A crab meat and cabbage stuffed eggroll crab appetizer recipe
1 pound backfin crab meat
1 head of cabbage
3 cloves garlic
3 spring onions
¼ 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
salt and pepper
Fry the garlic in the margarine. Add the carrots and cook 1 to 2 minutes. Add the onions and cook 1 more minute.
Add the cabbage, cooking until soft. While the cabbage is cooking, add the Accent, soy sauce, sesame seeds, and 1 tablespoon Old Bay.
In a separate pan, scramble 2 of the eggs, adding 1 tablespoon Old Bay. Mix the cabbage and the eggs, then add the crab meat. Mix well.
Line a baking pan with waxed paper.
Lay an eggroll wrapper down with one point toward you. Add 1 to 2 tablespoons of the mixture to the center of the wrapper. Fold in the sides and roll up. Continue until all mixture is used.
Heat the oil until hot (350 degrees).
Beat the remaining eggs with a fork. Brush the wrappers with the beaten egg before frying. Fry about 4 minutes or until golden. Drain on paper towels.