Instructions: 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.

To Finish:
In won ton wrapper, roll crabmeat dressing and seal with egg white. Fry in 375 oil until light brown, then place on paper towel to absorb excess oil.

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.

Makes 50-70 mini eggrolls

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