Here’s a delicious and unique recipe for Crab Cake Egg Rolls! These crispy egg rolls are filled with a savory crab mixture and make a great appetizer or snack. Serve them with a tangy dipping sauce for a crowd-pleasing treat.
Crab Cake Egg Rolls
Ingredients
- 1/2 pound lump crab meat, picked over for shells
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
- 1 teaspoon Old Bay seasoning (or Cajun seasoning for a bit of heat)
- 1 green onion, finely chopped
- Salt and pepper, to taste
- 8-10 egg roll wrappers
- Oil for frying (vegetable or canola oil)
For the Dipping Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon hot sauce (optional)
- Salt and pepper, to taste
Instructions
1. Prepare the Crab Cake Filling:
- In a mixing bowl, combine the crab meat, panko breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, Old Bay seasoning, and green onion. Season with salt and pepper to taste. Mix gently to avoid breaking up the crab meat too much.
2. Assemble the Egg Rolls:
- Lay an egg roll wrapper on a flat surface with one corner facing you. Place about 2 tablespoons of the crab mixture in the center of the wrapper.
- Fold the bottom corner up over the filling, then fold in the sides tightly. Roll up the wrapper until it forms a cylinder, sealing the edges with a little water to prevent them from opening during frying.
3. Fry the Egg Rolls:
- Heat about 2 inches of oil in a large skillet or deep frying pan over medium-high heat until it reaches 350°F (175°C).
- Carefully add the egg rolls, a few at a time, and fry for 2-3 minutes per side, or until golden brown and crispy. Remove and drain on a paper towel-lined plate.
4. Make the Dipping Sauce:
- In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and hot sauce (if using). Season with salt and pepper to taste.
5. Serve:
- Serve the crab cake egg rolls hot with the dipping sauce on the side.
Recipe Notes
- Baking Option: To make these a bit lighter, brush the egg rolls with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and crispy.
- Storage: Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to retain crispiness.
- Additions: You can add finely diced bell peppers or celery to the crab filling for extra crunch and flavor.
Enjoy your crispy, flavorful Crab Cake Egg Rolls!