Crab Rangoon Egg Rolls are filled with fresh crab meat, cream cheese and a perfect blend of spices. They are fried to golden perfection and are the ultimate party appetizer.
Party Worthy Crab Rangoon Egg Rolls
I love appetizer type foods. I think they are my absolute favorite food group. Egg rolls are so versatile and easy to stuff and fry or bake up. Thanks to ready made egg roll skins making all kinds of great fried treats is a cinch. Once you get the hang of rolling these beauties there is no limit to what you can do with them. Crab Rangoon Egg Rolls are stuffed with crab, cream cheese, green onions and the perfect blend of spices mimicking the classic crab rangoons with an extra large helping of the best part. I heat the oil in a heavy stock pot on the stove using a thermometer but a deep fryer would come in handy if you are preparing these for a holiday party or football game day fun. These Crab Rangoon Egg Rolls are always a great choice as they are a party favorite and even the kids enjoy them. I do like to put real flaked cooked white crab in them albeit you don’t need a lot of crab meat to make them delicious. If that is not available to you or fresh crab is a little out of budget you can use imitation crab meat.
How to make Crab Rangoon Egg Rolls.
Mix together cream cheese, Worcestershire sauce, garlic powder, onion powder, green onions and 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 working on any excess air bubbles. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper.
Heat oil in fryer or dutch oven to 375 degrees. Fry 2-3 at a time until golden brown. Drain on paper towels and serve while warm.
We just love to entertain year round! Are you doing any entertaining in the next few months? Here are some more of our favorite appetizer recipes
- Panko Breaded Mozzarella Sticks
- Crispy Buffalo Chicken Wings
- Lettuce Wraps
- Quick and Creamy Crab Stuffed Mushrooms
- Slow Cooker Cocktail Meatballs
- Quick Southern Pimento Cheese
- Easy Potato Skins Recipe
- Crispy Parmesan Fried Tortellini
- Sweet Bacon Wrapped Chicken Bites
I love these crispy cream filled pieces of heaven. I hope you do to.
Crab Rangoon Egg Rolls
Ingredients
- 2 (8 ounce) boxes cream cheese
- 1–2 tablespoons Worcestershire sauce
- 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
Instructions
- In 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 heavy stockpot or saucepan to 365 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
I have had a few readers contact me and tell that they think 2 tablespoons of Worcestershire Sauce is too much. We really like it and so do our friends however please add 1 teaspoon at at time so you can stop the processor and taste.
I used king crab.
I have also had several readers contact me about the cost of crab so I am lowering the amount to 1/2 lb. This may lessen the amount of egg rolls by 1-2 but if you chop the crab finally you get some in every bite.
Other delicious recipes you will love!!
Ruby Satterfield says
January 7, 2017 at 7:09 pmGreat recipes. Thank you.
Beth Pierce says
January 7, 2017 at 8:06 pmThanks for the complement! You are most welcome!
Shanitha says
October 30, 2017 at 10:44 amWhere can I find egg roll wraps
Beth Pierce says
October 30, 2017 at 12:58 pmI purchase them at the grocery store in the produce section where they keep the fresh herbs and spices. I hope this helps!!
Christine says
November 12, 2017 at 8:20 pmShanitha, if there’s an Asian food section in your market, you’ll find them there.
Tina says
April 8, 2018 at 5:29 pmI got some at Walmart in the refrigerated section of the produce department
Katie says
July 18, 2018 at 3:04 pmWalmart in the produce section
Carolyn schroder says
August 20, 2018 at 8:43 amI just ask where I can find the item I’m looking for. Saves me time and it is usually not in the area I would look! Just a time saver!❤️
Beth Pierce says
August 21, 2018 at 8:24 amI always find the egg rolls wrappers in the produce refrigerator section usually next to the fresh herbs.
Carrie says
August 25, 2018 at 9:09 pmAt my Walmart they are in the produce department next to the bagged salads
Sheila Branham Sutton says
July 9, 2017 at 12:40 pmI love recipe. How do you make the dipping sauce that traditionally comes with Crab Rangoon? Thank you
Beth Pierce says
July 9, 2017 at 9:56 pmI don’t usually use a dipping sauce however this one from another page sounds good. http://www.seriouseats.com/recipes/2011/04/crab-rangoon-crab-puffs-recipe.html
Sam says
January 17, 2017 at 10:11 pmHow many does this recipe make?
