What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Cajun Crabmeat Eggrolls With Creamy Crab Fondue
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- #83257
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Stuffing
4 tablespoons butter
3 tablespoons chopped green onions
1 tablespoon chopped parsley
1 clove garlic, chopped
1 large onion, chopped fine
1/2 cup shrimp, chopped
1 loaf French bread, soaked & squeezed
1 cup crab meat
1 egg
Wrappers
1 package small won ton wrappers
2 egg whites, whipped
6 cups oil
Dip
1 large onion, chopped fine
1/2 bell pepper, chopped fine
2 stalks celery, chopped fine
1/2 cup butter
2 cans cream of mushroom soup
1/2 cup crab meat
directions
For Stuffing: Melt butter, add green onions, parsley, garlic, onion, and shrimp and cook 10 minutes.
Add bread, crabmeat, and egg and cook 45 minutes stirring frequently, then cool.
For Wrappers: In won ton wrapper, roll crabmeat dressing and seal with egg white. Fry in 375 degrees F oil until light brown, then place on paper towel to absorb excess oil.
For Dip: Saute onion, pepper, and celery in butter. Add soup, crabmeat, and salt and pepper to taste. Cook 20 minutes.
Dip crabmeat appetizers in crabmeat dip after frying. Put dip in fondue pot with candle to keep hot.
added by
Irene1989
nutrition data
117 calories, 5 grams fat, 14 grams carbohydrates, 4 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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