Crab Cake Egg Rolls are a creative and mouthwatering twist on traditional crab cakes, wrapped up in a crispy egg roll shell. The savory flavors of tender crab meat combined with classic seasonings make these egg rolls a perfect appetizer or party snack. Serve them with a tangy dipping sauce, like spicy aioli or remoulade,
…Ingredients
For the Crab Cake Filling
1 lb lump crab meat, picked over for shells
1/2 cup panko breadcrumbs
1/4 cup mayonnaise
1 large egg
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp Old Bay seasoning
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 tbsp chopped fresh parsley
1 green onion, finely chopped
For the Egg Rolls
10-12 egg roll wrappers
Vegetable oil, for frying
For the Dipping Sauce (Optional)
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tsp hot sauce (optional)
1 tsp lemon juice
Salt and pepper, to taste
Instructions
Prepare the Crab Cake Filling: In a large mixing bowl, combine the crab meat, panko breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, salt, pepper, parsley, and green onion. Gently mix until well combined, being careful not to break up the crab meat too much.
Assemble the Egg Rolls: Place an egg roll wrapper on a clean surface, with one corner pointing towards you (like a diamond shape). Spoon about 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, and roll tightly, sealing the top corner with a bit of water. Repeat with the remaining wrappers and filling.
Heat the Oil: In a deep skillet or heavy-bottomed pot, heat about 2 inches of vegetable oil to 350°F (175°C). You can use a kitchen thermometer to monitor the temperature.
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