Beth Pierce says
January 18, 2017 at 12:36 amEight to Ten!! They are so yummy! Enjoy!
Gail says
June 9, 2017 at 10:18 pmAccording to the recipe, it makes 10.
Ann M Morgan says
November 6, 2018 at 7:52 pmSays 8 to 10, bit mine made more like 14 nicely filled ones.
Beth Pierce says
November 6, 2018 at 9:44 pmThanks for the heads up.
Phillip says
February 17, 2017 at 2:14 pmI can’t seem to get off your website! Your site is AWESOME! The format and the presentation of your fantastic recipes is incredible. I am the chef in my house but I fear if I lived with you I would weigh twice what I do now.
You make a passing comment about baking these gems, Any more detailed instructions on this? (Yes Phillip, roll then up, put them on a cookie sheet and bake them until that are browned and crispy?)
Linda Leone says
March 14, 2017 at 8:39 pmMaybe try this , spray the egg rolls with cooking spray, on baking sheet ,.. bake 375° ( preheated oven) til gbd guess would
be 10 to 12 min …
Rhonda says
February 28, 2018 at 6:15 amThese are great done in an air fryer too. I just use an oil spritzer and lightly spray them first. They come out browned and crispy.
Beth Pierce says
February 28, 2018 at 12:23 pmI think I am going to have to get an air fryer. Thanks for the heads up!!
Sue Dean says
May 17, 2018 at 6:00 pmHow many did you cook at a time…and for how long. How long would you say for just two ?
Beth Pierce says
May 17, 2018 at 7:01 pmIt would just be 1 1/2 – 2 minutes. Go by the color of the egg roll. They should be golden brown and you are using COOKED crab so you don’t have to worry about that part.
Margaret says
July 22, 2018 at 6:36 pmI am going to try these in my air fryer.
Beth Pierce says
July 22, 2018 at 7:09 pmThank you! I have heard good things about cooking them in the air fryer from the readers!
may says
April 23, 2017 at 11:41 pmcan i add a lil mayo?
Beth Pierce says
April 24, 2017 at 1:48 amI am sure it would be fine. I would only do a touch so you do not change the consistency too much.
Kathy says
May 10, 2017 at 2:50 amCan you freeze them at any point?
Beth Pierce says
May 10, 2017 at 2:27 pmI have not tried but honestly I don’t think these will freeze well. Next time I make them I will try freezing a couple.
Joy Crumpton says
October 15, 2017 at 2:13 pmWere is the wonton recsipe??
Beth Pierce says
October 15, 2017 at 4:59 pmPepper Jack Chicken Cream Cheese Wontons I am guessing that this is the one you a looking for although I have several!
Tammy. Swenson says
May 11, 2017 at 3:22 pmWhere do I buy the egg rolls
Beth Pierce says
May 11, 2017 at 5:45 pmIn the US most grocery stores sell them in the vegetable section usually next to the fresh herbs and salsas.
Rose Charbonneau says
May 12, 2017 at 2:59 amwould won ton wraps work for these?
Beth Pierce says
May 12, 2017 at 1:39 pmNo they are too small
Bill says
May 22, 2017 at 1:14 amMy wife use to make this stuff and always used the won ton wraps and they were perfect. It really stretched the recipe when you have a large crowd and helped reduce the richness. Awesome stuff!
Beth Pierce says
May 22, 2017 at 10:38 pmThank you! Yes I also use wonton skins when entertaining a crowd. Crab can get a little pricey!!
Janet says
December 12, 2018 at 8:53 amWondering if you have tried shrimp instead as crab not as pricey
Rhonda says
February 28, 2018 at 6:19 amI’ve used them before but close them like a dumpling rather than an egg roll. Just as tasty!
Rebecca says
May 14, 2017 at 1:42 amHow many calories?
