Creamy Crab Pockets Crab Rangoon Sanjeev Kapoor Khazana

A mouth-watering appetiser in the form of deep-fried crispy crab pockets served with a sweet chilli sauce will win hearts in the first round of appetisers.

CREAMY CRAB POCKETS

Ingredients

cup cream cheese
2-3 crab sticks, finely chopped
8 spring roll sheets (3 x 3)
1 tbsp finely chopped garlic
1 tbsp finely chopped celery
cup finely chopped carrot
2-3 spring onions bulbs, finely chopped
cup finely chopped spring onion greens
White pepper powder to taste
Salt to taste
Refined flour slurry for applying
Oil for deep frying
Sweet chilli sauce to serve

Method

1. Take cream cheese in a large bowl. Add garlic, celery, carrot, crab sticks, spring onion bulbs, spring onion greens, white pepper powder and salt and mix till well combined.
2. Place a portion in the centre of a spring roll sheet, apply some refined flour slurry on all the sides, bring the edges to the centre, press to seal and make a pocket.
3. Heat sufficient oil in a kadai. Gently slide in the pockets and deep fry till golden brown and crisp. Drain on an absorbent paper.
4. Arrange the creamy crab pockets on a serving plate and serve hot with sweet chilli sauce.

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