Description
Crab Cake Egg Rolls are a delicious seafood appetizer combining lump crab meat with flavorful seasonings and crisp fried egg roll wrappers. These golden brown, crunchy rolls make perfect party snacks served with lemon wedges and your favorite dipping sauces like remoulade or tartar sauce.
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
Egg Rolls
- 8 egg roll wrappers
- Vegetable oil for frying
To Serve
- Lemon wedges
- Dipping sauce such as remoulade, tartar sauce, or spicy aioli
Instructions
- Prepare 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 keep the crab meat intact and avoid overmixing.
- Assemble Egg Rolls: Lay one egg roll wrapper on a clean surface with one corner facing you. 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. Seal the edge by dabbing water along the edge to close. Repeat this process with the remaining wrappers and filling.
- Heat Oil for Frying: In a deep skillet or fryer, heat vegetable oil to 350°F (175°C), ensuring there is enough oil to submerge the egg rolls for even frying.
- Fry Egg Rolls: Fry the egg rolls in batches, turning occasionally, until they are golden brown and crisp, about 3–4 minutes per batch. Avoid overcrowding the pan.
- Drain and Serve: Remove the fried egg rolls and drain on paper towels to remove excess oil. Serve the crab cake egg rolls hot with lemon wedges and your preferred dipping sauce like remoulade, tartar sauce, or spicy aioli.
Notes
- These crab cake egg rolls can be assembled ahead of time and refrigerated for up to 4 hours before frying.
- For a healthier alternative, brush the assembled egg rolls with oil and bake at 400°F (200°C) for 15–20 minutes, flipping once halfway through cooking.