Beth Pierce says
May 14, 2017 at 11:54 amNot sure. I do not have calorie counters running on my recipes. However they are available on line for you to put the ingredients in line by line and see the calories in any recipe.
Mary says
May 14, 2017 at 4:47 amDo you dip them in anything or just eat them plain?
Beth Pierce says
May 14, 2017 at 11:48 amEat them plain. They are delicious!
jo greene says
June 6, 2017 at 12:28 pmI like them with a bit of orange marmalade =)
Beth Pierce says
June 6, 2017 at 5:50 pmInteresting!! I love it!!
Gail says
June 9, 2017 at 10:21 pmLocal Chinese restaurant serves them with plum sauce.
I prefer them as is.
Deanie says
May 15, 2017 at 11:00 pmCan’t wait to try them!!!!!
Beth Pierce says
May 16, 2017 at 12:27 pmI love to cook. It sounds like you do to!
Santa Price says
May 16, 2017 at 12:30 amJust went to the grocery store and purchased egg rolls wraps and wonton wraps can’t wait to show my daughter these recpies. Thank you so much
Beth Pierce says
May 16, 2017 at 12:27 pmYou are so very welcome. I hope you and your daughter have fun cooking!
Jackie says
May 21, 2017 at 12:02 amDo you use imitation crab meat or real?
Beth Pierce says
May 21, 2017 at 12:58 amReal. If you are on a budget you can cut back to between 1/2 to 3/4 of a lb. It is pricey but delicious!
Gayle Easley says
January 23, 2018 at 9:08 pmBut is it ok to use immitation
Beth Pierce says
January 24, 2018 at 12:43 pmYes it is fine to use imitation. Sorry I am a little delayed on responding. I in the middle of a kitchen remodel!
Ramon says
May 22, 2017 at 1:38 pmHello!! I can’t wait to try this! I was wondering if you could use an air fryer instead of deep frying…what do you think?
Beth Pierce says
May 22, 2017 at 4:00 pmNot sure. I am not familiar with air fryers. Sorry. You might be able to search something on the internet.
Julie Austin says
August 18, 2017 at 1:33 amI was thinking the same thing! I think it would work, might not be quite as crispy, but should still taste great!
Rhonda says
February 28, 2018 at 6:21 amI’ve used them before but close them like a dumpling rather than an egg roll. Just as tasty!
Brandi says
May 23, 2017 at 5:16 pmThere’s no where close to me that sells fresh crab meat. Would imitation work?
Beth Pierce says
May 24, 2017 at 12:52 pmYes you can. Cooked chicken would also make a good second choice. Happy cooking!!
Janet Gilmore says
May 26, 2017 at 5:48 amI would love to know how to make the sweet and sour sauce to go with this recipe . Could you please email it to me.
Thank you for all the awesome recipes.
Beth Pierce says
May 26, 2017 at 8:17 pmI don’t serve it with any sauce because it would mess up the glorious flavor. I might be able to find one on one of my blogging friends sites if you still want one
betty alvey says
July 2, 2017 at 7:42 pmA delicious sauce I make is, 1 can crushed pineapple with juice, 2 Tblsp. chili sauce, 2 Tblsp. corn starch, 2 Tblsp. grenedine, and 1/2 cup sugar. Bring to a boil and simmer until thickened.
Beth Pierce says
July 3, 2017 at 3:50 pmThanks for the recipe. I shall give it a whirl.
Tami G says
January 24, 2018 at 4:07 amWhat size can of Pineapple?
Beth Pierce says
January 24, 2018 at 3:44 pmThere isn’t any pineapple in the Crab Rangoon Egg Rolls. Can you please let me know what recipe you are referring to?
Pam says
March 2, 2018 at 1:54 amI think the pineapple she was talking about was for the sauce in note above!
Beth Pierce says
March 2, 2018 at 1:41 pmThanks!
Laura says
May 30, 2017 at 3:50 pmThese are so good. I made smaller ones in a triangle sjape usong won ton wrappers. Also, ive made these using canned crap, and it was really good!!
Beth Pierce says
May 30, 2017 at 4:36 pmThanks so much and thanks for the heads about the crab!!
