These Crab Cake Egg Rolls combine the succulent flavors of lump crab meat with a crisp, golden egg roll wrapper for a delightful appetizer or snack. Featuring a delicious blend of mayonnaise, Dijon mustard, and Old Bay seasoning, they offer a perfect balance of creamy and spicy notes. Fried to a crispy perfection, these egg rolls are excellent served warm with your favorite dipping sauce.
Total Time:35 minutes
Yield:12 servings
Ingredients
Crab Cake Mixture
1 lb lump crab meat
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 egg, beaten
1/2 cup breadcrumbs
1/4 cup finely chopped green onions
1/4 cup finely chopped red bell pepper
1 tablespoon lemon juice
1 teaspoon Old Bay seasoning
Salt and pepper to taste
Assembly
12 egg roll wrappers
Vegetable oil for frying
Instructions
Make the Crab Filling: In a large mixing bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, breadcrumbs, green onions, red bell pepper, lemon juice, Old Bay seasoning, salt, and pepper. Be careful not to break up the crab meat too much to maintain its texture.
Prepare Wrappers: Place an egg roll wrapper on a clean, flat surface oriented in a diamond shape with one corner pointing toward you. Spoon 2 to 3 tablespoons of the crab mixture near the center of the wrapper.
Wrap the Egg Rolls: Fold the bottom corner over the filling, then fold in the sides. Roll the wrapper tightly upward, ensuring the filling is fully enclosed. Moisten the top corner with a bit of water to seal the roll. Repeat this process with the remaining wrappers and filling.
Heat Oil: In a deep skillet or frying pan, heat about 1 to 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Test the oil by dropping in a small piece of wrapper; it should sizzle and turn golden brown within a minute.
Fry the Egg Rolls: Carefully place the prepared egg rolls into the hot oil in batches without overcrowding. Fry each batch for 3 to 4 minutes, turning occasionally, until golden brown and crispy on all sides.
Drain and Serve: Remove the egg rolls from the oil and drain on a plate lined with paper towels to absorb excess oil. Serve warm with your choice of dipping sauce, such as tartar sauce or spicy aioli.
Notes
For extra crispiness, double-fry the egg rolls by frying them a second time for 1 to 2 minutes after they have cooled slightly.
You can substitute panko breadcrumbs for regular breadcrumbs for a crunchier texture.
If you prefer a lighter version, bake the egg rolls at 400°F for 15-20 minutes, turning halfway through, until golden and crisp.
Use fresh lump crab meat for the best flavor and texture.
To prevent wrappers from drying out, cover them with a damp towel while assembling.
