NEW ORLEANS STUFFED CRAB EGGROLL

New Orleans Stuffed Crab Eggroll image

Provided by Stacey Lawson

Time 25m

Number Of Ingredients 15

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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.