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 Dish Is A Crowd Favorite
Tips For Perfect Results
- Use medium heat when frying to get a golden crisp without burning the wrapper.
- Pat the pickles dry before stuffing to avoid soggy egg rolls.
Step 1
Stir together the crabmeat, cream cheese, celery, green onion, Worcestershire sauce, and seafood seasoning in a bowl until everything is well combined. Next, take each pickle half and scoop out the seeds using a spoon to make little boats—there should be about 16 of these. Fill each pickle boat with about a tablespoon of the cream cheese mixture, then place the other half of the pickle on top to close it up.
Step 2
Lay an egg roll wrapper on your work surface in a diamond shape, with one corner pointing toward you. Put a stuffed pickle in the center, fold up the bottom corner over it, then fold in the sides snugly. Roll it up gently but firmly, sealing the edge with a few drops of water. Repeat this with all the remaining wrappers and pickles.
Step 3
Heat some oil in a deep fryer or a large pot to around 350°F (175°C). Fry about four egg rolls at a time until they turn a nice golden brown, which should take roughly five minutes. Use tongs to take them out and drain them on a paper towel-lined plate. Keep frying the rest in batches until they're all done and crispy.
