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This is one good egg roll recipe, if your a crab fan! AMT. PER SERVING % DAILY VALUE In a large skilled over medium high heat saute the minced garlic in the 1 T. oil. Quickly stir in the cabbage, pea pods, water chestnuts, and onions. Stir fry for 4 minutes. Stir in the crab, egg, soy sauce, and pepper.
Place 1 tablespoon cream cheese mixture and half of a crab cake in an egg roll wrapper. Roll it and cover the edges with the egg yolk. Repeat with remaining filling and wrappers. Fry in batches until golden brown. Cut on a bias and place in the oven/broiler for 3 to 4 minutes.
Our award-winning colossal crab cake wrapped inside an egg roll wrapper with a blend of cheese and spices, paired with oriental coleslaw, mango ponzu and spicy mayo. Comes pre-fried! All you have to do is heat in the oven! Comes with 2 egg rolls. Crab cake egg rolls will ship already fried. Cut in halves to serve.
For the spicy mayo: Whisk together the mayonnaise, sriracha and seafood seasoning in a bowl. To finish: Preheat oil in a deep-fryer to 325 degrees F. Preheat the oven or broiler to 450 degrees F. Place 1 tablespoon cream cheese mixture and half of a crab cake in an egg roll wrapper.
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Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…