Crab Roll
Story By:
Source: KOAA
Materials:
Tortillas
Green bell peppers
Cheddar cheese (sliced)
English Dockside's My Secret Seasoning and Special Sauce
Lump blue crabmeat
Deep fryer or frying pan
Thermometer
Procedure:
Chop up a green bell pepper into diced cubes (see cook notes).
Chop crabmeat into small pieces.
Mix the green bell pepper and crabmeat together with My Secret Seasoning (see cook notes).
Get your tortilla, and place one piece of cheese, cut in half, onto the tortilla. Then add about two ounces of the crab and bell pepper mix (see cook notes).
Roll the tortilla up tightly, then tuck in the sides by pushing inward (see cook notes).
Make sure your oil is heated at 350 degrees F and then fry the crab rolls for about 3 - 5 minutes or until golden brown.
Once cooked, drain the crab rolls by placing a napkin on a plate, then butter the crab roll and sprinkle some seasoning on top.
Cook Notes:
The green peppers should have a proportion of 1/4, and 3/4 for the crabmeat, because the crabmeat should outweigh the green peppers.
A mass amount of the mix is not necessary, about two ounces of the mix should be more than enough.
The crab roll should be rolled up tightly so it is not flimsy.
