Crispy Crab and Dill Pickle Egg Rolls

Name: Crispy Crab and Dill Pickle Egg Rolls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Cuisine: Chinese, Fusion
Ingredients: 6 oz Canned Crab Meat; 0.5 stalk Celery; 4 oz Cream Cheese; 8 whole Dill Pickles; 8 whole Egg Roll Wrapper; 1 whole Green Onion; 0.5 tsp Seafood Seasoning; 1 pinch Vegetable Oil; 1 tbsp Worcestershire Sauce

Appetizer 🧄Snack 🍿 Chinese 🇨🇳Fusion Low-Carb Sugar-Free Pescatarian 🐟

Crispy Crab and Dill Pickle Egg Rolls deliver a crunchy shell wrapped around briny pickle spears and a creamy crab filling with hints of Old Bay and Worcestershire. The contrast of tangy pickles and rich, velvety seafood makes each bite lively and satisfying. Ideal for game day spreads, cocktail parties, or any time you want an adventurous appetizer with bold flavor.

Prep20 mins
Cook10 mins
Serves8
DifficultyMedium

1

In a mixing bowl, combine the crabmeat, cream cheese, celery, green onion, Worcestershire sauce, and seafood seasoning. Stir until the mixture is evenly blended.
2

Use a spoon to scoop out and discard the seeds from each pickle half to make 16 boats. Spoon a tablespoon of the cream cheese mixture into one pickle boat, then place the other pickle half on top to close it. Repeat with the remaining pickles and cream cheese mixture.
3

Place an egg roll wrapper on a clean surface in a diamond shape with one corner pointing toward you. Set a stuffed pickle on top. Fold up the bottom corner of the wrapper, then tightly fold in the sides. Gently roll it up and seal with a few drops of water. Repeat with the remaining wrappers and pickles.
4

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry 4 egg rolls in the hot oil until golden brown, about 5 minutes. Remove with tongs and place on a paper towel-lined plate. Repeat with the remaining egg rolls.