May 162016

Here is a great appetizer for any gathering. They can be passed around at a cocktail party, or served as a plated dish. Everyone loves finger foods.

24 ounces Cream Cheese, softened

1/2 stick Butter, softened

2 teaspoons Granulated Garlic

2 teaspoons Granulated Onion

1 pound Crabmeat, picked thru for shells

1 teaspoon Liquid Crab Boil

1 package Egg Roll Wrappers

Preheat deep fryer  to 350 degrees.

In a large mixing bowl, combine the cream cheese and butter together. Add the garlic and onion and mix well. Stir in crabmeat and crab boil. Cut the egg roll wrappers into quarters. Place 1 heaping teaspoon of the crab mixture in the middle of each wrapper. Bring points of wrapper to center, moisten and pinch close. Fry until golden brown. Drain on paper towels before serving.



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.