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.
I love appetizer-type foods. They are my absolute favorite food group. Egg rolls are 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 be helpful if you prepare 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 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 unavailable or fresh crab is a little out of your budget, you can use imitation crab meat.
How to Make Crab Rangoon Egg Rolls
Combine the 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 closest to you up and over and gently tuck it in, working out 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 a fryer or Dutch oven to 375 degrees. Fry 2-3 at a time until golden brown. Drain on paper towels and serve warm.
Preparation Tips
- If possible, use fresh crab. I used King Crab, which I find to be the best for these. You can also use Snow Crab, Dungeness crab, Blue Crab, and Stone Crab. In a pinch, substitute canned or imitation crab meat. If using imitation, be sure to chop it up fine.
- Egg roll wrappers can be found in most grocery stores in the refrigerator cases next to the fresh produce.
- Soften the cream cheese to room temperature.
- Do you like your crab rangoon a little sweet? Add 1/2 tablespoon of sugar or 1/2 tablespoon of mirin.
- Use oil with a high smoking point, such as vegetable, canola, or peanut.
- A candy thermometer attached to the side of the Dutch oven will help you keep your oil at a consistent 375 degrees. When you add the egg rolls, the temperature will drop, so turn it up slightly. When you remove the egg rolls from the oil, the temperature will rise, so turn it down a bit.
More Appetizer Recipes
Crab Rangoon Egg Rolls
Ingredients
- 2 8 ounce boxes cream cheese softened
- 1 -2 tablespoons Worcestershire sauce see notes
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 green onions chopped
- ½ lb fresh white cooked crabmeat flaked or diced
- 8-10 egg roll wrappers
- Vegetable oil for frying
Instructions
- In a 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 a heavy stockpot or saucepan to 375 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.
Video
Notes
- If at all possible, use fresh crab. I used King Crab, which I find to be the best for these. You can also use Snow Crab, Dungeness Crab, Blue Crab, and Stone Crab.
- In a pinch, substitute canned or imitation crab meat. If using imitation, be sure to chop it up fine.
- Egg roll wrappers can be found in most grocery stores in the refrigerator cases next to the fresh produce.
- Soften the cream cheese to room temperature.
- Like your crab rangoon a little sweet? Add 1/2 tablespoon of sugar or 1/2 tablespoon of mirin.
- Use oil with a high smoking point like vegetable, canola, or peanut.
- A candy thermometer attached to the side of the Dutch oven will help you keep your oil at a consistent 375 degrees. When you add the egg rolls, the temperature will drop, so turn it up slightly. When you remove the egg rolls from the oil, the temperature will rise, so turn it down a bit.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Eric miller
Do the crab Rangoon eggrolls freeze well?
Beth Pierce
Once your crab rangoons are all prepped, place them on a parchment paper-covered baking sheet in a single layer without touching each other and place them in the freezer to flash freeze. Once fully frozen, place them in heavy-duty zipper freezer bags and store them in the freezer for up to 3 months. When ready to fry, simply remove them from the freezer and let them thaw for a few minutes while you get the oil heated up. Then fry until golden brown.
Cindy
Do you think i can brine the crab meat ?
I brined some shrimp the other day n then poached the shrimp n that was the sweetest tenderest shrimp I ever had in my life it was simply delicious.
Beth Pierce
How interesting. I have never tried that. You may want to try it with a small amount of crabmeat. My only concern is that it would add to much moisture for the egg rolls.
George Moy
Could you add a little bit more veggies like chopped green pepper to the onion-crabmeat mixture?because most the eggs rolls I have eaten has a little vegetable to the meat filling to it
Beth Pierce
You could but these are different than egg rolls. These are cream cheese and crab stuffed wontons. Here is my egg roll recipe.
Judy
I’m confused… Is this recipe for regular crab rangoon (made with wontons) or a crab rangoon EGG ROLL?
Beth Pierce
It is a clever name for a crab rangoon in an egg roll wrappers.
Keira
These are delicious and a fun way to enjoy crab rangoons
Beth Pierce
So true!