Spring pickle rolls with cream cheese, bacon, and garlic


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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


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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