kes 12
Rolls)
INGREDIENTS:
3/4 lb Dungeness Crab
meat, well drained
8 oz Swiss cheese,
shredded
1 small Mango, firm and
ripe, peeled, seeded and cut into very thin strips
2" long
5 Green onions, finely
chopped
1 ~ 2 oz jar Pimientos,
chopped and well drained
1 ~ 8 oz can Water
chestnut slices, cut into slivers
1 Tblspn Lemon
juice
2 Tblspns
Mayonnaise
1 tspn
Tabasco
Salt & Pepper to
taste
1 pkg Egg Roll
Wraps
Canola oil for
frying
DIRECTIONS:
1. Combine and
thoroughly mix all of the above ingredients, except the
crab meat and egg roll wraps.
2. After everything else
is well mixed, gently fold in the crab
meat.
3. Using a 1/3 cup
measure, portion the crab meat mixture onto egg roll
wraps. Follow package instructions for
assembly.
4. Place 1/2 cup canola
oil in a large sauté pan over medium
heat.
5. When oil is hot, cook
crab rolls on all sides until
golden.
6. Remove from pan and
drain on paper towels.
7. Serve with Ginger Soy
Dipping Sauce.
If made in advance,
reheat by placing rolls on a sheet pan and baking in a
preheated 425 degree oven for 6 to 8
minutes.
These Dungeness Crab
rolls are Carol’s favorite, and are on my
"must prepare" list whenever fresh Dungeness
Crab is available. After you try these, I guarantee they
will become a favorite of yours as well.!
