Description
Crispy and flavorful Air Fryer Crab Cake Egg Rolls served with a spicy and smoky fire sauce. These seafood egg rolls are a delicious appetizer, blending lump crab meat with classic seasonings and fresh vegetables, cooked to golden perfection using an air fryer for a healthier twist.
Ingredients
Scale
Crab Cake Egg Rolls
- 1/2 pound lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1 egg, beaten
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced celery
- 1 tablespoon chopped parsley
- 1/2 cup breadcrumbs (plus more if needed)
- Salt and black pepper to taste
- 8 egg roll wrappers
- Olive oil spray
Fire Sauce
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lemon juice
- 1/2 teaspoon smoked paprika
- Pinch of cayenne pepper (optional)
Instructions
- Prepare the crab mixture: In a large bowl, combine the crab meat, mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, diced red bell pepper, diced celery, chopped parsley, and breadcrumbs. Gently fold all ingredients together until just combined. Season with salt and black pepper to taste. If the mixture feels too wet, gradually add more breadcrumbs to achieve a workable consistency.
- Assemble the egg rolls: Place one egg roll wrapper on a clean surface with a corner pointing towards you. Spoon 2–3 tablespoons of the crab mixture into the center of the wrapper. Fold the bottom corner up over the filling, then fold the sides in tightly, and roll the wrapper firmly towards the top corner, sealing the edge with a little water to secure the roll. Repeat this process with the remaining wrappers and filling.
- Preheat the air fryer: Set your air fryer to 375°F and allow it to preheat for a few minutes.
- Air fry the egg rolls: Lightly spray the assembled egg rolls with olive oil on all sides to promote crispiness. Place them in the air fryer basket in a single layer without overcrowding. Cook the egg rolls for 10–12 minutes, flipping halfway through the cooking time to ensure even browning. They should be golden brown and crispy once done.
- Make the fire sauce: In a small bowl, whisk together mayonnaise, sriracha, lemon juice, smoked paprika, and an optional pinch of cayenne pepper until smooth and well combined.
- Serve: Serve the air-fried crab cake egg rolls hot with the fire sauce on the side for dipping or drizzled on top as preferred.
Notes
- The crab mixture can be prepared ahead and refrigerated until ready to assemble the egg rolls.
- If an air fryer is unavailable, bake egg rolls at 400°F for 15–18 minutes until crispy and golden brown.
- For an extra melty twist, add shredded cheese to the crab filling before assembling.