Pat Young says
June 17, 2017 at 3:16 pmI think you meant craB! LOL
Beth Pierce says
June 17, 2017 at 3:36 pmDid I spell something wrong?
Pam says
March 2, 2018 at 1:56 amNo the note above this meant to write crab but wrote crap !! LOL
Beth Pierce says
March 2, 2018 at 1:41 pmNo worries. LOL
Brenda Bergquist says
June 4, 2017 at 8:42 pmI like this recipe and I’d like a recipe for the sweet red sauce I get at the chinese restaurant. Love your web site.
Beth Pierce says
June 5, 2017 at 1:08 pmSorry about the delay. I have been out of town. I do not have a recipe for sweet & sour sauce but I found one on allrecipes. Here it is http://allrecipes.com/recipe/15493/sweet-and-sour-dipping-sauce/. It looks pretty good. I would encourage you to try one of the egg rolls without sauce so you can taste all the flavors.
S says
June 4, 2017 at 11:02 pmwhere does one get the wraps?
Beth Pierce says
June 5, 2017 at 1:02 pmIn the United States most grocery stores carry them in the fresh produce refrigerator section. Usually found near the fresh herbs. Make sure you get the egg roll wrappers and not the wonton wrappers.
Angie says
June 6, 2017 at 11:30 pmIs this the same as lobster Rangoon served at hibachi restaurants. I love those the sweetness of the cream cheese in it is almost like dessert
Beth Pierce says
June 7, 2017 at 2:34 pmIt is close to that. I would love some lobster rangoon right now!
Cyndi says
October 22, 2018 at 2:45 pmI was wondering the same i think if you add alittle sugar or brown sugar it will sweeten it up
Penelope says
June 7, 2017 at 5:38 pmWow these were great. Only made half a recipe and just made three of them to eat for dinner and I’m stuffed. Can’t wait to take them to a party they’ll be delicious and gone before you know it.
Beth Pierce says
June 8, 2017 at 12:34 amThank you so much and glad that you enjoyed then!!
Janey says
June 12, 2017 at 12:46 amI like my crabrangoon a little sweet like in most Chinese restaurant are these sweet at all ?
Beth Pierce says
June 12, 2017 at 1:54 amAdd 2 teaspoons of mirin or 1-2 teaspoons of sugar. Go slowly and taste.
Rickie says
June 17, 2017 at 1:58 amHave you found out yet if you can freeze them for and easy cook later wether frozen already cooked or frozen uncooked? I would love to roll a bunch at once and freeze them then cook as needed
Beth Pierce says
June 20, 2017 at 1:12 pmI did hear from someone who says they freeze them before cooking and that they turn out great.
Tara says
June 17, 2017 at 4:58 amThis recipe sounds really good.I imagine U can bake them too @ 350 spray them with Butter Spray/Canola bake for 20-25 minutes?I like what U said about how to adjust the Worcesthire sauce to your liking.I was wondering if U meant Soy sauce.Also I would add a little sugar I’ve had them in restaurants where their kinda sweet.I love to dunk them in the Reddish orange sauce made with Pineapple juice,Ketchup,Corn syrup or brown sugar,Apple Cider Vinegar.If you ever get a chance to buy the store bought Chinese Food I would highly recommend Asian Innovation & Tai Pei really good brands for Chinese food.Thanks for this recipe gotta try it b/c the picture looks really good.Thanks for the recipe.
Beth Pierce says
June 17, 2017 at 3:35 pmI have not baked them yet but I do think that you could. I have baked other egg roll recipes and they do fine. I think I would spray with oil and bake @400 degrees for 12-14 minutes but you might want to try one at the temperature and check it out first. Thanks for the sauce recipe and the heads up on the Chinese food.
Brenda says
June 22, 2017 at 7:26 pmI made these and although we loved the flavor of the filling, they are just too rich to make egg rolls. I used less filling and wrapped them like crab rangoon and they were perfect!
Beth Pierce says
June 22, 2017 at 10:53 pmThe reviews on them are pretty good especially from the males but I appreciate your opinion and taking the time to comment. I do appreciate crab rangoons as well.
Kathy says
July 6, 2017 at 12:27 amThanks for the recipe. These look delicious ?
