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Eggrolls with Crab Meat
  • 1 pound backfin crab meat
  • 1 head of cabbage
  • 3 cloves garlic
  • 3 spring onions
  • 1/4 cup shredded carrots
  • 1 package eggrolls wrappers
  • 2 tablespoons margarine
  • Accent flavor enhancer
  • 3-4 shakes soy sauce
  • 1 teaspoon toasted sesame seed
  • 3 tablespoons Old Bay Seafood Seasoning, divided
  • 4 eggs
  • chopped parsley
  • salt and pepper
Fry garlic in margarine, add carrots, and cook 1 to 2 minutes. Add onions and cook 1 more minute. Add cabbage, cooking until soft. Add Accent, soy sauce, sesame seeds, and 1 tablespoon Old Bay while cabbage is cooking. In separate pan, scramble 2 eggs, adding 1 tablespoon Old Bay. Mix cabbage and eggs; then add crab meat. Mix well. Line baking pan with waxed paper. Lay eggroll wrapper down with one point toward you. Add 1 to 2 tablespoons of mixture to center of wrapper. Fold in sides and roll up. Continue until all mixture is used. Heat oil until hot (350 degrees). Beat remaining eggs with a fork. Brush wrapper with egg before frying. Fry about 4 minutes or until golden. Drain on paper towels.
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