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Crab Cake Egg Rolls

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These Crab Cake Egg Rolls combine the rich flavor of crab cakes with the crispy crunch of egg rolls for a mouthwatering appetizer or snack. Filled with savory crab meat, seasoned perfectly, and wrapped in a golden, crispy egg roll wrapper, these treats are perfect for parties, game day, or a special occasion!

Ingredients

  • For the Crab Cake Filling:
  • 1 lb fresh crab meat (lump or claw)
  • 1/2 cup breadcrumbs (preferably panko for extra crunch)
  • 1/4 cup mayonnaise
  • 1 large egg
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp Old Bay seasoning (optional, but recommended)
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tbsp fresh parsley (chopped)
  • Salt and pepper, to taste
  • 1 tbsp vegetable oil (for frying)
  • For the Egg Rolls:
  • 12 egg roll wrappers
  • 1 egg (beaten, for sealing the rolls)
  • Vegetable oil (for frying)
  • For the Dipping Sauce (optional but recommended):
  • 1/2 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1/2 tsp Old Bay seasoning
  • 1 tsp honey (optional)

Instructions

  • Prepare the Crab Cake Filling:
  • In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, and parsley.
  • Gently fold the mixture together, being careful not to break up the crab meat too much. Season with salt and pepper to taste.
  • Form the mixture into small crab cake-sized portions (about 1-2 tablespoons each).
  • Assemble the Egg Rolls:
  • Lay an egg roll wrapper on a flat surface with one corner facing you (like a diamond shape).
  • Place a portion of the crab cake filling in the center of the wrapper.
  • Brush the edges of the wrapper with a bit of the beaten egg to help seal the rolls.
  • Fold the bottom corner up over the filling, then fold in the sides. Roll up the wrapper tightly, sealing the top edge with a little more egg wash.
  • Fry the Egg Rolls:
  • Heat vegetable oil in a deep pan or fryer over medium-high heat (about 350°F or 175°C).
  • Carefully lower the egg rolls into the hot oil, a few at a time, and fry for about 2-3 minutes on each side, or until golden brown and crispy.
  • Remove the egg rolls from the oil and drain on paper towels.
  • Make the Dipping Sauce (Optional):
  • In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, and honey until smooth. Adjust seasoning to taste.
  • Serve and Enjoy:
  • Serve the crab cake egg rolls hot with the dipping sauce on the side for a delicious treat!

Notes

  • If you prefer, you can bake these egg rolls at 400°F (200°C) for 15-20 minutes, turning halfway, for a lighter version.
  • If you have leftover crab cake filling, it can be used to make traditional crab cakes or incorporated into a salad.

Find it online: https://yumfamilyrecipes.com/crab-cake-egg-rolls/