Ingredients
8
8 servings
- •1 (6 ounce) can fancy crabmeat, drained
- •4 ounces cream cheese, softened
- •½ stalk celery, diced
- •1 green onion, chopped
- •1 tablespoon Worcestershire sauce
- •½ teaspoon seafood seasoning (such as Old Bay®)
- •8 whole dill pickles, halved lengthwise
- •8 egg roll wrappers
- •vegetable oil for frying
Instructions
- Combine crabmeat, cream cheese, celery, green onion, Worcestershire sauce, and seafood seasoning in a mixing bowl. Stir until evenly combined.
- Use a spoon to scoop out and discard the seeds from each pickle half to create 16 boats. Spoon a tablespoon of cream cheese mixture into one pickle boat and top with the the other half of the pickle to seal. Repeat with remaining pickles and cream cheese mixture.
- Place an egg roll wrapper on a clean surface in diamond shape with one corner facing you. Top with a stuffed pickle. Fold up bottom half of wrapper and tightly fold in sides. Gently roll and seal with a couple drops of water. Repeat with remaining wrappers and pickles.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place 4 egg rolls in the hot oil and cook until golden brown, about 5 minutes. Remove egg rolls using tongs and place on a paper towel-lined plate. Repeat with remaining egg rolls.
Nutritional Facts
Per 8 servings
- Calories: 139
- Carbohydrate: 8g
- Fat: 10g
- Fiber: 1g
- Protein: 6g
- Sugar: 1g
Related Recipes
Stuffed Fried Pickles
Cheeseburger Egg Rolls
Deep-Fried Pickles
Fried Pickles
Pickled Eggs with Beet Juice
Pickled Eggs II
Pickled Eggs III
Classic Pickled Eggs
Pickled Shrimp
Garlic Pickled Eggs
Egg Rolls
