Best New Orleans Stuffed Crab Eggroll Recipes

Stuffed Crabs (New ORleans) image

Provided by Kikimony

Categories Crab

Time 30m

Yield 12 crab shells

Number Of Ingredients 15

1 lb white crabmeat
6 slices stale bread or 4 stale hamburger buns
1/4 lb butter
3 eggs
1/2 cup chopped green onion
1/2 cup bell pepper, chopped
2 cloves garlic, minced
salt
pepper
cayenne
1 cup evaporated milk
1/2 teaspoon Worcestershire sauce
1 cup chopped onion
1/2 cup chopped celery
seasoned bread crumbs, for topping

Steps:

Soak buns in milk and egg mixture.
Saute celery, onions (not green), garlic and bell pepper in a heavy pot in the butter until wilted.
Add worcestershire sauce, crabmeat and season to taste with salt, pepper and cayenne.
Cook over medium heat about 15 minutes, stirring constantly.
Add green onions.
Then add buns.
Mix well.
Stuff crab shells (artificial).
Sprinkle tops with bread crumbs and bake at 375 for 10 minutes or until brown.

Copeland's Of New Orleans' Stuffed Crab Recipe image

Provided by á-170456

Number Of Ingredients 11

Steps:

Saute onions, bell peppers, and celery until half done. Add garlic salt and cayenne and saute until vegetables are translucent. Add claw meat, bread crumbs, parsley, and green onions. Mix thoroughly and stuff accordingly. Recommended either baked or fried. This recipe yields ?? servings.

New Orleans Stuffed Crab Eggroll image

Provided by Stacey Lawson

Time 25m

Number Of Ingredients 15

1 lb crabmeat, fresh, white
1 stick butter
1 red bell pepper, finely chopped
4 stalk(s) celery, finely chopped
1 large onion, chopped
1 egg
2 clove garlic, finely chopped
1/2 c parsley, finely chopped
1/2 tsp cayenne pepper
1/2 c milk
1 c bread crumbs
1/2 tsp worcestershire sauce
salt and pepper to taste
1 pkg wonton wrappers
vegetable oil for frying

Steps:

1. Melt butter in a skillet and sauté onions, celery, bell pepper, and garlic. Sprinkle with salt to season.
2. Add crabmeat, Worcestershire sauce, cayenne, and salt. Cover over low heat for 10 minutes
3. Remove crab mixture from skillet and add to a large mixing bowl.
4. Add egg, milk, and half cup of bread crumbs to crab mixture. Mix thoroughly. Add the some of the other half cup of bread crumbs if needed. I don't like to much bread in mine, it overpowers the crab. However you do want the mixture to hold together, use your judgment.
5. Following the instructions on wonton wrapper package, place a tablespoon (from your utensil drawer) of mixture on wonton wrapper. Fold up wrapper to make eggroll as shown on package directions.
6. Heat oil in a heavy pot, enough oil to submerge eggrolls. Place about 6 eggrolls in the oil. They will cook quickly, so keep an eye. Once they get golden brown, remove from oil and drain on paper towels.