Ingredients crab and artichoke eggrolls
1 lb jumbo lump crabmeat
1 15 ounce can artichoke hearts drained and rough chopped
1 small celery stalk finely minced
1 small shallot finely minced
1 clove garlic minced
1/2 cup mayonnaise
2 tbsp sour cream
1 tsp lemon juice
1 tsp dijon mustard
1/2 tsp cajun seasoning
1 tbsp hot sauce such as franks brand
1/2 tsp black pepper and salt to taste
1 cup mixed cheeses I used pepper jack sharp cheddar and italian four cheese blend
1 package fresh eggroll wrappers this recipe makes about 18 eggrolls so check to make sure your package has enough
4 cup or more canola oil for frying depending on pot size
how to make crab and artichoke eggrolls
In a bowl whisk together, mayonnaise, sour cream, celery, shallot, garlic and seasonings.gently add in artichoke and crab, being careful not to break up crab, fold in cheese.
Lay eggroll wrappers flat brush all ends with a bit of water, add 2 to 3 tablespoons filling on one end of eggroll, fold in sides and roll to enclose filling. Fill all wrappers.
Heat enough oil in dutch oven so eggrolls can submerge and heat oil to 350. Fry 3 at a time, dont crowd until golden, 3 to 5 minutes, drain on a rack over paper towels,or plate.
Serve hot, they can be made ahead and reheated in 400 oven just until hot. I also freeze them and thaw and heat. Reheat on a rack over,a baking sheet, watch it just takes 5 8 minutes
Serve with your favorite dipping sauces
I used my creamy mustard sauce as one dipping sauce
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