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. Have you tried my Reuben Egg Rolls, Pepper Jack & Chicken Egg Rolls or my Buffalo Chicken Egg Rolls? 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 are 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 a little out of budget you can use imitation crab meat.
I love these crispy cream filled pieces of heaven. I hope you do to.
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!!
Pepper Jack Chicken Cream Cheese Wontons
Great recipes. Thank you.
Thanks for the complement! You are most welcome!
I love recipe. How do you make the dipping sauce that traditionally comes with Crab Rangoon? Thank you
I 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
How many does this recipe make?
Eight to Ten!! They are so yummy! Enjoy!
According to the recipe, it makes 10.
I 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?)
Maybe 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 …
can i add a lil mayo?
I am sure it would be fine. I would only do a touch so you do not change the consistency too much.
Can you freeze them at any point?
I have not tried but honestly I don’t think these will freeze well. Next time I make them I will try freezing a couple.
Were is the wonton recsipe??
Pepper Jack Chicken Cream Cheese Wontons I am guessing that this is the one you a looking for although I have several!
Where do I buy the egg rolls
In the US most grocery stores sell them in the vegetable section usually next to the fresh herbs and salsas.
would won ton wraps work for these?
No they are too small
My 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!
Thank you! Yes I also use wonton skins when entertaining a crowd. Crab can get a little pricey!!
How many calories?
Not 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.
Do you dip them in anything or just eat them plain?
Eat them plain. They are delicious!
I like them with a bit of orange marmalade =)
Interesting!! I love it!!
Local Chinese restaurant serves them with plum sauce.
I prefer them as is.
Can’t wait to try them!!!!!
I love to cook. It sounds like you do to!
Just 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
You are so very welcome. I hope you and your daughter have fun cooking!
Do you use imitation crab meat or real?
Real. 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!
Hello!! 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?
Not sure. I am not familiar with air fryers. Sorry. You might be able to search something on the internet.
I was thinking the same thing! I think it would work, might not be quite as crispy, but should still taste great!
There’s no where close to me that sells fresh crab meat. Would imitation work?
Yes you can. Cooked chicken would also make a good second choice. Happy cooking!!
I 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.
I 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
A 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.
Thanks for the recipe. I shall give it a whirl.
These 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!!
Thanks so much and thanks for the heads about the crab!!
I think you meant craB! LOL
Did I spell something wrong?
I like this recipe and I’d like a recipe for the sweet red sauce I get at the chinese restaurant. Love your web site.
Sorry 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.
where does one get the wraps?
In 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.
Is 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
It is close to that. I would love some lobster rangoon right now!
Wow 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.
Thank you so much and glad that you enjoyed then!!
I like my crabrangoon a little sweet like in most Chinese restaurant are these sweet at all ?
Add 2 teaspoons of mirin or 1-2 teaspoons of sugar. Go slowly and taste.
Have 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
I did hear from someone who says they freeze them before cooking and that they turn out great.
This 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.
I 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.
I 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!
The 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.
Thanks for the recipe. These look delicious ?
You are most welcome! They are yummy!
Does 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.
I 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.
Instead of using oil could these be cooked in an air fryer?
I do not own an air fryer but I have heard from readers that they turned out good in an air fryer. Happy cooking!!
Can these be made a day before and then reheated?
I 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.
This 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.
You are most welcome. Hope your granddaughters love them. Thanks for stopping by.
Are the wrappers rice paper or something different? Thanks!
No they are egg roll wrappers.
Looks Great!
Thank you
While 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.
Thanks 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.
Has anyone tried baking these?
I 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.
That does sound like a heck of a deal!
I 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!!
Thank 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!
Thank you!!