Ingredients
- 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
Why This Recipe Works
Cooking Techniques
- Pat the pickles dry with a paper towel to prevent the filling from becoming soggy.
- Seal the edges of the rolls tightly to avoid any filling leaking out during cooking.
Step 1
In a bowl, mix together the crabmeat, cream cheese, chopped celery, green onion, Worcestershire sauce, and seafood seasoning until everything is well combined. Take each pickle half and use a spoon to scoop out the seeds, creating little pickle boats—this should give you about 16. Fill each pickle boat with a tablespoon of the cream cheese mixture, then press the other half of the pickle on top to close it up.
Step 2
Lay an egg roll wrapper on a clean surface so it looks like a diamond, with one corner pointing toward you. Place a stuffed pickle in the center, fold up the bottom corner over the filling, then tuck in the sides snugly before rolling it all up. Dab a bit of water on the top corner to seal the wrapper. Do this with the rest of the pickles and wrappers.
Step 3
Heat oil in a deep fryer or a large pot to about 350°F (175°C). Carefully lower in a few egg rolls at a time—don’t crowd the pan—and fry them until they turn golden brown, which should take around 5 minutes. Use tongs to remove them and drain on paper towels. Keep frying the rest until all are done and crispy.
