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Recipe: Crab Sambosa

Sambosa is an Arabic word meaning the same as the Indian word Samosa. It is also known as Sambusak.

by Deedra Abboud in Appetizer, Recipe
August 22, 2016 0 comments

This is one of my favorite foods to serve for guests as a snack or appetizer. Just about everyone loves it, and other than the wrapping, it is super simple.

Sambosa is an Arabic word meaning the same as the Indian word Samosa. It is also known as Sambusak.

I prefer egg roll wraps (or spring roll wraps) over filo dough because it is much easier to work with. The downside is egg roll wraps do better with frying than baking. I use coconut oil for frying so I feel good about it.

Crab Sambosa

Ingredients
1 12-oz package imitation crab, cut into pieces (or fresh crab meat, flaked)
1 8-oz package cream cheese, cut into pieces
1 small bunch green onions, finely chopped
1 small onion (white, yellow, or purple), finely chopped
2 1-lb egg roll wraps
oil for frying (coconut or grape seed oil are my favorite choices)

Sealing liquid: flour paste (touch of flour mixed with water), egg whites, melted butter, or even just water.

Crab Sambosa fillingDirections:
Add finely chopped onions to 1 tbsp oil. Cook onions about 1 minute until started to turn transparent. Add green onions, saute for 1 minute. Add cut crab meat. Crab meat practically melts, so the smaller the crab meat is when added to the pan, the faster it all mixes together. Add cream cheese. Again, the smaller the cream cheese is, the faster it all mixes together. Stir until everything melted and mixed with cream cheese

Sambosa wrap2Remove from heat.

The egg roll wraps come in squares. Cut them down the middle to make rectangles.

Place a small spoon of mixture in bottom left corner, fold left corner up, forming a small triangle. Fold right corner up and left, forming another small triangle. Use a small spoon back to spread sealing liquid on

Fold right corner up and left, forming another small triangle. Use a small spoon back to spread sealing liquid on top end. Fold over again toward top end, then fold wet Sambosa wrap4end over to seal sambosa triangle.

Heat oil until 350 degrees, or high heat,

Fry them in oil until golden-brown. About 1 minute.

Drain on a paper towel.

Tips:

  • Makes about 60 sambosas, 1 & 1/2 egg roll packages.
  • You can fry immediately (after you have made several), refrigerate for later, or freeze for much later.
  • Refrigerating does help keep them sealed once you start frying them.
  • Thaw slightly before frying if you freeze them. About 5 or 10 minutes is enough.
  • They are best served hot or at least warm. Sambosa wrap5They are also good once they cool, but placing them in a container for travel may result in being less crispy – but still excellent!
  • Using a microwave to warm them will result in a very non-crispy sambosa. Better to keep them warm in an oven set to a low temperature or reheat them in a toaster oven, using high heat followed by toast-temp for a minute or two.
  • Garlic can be added with the onion.
  • Adding Garam Masala spice will give them a Middle Eastern flavor.Sambosa wrap6
  • Adding Curry, Cumin, Tumeric, Ginger Paste, and/or Cilantro will give them an Indian flavor.
  • Adding Ginger and/or Green Chilies will make them spicier.
  • Can make 1 egg roll package and mix left over mixture in pasta for a great meal too.

Any filling can be used. I often use whatever left-overs I have that are soft enough. I mashed a baked chicken and vegetable left-over and made sambosas from that. The Bolognese Sauce would have been really good too. As long as the food is soft and tasty starting out, it will be excellent in sambosas.

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