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Crab and Corn Eggroll

Crab and Corn Eggroll

Written by CHEF KENNETH TEMPLE

SERVES: 4
TOTAL TIME: 25 MINUTES
HEAT OIL TO 375 DEGREES

Crab and Corn Eggroll

  • 4 tablespoon butter
  • 1 small onion, chopped small
  • 1 celery, chopped small
  • 2 stalk corn, shucked and cut
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon dry thyme
  • 2 green onions, sliced thin
  • 1/2 cup mayo
  • 1 lb. crab claw meat
  • 1 lb. won ton wrappers
  • 1 egg
  • Small Bowl of Water
  • 1/2 gallon oil
  1. Heat butter in a skillet over medium heat, once hot add onion, celery and corn cook for 3 minutes. Add garlic, salt, black pepper, cayenne, white pepper and dry thyme; stir and cook for 1 minute. Remove from heat and add green onions. Pour into a bowl and let cool for a few minutes.
  2. Once cooled folded in mayo and crab meat until well incorporated. Take out won tons, add 1 egg and some water beat egg lightly, add 1 heaping tablespoon of crab and corn mix and fold in the insides then roll up and sit to the side.
  3. Repeat process until all egg rolls are rolled.
  4. Heat a pot of oil to 375 degrees and fry egg rolls 3-5 at a time depending on size of pot. Cook for 2 minutes, egg rolls should be golden brown.


Want more recipes like this? Be sure to check out CURVY Magazine Issue 03

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