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Below are the ingridients that are required to cook a delicious Crab and Artichoke eggrolls:
- You need of jumbo lump crabmeat.
- Take of 15 ounce can artichoke hearts, drained and rough chopped.
- Prepare of small celery stalk, finely minced.
- Take of shallot, finely minced.
- Prepare of garlic, minced.
- Get of mayonnaise.
- Prepare of sour cream.
- Provide of lemon juice.
- You need of dijon mustard.
- Use of cajun seasoning.
- Provide of hot sauce such as franks brand.
- Get of black pepper and salt to taste.
- Take of mixed cheeses, I used pepper jack, sharp cheddar and italian four cheese blend.
- Prepare of package fresh eggroll wrappers, this recipe makes about 18 eggrolls so check to make sure your package has enough.
- Provide of or more canola oil for frying, depending on pot size.
Done with the ingridients? Below are the sequences on serving 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 https://cookpad.com/us/recipes/355807-creamy-mustard-sauce.
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