New Orleans Stuffed Crab Eggroll

• Seafood

  • 1 lb Crabmeat, white fresh

• Produce

  • 4 stalk(s Celery
  • 2 clove Garlic
  • 1 Onion, large
  • 1/2 cup Parsley
  • 1 Red bell pepper

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 tsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Cayenne pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Vegetable oil

• Bread & Baked Goods

  • 1 cup Bread crumbs
  • 1 pkg Wonton wrappers

• Dairy

  • 1 stick Butter
  • 1/2 cup Milk

Found on justapinch.com

Description

Ingredients

• 1 lb crabmeat, fresh, white
• 1 stick butter
• 1 red bell pepper, finely chopped
• 4 stalk(s) celery, finely chopped
• 1 large onion, chopped
• 1 egg
• 2 clove garlic, finely chopped
• 1/2 c parsley, finely chopped
• 1/2 tsp cayenne pepper
• 1/2 c milk
• 1 c bread crumbs
• 1/2 tsp worcestershire sauce
• salt and pepper to taste
• 1 pkg wonton wrappers
• vegetable oil for frying

Directions

• 1Melt butter in a skillet and sauté onions, celery, bell pepper, and garlic. Sprinkle with salt to season. 2Add crabmeat, Worcestershire sauce, cayenne, and salt. Cover over low heat for 10 minutes 3Remove crab mixture from skillet and add to a large mixing bowl. 4Add 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 dont like to much bread in mine, it overpowers the crab. However you do want the mixture to hold together, use your judgment. 5Following 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. 6Heat 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.