella cheese

1 cup Italian blend cheese

2 tbsp soy sauce

1 tbsp Worcestershire sauce

Egg wash:

One egg

1 tbsp water

(Mix these together in a bowl)

Toppings:

Sprinkle of Italian cheese (before baking)

Sweet Thai chili sauce (after baking)

Green onions chopped (after baking)

How to:

Preheat oven to 400 degrees. Remove puff pastry from freezer and allow to thaw.

Combine ingredients in a large bowl (I microwaved the cream cheese for 40 seconds so it was easy to stir) mix together well. Open up thawed puff pastry like a book on a parchment lined pan. Divide crab mixture in half and place half on one puff pastry and the other half on the second one. Spread out evenly. Roll up and brush outside with egg wash as you go. Cut one puff pastry into 8 rolls (makes 16 total).

Top with a little bit of Italian cheese and bake at 400 for 25 minutes. After, brush with sweet Thai chili sauce and top with more green onions.

Recipes

Crab Rangoon Egg Rolls

How to Make Crab Rangoon Egg Rolls

Preparation Tips