Description
Delicious Crab Cake Egg Rolls combining the flavors of classic crab cakes with crispy fried egg roll wrappers. Perfect as a seafood appetizer or party snack, these golden-brown egg rolls are filled with lump crab meat, panko breadcrumbs, and a flavorful blend of seasonings, then fried to crispy perfection and served with lemon wedges and your choice of dipping sauces.
Ingredients
Scale
Crab Cake Filling
- 1/2 pound lump crab meat (picked over for shells)
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon garlic powder
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely chopped green onion
Assembly and Cooking
- 8 egg roll wrappers
- Vegetable oil for frying
- Lemon wedges for serving
- Dipping sauce such as remoulade, tartar sauce, or spicy aioli
Instructions
- Prepare the Crab Cake Mixture: In a large bowl, gently combine the crab meat, panko breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, diced red bell pepper, and chopped green onion. Mix carefully to avoid breaking up the crab meat, ensuring a light and tender filling.
- Assemble the Egg Rolls: Lay one egg roll wrapper on a clean surface with one corner pointing toward you. Spoon 2–3 tablespoons of the crab cake mixture into the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides snugly, and roll tightly toward the opposite corner. Seal the edge with a dab of water to secure the egg roll. Repeat the process with remaining wrappers and filling.
- Heat the Oil: In a deep skillet or fryer, heat vegetable oil to 350°F (175°C). Make sure the oil is deep enough to submerge the egg rolls and maintain the temperature to ensure even frying.
- Fry the Egg Rolls: Fry the egg rolls in batches, turning occasionally to cook evenly, until they are golden brown and crispy, about 3–4 minutes per batch. Do not overcrowd the pan to maintain the oil temperature and crispiness.
- Drain and Serve: Remove fried egg rolls and drain on paper towels to absorb excess oil. Serve hot with lemon wedges and your favorite dipping sauce, such as remoulade, tartar sauce, or a spicy aioli for an added kick.
Notes
- These egg rolls can be assembled ahead of time and refrigerated for up to 4 hours before frying.
- For a healthier alternative, brush the egg rolls with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway through.
- Be careful not to overmix the crab cake filling to keep the texture light and retain chunks of crab meat.
- Use fresh lump crab meat for the best flavor and texture.
