New Orleans Stuffed Crab Eggroll Recipes

Steps:

• Soak buns in milk and egg mixture.
• Saute celery, onions (not green), garlic and bell pepper in a heavy pot in the butter until wilted.
• Add worcestershire sauce, crabmeat and season to taste with salt, pepper and cayenne.
• Cook over medium heat about 15 minutes, stirring constantly.
• Add green onions.
• Then add buns.
• Mix well.
• Stuff crab shells (artificial).
• Sprinkle tops with bread crumbs and bake at 375 for 10 minutes or until brown.

Steps:

• For the boudin: Cut the pork into 1-inch cubes and place in a large bowl. Add the chicken livers.
• Mix the cayenne, thyme, paprika, kosher salt, black pepper, pink salt if using and white pepper together in a separate small bowl, and then add to the pork and chicken livers.
• Cut the celery, jalapeno peppers, poblano pepper and onion into 1-inch cubes. Add to the meat and spice mixture. Use your hands to mix everything together. Let sit for a minimum of 12 hours in the refrigerator.
• Once the meat has marinated, place into a large pot and cover with 6 cups of water. Let simmer until the pork is tender and easy to shred, about 2 1/2 hours.
• Bring 3 cups water, the butter and a pinch of salt to a boil in a medium pot over high heat. Add the rice, stir, cover with foil or a lid, turn all the way to low and cook until the rice is done, about 20 minutes.
• Remove the pork and vegetables from the braising liquid, saving the liquid. Add to a large mixing bowl (or a large standing mixer with the paddle attachment) and mix until it is mostly shredded and sticking together. This process must be done while the meat is still fairly hot (see Cook's Note). Add the green onions and rice to the meat mixture. Slowly add in the reserved liquid; you may not need all of it. It should be moist but not wet. Once mixed together, spread out on a sheet tray and let cool.
• For the sriracha mayo: Mix the mayo and sriracha in a small bowl until combined.
• For the boudin egg rolls: Make a 2- to 3-ounce patty out of the boudin. Place a stick of cheese on the patty and roll it around the cheese to form a cigar-like shape. Place on a corner of a wonton wrapper. Roll and fold the wrapper like you would any egg roll, using the beaten egg to seal it. Repeat with the remaining boudin, cheese and wrappers.
• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Fry the egg rolls in batches until golden, 5 to 8 minutes per batch. Let cool and enjoy! Serve with sriracha mayo for dipping.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat oil in a large pot over low heat. Saute onion, celery and chopped green pepper for 5 minutes. Stir in garlic, and saute for 2 minutes. Season with parsley, Creole seasoning, file powder, salt and pepper.
• Increase heat to medium high, and add ground beef. Cook until beef is evenly browned. Stir in ham, and cook for 5 minutes. Add shrimp, and cook for 2 minutes. Remove from heat, and stir in stuffing mix.
• Stuff each bell pepper half, and lightly sprinkle with breadcrumbs. Place stuffed bell pepper halves in ungreased baking dish. Bake in preheated oven for 1 hour.

Steps:

• Saute onions, bell peppers, and celery until half done. Add garlic salt and cayenne and saute until vegetables are translucent. Add claw meat, bread crumbs, parsley, and green onions. Mix thoroughly and stuff accordingly. Recommended either baked or fried. This recipe yields ?? servings.

Steps:

• Beat Cream cheese, garlic, onion, Worcestershire sauce salt and lemon in bowl til thoroughly combined.
• Stir in crab to incorporate evenly.
• Place two tablespoons of crab mixture on each egg roll wrapper and roll up.
• You can fry the egg rols but I bake them on a sprayed cookie sheet.
• fry until golden brown 2-3 minutes each side or bake 350 degrees for 15-20 minutes.

Steps:

• Preheat oven to 375ºF.
• In a medium heavy bottomed saucepan, melt the butter over medium heat.
• Add the onions and garlic; sauté for 3-5 min or until vegetables are wilted. Be careful not to brown.
• Sprinkle in the flour, blending well into the mixture.
• Using a wire whisk, add the hot cream into the saucepan, stirring constantly until thick cream sauce is achieved.
• Reduce heat to a simmer.
• Add the white wine, lemon juice, nutmeg, and hot sauce, stir to combine.
• Sprinkle in half of the Cheddar cheese, stirring the mixture constantly.
• Season with salt and pepper to taste. If mixture becomes too thick, add a small amount of hot water or whipping cream.
• Place equal parts of the crabmeat in the bottom of 6 au gratin dishes, top with sauce-enough to cover and sprinkle with remaining cheese.
• Bake for 10 min or until cheese is bubbly.
• OR.
• Spread crabmeat on the bottom of an 8-inch baking dish, top with sauce, and sprinkle remaining cheese on top.
• Bake for 30 min or until cheese is bubbly and melted.

Steps:

• In a large skilled over medium high heat saute the minced garlic in the 1 T.
• oil.
• Quickly stir in the cabbage, pea pods, water chestnuts, and onions.
• Stir fry for 4 minutes.
• Stir in the crab, egg, soy sauce, and pepper.
• Stir well.
• Add the pepper flakes if using.
• Remove from heat and let stand for 10 minutes-you want to be able to handle it without burning your fingers.
• Heat oil in a heavy skillet over medium high heat.
• Lay out the wrappers and divide mixture evenly.
• Wrap envelope style.
• Example: You want the 4 points of the wrapper up, down, right and left.
• At the lower point place mixture and form into a mini log.
• fold the bottom up and over log.
• Fold in sides.
• Moisten top with water and begin to roll egg roll from bottom until totally wrapped.
• When oil is hot fry 4 at a time, rolling and cooking until evenly golden brown.
• Repeat.
• Serve with stir fried veggies and dipping sauce.