Crab Rangoon Egg Rolls: A Crispy, Flavorful Appetizer

Are you looking for an irresistible crab meat recipe? Look no further than these Crab Rangoon Egg Rolls! These golden, crispy egg rolls are packed with crab meat and creamy cheese, making them the perfect appetizer for any gathering. Whether you’re hosting weekly events or planning a special occasion, these crab Rangoon egg rolls are sure to be a hit.

Why You’ll Love These Crab Rangoon Egg Rolls

If you’re an appetizer enthusiast, these will blow your mind. I combine some of my favorite spices and use cream cheese as the base of the filling. Egg rolls are versatile, and you can stuff them with nearly anything, but crab meat takes these to a whole new level. The best part? They’re quick, easy, and kids will love the crispy golden exterior.

You don’t need a lot of crab meat to make these delicious—by adding extra ingredients to the stuffing, you can stretch your budget without compromising flavor.

Recipe Tips & Notes

Fresh Crab Meat: I recommend using fresh crab meat, and I prefer King crab for the best flavor. However, feel free to use Snow, Dungeness, Blue, or Stone crab if that’s what you have.
Chop the Crab Meat: Be sure to chop your crab meat finely so it blends smoothly with the stuffing.
Egg Roll Wrappers: Use egg roll wrappers from your local grocery store (usually found in the refrigerator section).
Soft Cream Cheese: Ensure your cream cheese is softened to room temperature for easy mixing.
Sweetness: If you want to add a touch of sweetness to your egg rolls, try incorporating a half teaspoon to a tablespoon of sugar, depending on your preferred sweetness level.
Frying Temperature: Use a thermometer to ensure your oil reaches 375°F for perfect frying.

What Sauce Pairs Best with Crab Rangoon Egg Rolls?

These egg rolls go perfectly with a variety of sauces. My personal favorites are ketchup, chili garlic sauce, and ranch dressing. For convenience, I use store-bought dressings, which make serving quick and easy.

Can I Double or Triple the Recipe?

Absolutely! This recipe is easily scalable. You can double, triple, or even quadruple the recipe to serve a crowd. I’ve made up to 60 crab Rangoon egg rolls with this recipe, and they’re always a big hit!

Crab Rangoon Egg Rolls Recipe

Prep Time: 10 minutes
Cook Time: 5-6 minutes per batch
Total Time: 20-30 minutes
Course: Appetizer
Cuisine: American
Servings: 10 egg rolls

Ingredients:

Vegetable or sunflower oil for frying
10 egg roll wrappers
8 ounces cream cheese, softened
1 teaspoon garlic powder
½ lb. white cooked crab meat, diced
3 green onions, chopped
½ teaspoon onion powder
2 tablespoons Worcestershire sauce

Instructions:

In a food processor, combine all ingredients except the wrappers and oil. Pulse until well-combined to form the stuffing.
Lay out an egg roll wrapper and place about 2-3 tablespoons of filling in the center. Roll the wrapper from one corner to the opposite corner, tucking in the sides to seal the roll. If needed, use a little water on your fingers to help seal the edges.
Heat the oil to 375°F. Fry the egg rolls in batches, 2-3 at a time, for about 5-6 minutes, or until golden brown and crispy.
Remove the egg rolls from the oil and drain on paper towels.
Serve the egg rolls hot with your favorite dipping sauces.

These Crab Rangoon Egg Rolls are a flavorful, fun, and easy appetizer that everyone will love. Perfect for parties, gatherings, or just a treat to enjoy at home!