Crab and Artichoke egg rolls

fenway
fenway @Fenway

Inspired by the ever popular crab and artichoke dip I made a eggroll with the basic ingredients and they turned out great!

Crab and Artichoke egg rolls

Inspired by the ever popular crab and artichoke dip I made a eggroll with the basic ingredients and they turned out great!

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Ingredients

1 hour 30 mins
18 servings
  1. 1 lbjumbo lump crabmeat
  2. 1 (15 ounce)can artichoke hearts, drained and rough chopped
  3. 1small celery stalk, finely minced
  4. 1small shallot, finely minced
  5. 1 clovegarlic, minced
  6. 1/2 cupmayonnaise
  7. 2 tbspsour cream
  8. 1 tsplemon juice
  9. 1 tspdijon mustard
  10. 1/2 tspcajun seasoning
  11. 1 tbsphot sauce such as franks brand
  12. 1/2 tspblack pepper and salt to taste
  13. 1 cupmixed cheeses, I used pepper jack, sharp cheddar and italian four cheese blend
  14. 1 packagefresh eggroll wrappers, this recipe makes about 18 eggrolls so check to make sure your package has enough
  15. 4 cupor more canola oil for frying, depending on pot size

Cooking Instructions

1 hour 30 mins
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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

  5. 5

    Serve with your favorite dipping sauces

  6. 6

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fenway
fenway @Fenway
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“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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Comments (2)

Tiana Crup
Tiana Crup @cook_2998855
Omg these are so freaking awesome😎

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