New Orleans Stuffed Crab Eggroll Recipes

NEW ORLEANS STUFFED CRAB EGGROLL

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.

BOUDIN EGG ROLLS

Steps:

• For the boudin: Cut the pork into 1-inch cubes and place in a large bowl. Add the chicken livers.
• Mix the cayenne, thyme, paprika, kosher salt, black pepper, pink salt if using and white pepper together in a separate small bowl, and then add to the pork and chicken livers.
• Cut the celery, jalapeno peppers, poblano pepper and onion into 1-inch cubes. Add to the meat and spice mixture. Use your hands to mix everything together. Let sit for a minimum of 12 hours in the refrigerator.
• Once the meat has marinated, place into a large pot and cover with 6 cups of water. Let simmer until the pork is tender and easy to shred, about 2 1/2 hours.
• Bring 3 cups water, the butter and a pinch of salt to a boil in a medium pot over high heat. Add the rice, stir, cover with foil or a lid, turn all the way to low and cook until the rice is done, about 20 minutes.
• Remove the pork and vegetables from the braising liquid, saving the liquid. Add to a large mixing bowl (or a large standing mixer with the paddle attachment) and mix until it is mostly shredded and sticking together. This process must be done while the meat is still fairly hot (see Cook's Note). Add the green onions and rice to the meat mixture. Slowly add in the reserved liquid; you may not need all of it. It should be moist but not wet. Once mixed together, spread out on a sheet tray and let cool.
• For the sriracha mayo: Mix the mayo and sriracha in a small bowl until combined.
• For the boudin egg rolls: Make a 2- to 3-ounce patty out of the boudin. Place a stick of cheese on the patty and roll it around the cheese to form a cigar-like shape. Place on a corner of a wonton wrapper. Roll and fold the wrapper like you would any egg roll, using the beaten egg to seal it. Repeat with the remaining boudin, cheese and wrappers.
• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Fry the egg rolls in batches until golden, 5 to 8 minutes per batch. Let cool and enjoy! Serve with sriracha mayo for dipping.

STUFFED CRABS (NEW ORLEANS)

Steps:

• Soak buns in milk and egg mixture.
• Saute celery, onions (not green), garlic and bell pepper in a heavy pot in the butter until wilted.
• Add worcestershire sauce, crabmeat and season to taste with salt, pepper and cayenne.
• Cook over medium heat about 15 minutes, stirring constantly.
• Add green onions.
• Then add buns.
• Mix well.
• Stuff crab shells (artificial).
• Sprinkle tops with bread crumbs and bake at 375 for 10 minutes or until brown.

CRAB RANGOON EGG ROLLS

Steps:

• Beat Cream cheese, garlic, onion, Worcestershire sauce salt and lemon in bowl til thoroughly combined.
• Stir in crab to incorporate evenly.
• Place two tablespoons of crab mixture on each egg roll wrapper and roll up.
• You can fry the egg rols but I bake them on a sprayed cookie sheet.
• fry until golden brown 2-3 minutes each side or bake 350 degrees for 15-20 minutes.

COPELAND'S OF NEW ORLEANS' STUFFED CRAB RECIPE

Steps:

• Saute onions, bell peppers, and celery until half done. Add garlic salt and cayenne and saute until vegetables are translucent. Add claw meat, bread crumbs, parsley, and green onions. Mix thoroughly and stuff accordingly. Recommended either baked or fried. This recipe yields ?? servings.