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Crab Rangoon Egg Rolls

 Ingredients

  • 170 grams crab meat
  • 225 grams processed cheese, grated
  • 450 gr. butter, softened
  • 20 slices of white sandwich bread
  • 2 cup sesame seeds


Instructions

Melt the cheese and 225 gr. of butter in a pot. Let cool and add the crab meat. Stir until spreadable.

Cut the crusts off the bread slices and knead each piece. Spread crab mixture on each flattened bread slice. Roll bread around crab
mixture.

In a saucepan melt the 225 gr. of butter and dip the rolls in it. Then top with the sesame seeds.

Place on a baking sheet and freeze. After the rolls are frozen, cover with foil.

When ready to serve, partially thaw and cut each roll into quarters.

Grill the rolls until golden brown, about 3 to 5 minutes.

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