Recipe: At Home Crab and Artichoke eggrolls

Lou Wong

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Recipe: At Home Crab and Artichoke eggrolls Delicious, fresh and tasty.

Crab and Artichoke eggrolls. This recipe of mine was actually a request. Egg Rolls are a little bit of a passion. or maybe obsession of mine lol. I love making different types of egg.

They are fried to golden perfection and are the ultimate party.

In a bowl whisk together, mayonnaise, sour cream, celery, shallot, garlic and seasonings.gently add in artichoke and crab, being careful not to break up crab, fold in cheese.

Heat oil in a heavy pot, enough oil to submerge eggrolls.

You can have Crab and Artichoke eggrolls using 15 ingredients and 6 steps. Here is how you cook that.

Ingredients of Crab and Artichoke eggrolls

Prepare 1 lb of jumbo lump crabmeat.
You need 1 of 15 ounce can artichoke hearts, drained and rough chopped.
You need 1 of small celery stalk, finely minced.
You need 1 small of shallot, finely minced.
Prepare 1 clove of garlic, minced.
You need 1/2 cup of mayonnaise.
Prepare 2 tbsp of sour cream.
You need 1 tsp of lemon juice.
You need 1 tsp of dijon mustard.
You need 1/2 tsp of cajun seasoning.
You need 1 tbsp of hot sauce such as franks brand.
Prepare 1/2 tsp of black pepper and salt to taste.
It’s 1 cup of mixed cheeses, I used pepper jack, sharp cheddar and italian four cheese blend.
It’s 1 of package fresh eggroll wrappers, this recipe makes about 18 eggrolls so check to make sure your package has enough.
You need 4 cup of or more canola oil for frying, depending on pot size.

They will cook quickly, so keep an eye.

Once they get golden brown, remove from oil and drain on paper towels.

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 come in handy if you are preparing these for a holiday party or football game day fun.

Crab and Artichoke eggrolls step by step

In a bowl whisk together, mayonnaise, sour cream, celery, shallot, garlic and seasonings.gently add in artichoke and crab, being careful not to break up crab, fold in cheese..
Lay eggroll wrappers flat brush all ends with a bit of water, add 2 to 3 tablespoons filling on one end of eggroll, fold in sides and roll to enclose filling. Fill all wrappers..
Heat enough oil in dutch oven so eggrolls can submerge and heat oil to 350. Fry 3 at a time, dont crowd until golden, 3 to 5 minutes, drain on a rack over paper towels,or plate..
Serve hot, they can be made ahead and reheated in 400 oven just until hot. I also freeze them and thaw and heat. Reheat on a rack over,a baking sheet, watch it just takes 5 8 minutes.
Serve with your favorite dipping sauces.
I used my creamy mustard sauce as one dipping sauce

https://cookpad.com/us/recipes/355807-creamy-mustard-sauce.

In a small bowl, combine mustard, mayonnaise, and honey.

Spread mixture into the center or one egg roll wrapper.

In a small bowl, beat the cream cheese, mayonnaise and Parmesan cheese until blended.

Stir in the artichokes, crab and peppers.

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.