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Ingredients
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Ingredient Checklist
1 (6 ounce) can fancy crabmeat, drained
4 ounces cream cheese, softened
½ stalk celery, diced
1 green onion, chopped
1 tablespoon Worcestershire sauce
½ teaspoon seafood seasoning (such as Old Bay®)
8 whole dill pickles, halved lengthwise
8 egg roll wrappers
vegetable oil for frying
Directions
Instructions Checklist
Step 1
Combine crabmeat, cream cheese, celery, green onion, Worcestershire sauce, and seafood seasoning in a mixing bowl. Stir until evenly combined.
Step 2
Use a spoon to scoop out and discard the seeds from each pickle half to create 16 boats. Spoon a tablespoon of cream cheese mixture into one pickle boat and top with the the other half of the pickle to seal. Repeat with remaining pickles and cream cheese mixture.
Step 3
Place an egg roll wrapper on a clean surface in diamond shape with one corner facing you. Top with a stuffed pickle. Fold up bottom half of wrapper and tightly fold in sides. Gently roll and seal with a couple drops of water. Repeat with remaining wrappers and pickles.
Step 4
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Place 4 egg rolls in the hot oil and cook until golden brown, about 5 minutes. Remove egg rolls using tongs and place on a paper towel-lined plate. Repeat with remaining egg rolls.
Cook’s Note:
You can use chopped imitation crab meat if you prefer, but you will need to reduce the volume to 3 ounces.
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