Beth Pierce says
July 6, 2017 at 11:08 amYou are most welcome! They are yummy!
Windber says
July 10, 2017 at 2:05 pmDoes the flavor change at all between imitation crab or real crab? Do flavor amounts need to be adjusted between the two? Thank you in advance.
Beth Pierce says
July 10, 2017 at 10:57 pmI used real crab for those. I would think you would use the same amount for imitation crab. I prefer real crab and it is healthier. The downside is that it is more expensive.
Karen says
July 13, 2017 at 5:24 pmInstead of using oil could these be cooked in an air fryer?
Beth Pierce says
July 14, 2017 at 12:46 amI do not own an air fryer but I have heard from readers that they turned out good in an air fryer. Happy cooking!!
Maria says
July 15, 2017 at 2:28 pmCan these be made a day before and then reheated?
Beth Pierce says
July 15, 2017 at 6:19 pmI have not tried it that way. I would imagine that they would lose some of the crispy from the fryer. If you decide to do that way I would advise under cooking in the fryer just a touch. Storing in the fridge then pulling out ahead of time trying to bring them to room temperature. Heating in the oven at 400 degrees just until warm but not sure how long that would be and I have not tried all this. If you decide to try this please let us know how this turns out.
CJ Werntz says
July 15, 2017 at 6:01 pmThis recipe was excellent…can’t wait for my grandaughters ages 7 and 9 to visit so they can make them too.
Thanks for the great and easy recipe.
Beth Pierce says
July 15, 2017 at 6:15 pmYou are most welcome. Hope your granddaughters love them. Thanks for stopping by.
Latrice says
July 16, 2017 at 2:49 amAre the wrappers rice paper or something different? Thanks!
Beth Pierce says
July 16, 2017 at 2:35 pmNo they are egg roll wrappers.
Deborah S Abraham says
July 20, 2017 at 9:36 pmLooks Great!
Beth Pierce says
July 21, 2017 at 12:17 amThank you
Jean S. says
July 25, 2017 at 9:59 pmWhile I liked the recipe, no one can afford 1lb of crab meat. This recipe needs revision. 1 LB. of crab in shell is over $18, and it does NOT contain 1LB. of crab. I live in OR, close to Alaska, and that is the price here. Imitation crab tastes like “rubber” and still costs a ton, it tastes like rubber.
I’ll still try it, but will cut the recipe down A LOT, as I got ounces of king crab after deshelling it (1LB. OF shelled crab). So I would suggest this recipe desperately needs revision.
Beth Pierce says
July 25, 2017 at 10:48 pmThanks for the heads up. I know it is expensive and I have had a couple readers contact me through Facebook about the cost. I lowered to 1/4 to 1/2 lb with a suggestion to chop it fine so that there is some in every bite. I was talking king crab but the yield on other crab after removed from the shell was even lower.
Candace says
August 30, 2017 at 9:45 pmHas anyone tried baking these?
Cj says
September 1, 2017 at 3:55 pmI have found canned crab meat at the local farm and fleet, in Meno falls Wi, in sports dept
On shelf with campers food, tuna size cans , less than $2.00.
Sounds like a deal to me.
Beth Pierce says
September 1, 2017 at 4:51 pmThat does sound like a heck of a deal!
Jen Sottile says
September 24, 2017 at 10:08 amI can’t wait to try this recipe!! I’m new to your site, but I can assure you that I will be visiting it often to try many of the recipes, and share them with friends and family. I love crab so I will use more than what the recipe calls for. If you don’t mind, how much crab did it originally call for? I also want to make the original sauce they serve at one of our local restaurants. It is an orange colored, mayonnaise based sauce. Does anyone know what sauce I’m thinking of, and does anyone have the recipe? Thank you in advance!!
Beth Pierce says
September 24, 2017 at 5:39 pmThank you so much for all your kind words and I am so glad to have you here!! The original recipes called for 1 lb of crab. Any amount of fresh crab is great with this recipe. It really is quite flexible!
Jen Sottile says
September 25, 2017 at 4:49 amThank you!!
Candy says
October 21, 2017 at 12:18 ammine came out bland. i used one tablespoon of Worcestershire sauce – could that be why?
