INGREDIENTS
2 (8 ounce) boxes cream cheese softened
1 –2 tablespoons Worcestershire sauce (see notes)
1 teaspoon garlic powder
1/2 teaspoon onion powder
3 green onions chopped
1/2 lb fresh white cooked crabmeat flaked or diced
8–10 egg roll wrappers
Vegetable oil for frying
How To Make Crab Rangoon Egg Rolls
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.
