Crab and Artichoke egg rolls

Name: Crab and Artichoke egg rolls
Total time: 5400 s
Yield: 18 servings
Cuisine: American
Ingredients: 1 lb jumbo lump crabmeat; 1 (15 ounce) can artichoke hearts, drained and rough chopped; 1 small celery stalk, finely minced; 1 small shallot, finely minced; 1 clove garlic, minced; 1/2 cup mayonnaise; 2 tbsp sour cream; 1 tsp lemon juice; 1 tsp dijon mustard; 1/2 tsp cajun seasoning; 1 tbsp hot sauce such as franks brand; 1/2 tsp black pepper and salt to taste; 1 cup mixed cheeses, I used pepper jack, sharp cheddar and italian four cheese blend; 1 package fresh eggroll wrappers, this recipe makes about 18 eggrolls so check to make sure your package has enough; 4 cup or more canola oil for frying, depending on pot size

fenway @Fenway

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

fenway @Fenway

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

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Steps

1 hour 30 mins

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

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

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

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

Serve with your favorite dipping sauces
6

I used my creamy mustard sauce as one dipping sauce
https://cookpad.wasmer.app/us/recipes/355807-creamy-mustard-sauce

Creamy Mustard Sauce

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fenway @Fenway

on March 08, 2014 01:38

“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.