Beth Pierce says
October 22, 2017 at 9:02 pmIt could be. You know everyone has different taste buds and what is bland to someone maybe overly spicy to others. It is hard to cook for a large group of people just for that reason. You may need to add a little heat to yours with a pinch or two of cayenne. Did you add the green onion?
Sandra says
February 13, 2018 at 9:59 pmHow do you prepare the crabmeat for this recipe ? I am using imitation crabme at. It is all I can find. Thank you for sharing. ..
Beth Pierce says
February 14, 2018 at 2:04 amI don’t think you need to do any preparation besides trying to shred it a bit.
Beth Pierce says
February 14, 2018 at 2:09 amI would just shred it a bit My pleasure! Happy cooking! 😉
Charidy says
February 17, 2018 at 4:55 pmDoes it have to be mixed in a food processor?
Beth Pierce says
February 17, 2018 at 7:57 pmNo you could mix by hand or with a mixer. There are lots of different ways to mix this up!
PolkaDotAddict says
March 14, 2018 at 8:49 pmJust stumbled across this-and think I’ve fioud the perfect use for some left over shrimp! Guessing the recipe would be about the same simply half the amount of crab used…wah-lah! Seafood rolls. YUM!
Beth Pierce says
March 14, 2018 at 9:22 pmYes that would work just fine and be delicious!!
Stormi machlan says
August 9, 2018 at 11:41 pmAnyone tried reheating these? Best way to do it?
Carrie says
August 25, 2018 at 9:12 pmJust made these. Very good! And so easy to make!
Beth Pierce says
August 25, 2018 at 9:53 pmThanks so much Carrie. So glad that you liked them!
Cecilia Janssen says
September 4, 2018 at 11:39 amDo you have nutrition info on these? I am counting carbs, calories and fat.
Beth Pierce says
September 4, 2018 at 3:24 pmNo I am sorry I sure don’t. Hopefully sometime in the next few months I will have the time to add that.
Sandy says
January 19, 2019 at 3:26 pmCould shrimp be used as a substitute?
Beth Pierce says
January 19, 2019 at 4:38 pmYes they most certainly can be.
Jocelyn (Grandbaby Cakes) says
March 14, 2019 at 4:55 pmI would love to serve this while entertaining. Amazing bite sized treat.
★★★★★
Beth Pierce says
March 15, 2019 at 8:55 amYou should make a couple batches for your next party. They are delicious!!
Demeter says
March 14, 2019 at 8:20 pmYou’ll definitely be party ready with these! Everyone loved them.
★★★★★
Beth Pierce says
March 15, 2019 at 8:54 amThanks so much! They are delicious!
Jen says
March 14, 2019 at 8:21 pmWe love doing finger food type dinners every once in a while and my family always requests these. They’re delicious!
★★★★★
Mahy Elamin says
March 15, 2019 at 1:50 amThese look delicious, Beth, and relatively easy to make. Thanks for the step-by-step tutorial! Stopping by from Saturday Dishes…
★★★★★
Bee says
March 15, 2019 at 1:54 amWe love egg rolls here. What a keeper, another great lil app for Football games!! 😉 PINNED!
★★★★★
Beth Pierce says
March 15, 2019 at 8:41 amThanks! I hope you enjoy them as much as we do! They are delicious!
Jade Manning says
March 15, 2019 at 6:04 amThese look delicious! I can’t wait to try these bad boys!!
★★★★★
Catalina says
March 15, 2019 at 1:42 pmHow creamy these egg rolls look! I should make them immediately!
★★★★★
Beth Pierce says
March 15, 2019 at 4:29 pmThank you! You really should. They are amazing!!
Stephanie says
May 6, 2019 at 5:03 pmFor those of you who like them sweeter, I make these with 1 teaspoon sugar, and it adds just the right amount of sweetness. While crab meat is expensive, if I am making these, I use crab meat instead of imitation crab. They taste much, much better with real crab meat.
★★★★★
Beth Pierce says
May 7, 2019 at 7:07 amThanks for the tip on the sugar. I totally agree with you on the real crab meat.