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Crab Cake Egg Rolls

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Crab Cake Egg Rolls are a fun and delicious twist on the classic crab cake. These golden, crispy egg rolls are filled with a rich crab cake mixture, giving you the perfect blend of crunchy texture and savory seafood flavor in every bite. Served with a tangy remoulade or sweet chili sauce, they’re a crowd-pleaser for any occasion. Whether you’re hosting a party or looking for a unique appetizer, these egg rolls are sure to impress.

Ingredients

Scale
  • 1 pound lump crab meat (picked over for shells)
  • ½ cup mayonnaise
  • 1 large egg
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon fresh parsley, chopped
  • ½ cup breadcrumbs (panko or regular)
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 8 egg roll wrappers
  • 1 egg, beaten (for sealing the wrappers)
  • Oil for frying (vegetable or canola)

Ingredient Highlights

  • Lump Crab Meat: The star of the dish, lump crab meat provides a sweet, delicate seafood flavor.
  • Old Bay Seasoning: A classic choice for seafood dishes, Old Bay adds the perfect balance of spices.
  • Egg Roll Wrappers: These hold everything together and fry up crispy and golden.
  • Breadcrumbs: Help bind the crab mixture while adding texture.

Instructions

Prepare the Crab Cake Filling:

  1. Mix the Wet Ingredients: In a large mixing bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and pepper. Whisk until well combined.
  2. Add the Crab and Breadcrumbs: Gently fold in the crab meat, parsley, and breadcrumbs. Mix just until everything is evenly combined. Be careful not to break up the crab too much—you want nice chunks of crab in the filling.
  3. Chill the Mixture: For easier handling, chill the crab cake mixture in the refrigerator for 15 minutes.

Assemble the Egg Rolls:

  1. Lay Out the Wrappers: Place an egg roll wrapper on a clean surface with one corner facing you (like a diamond).
  2. Add the Filling: Spoon 2-3 tablespoons of the crab cake mixture onto the center of the wrapper. Shape it into a small log.
  3. Fold the Wrapper: Fold the bottom corner over the filling, then fold in the sides. Roll the wrapper tightly toward the top corner. Brush the edges with beaten egg to seal. Repeat with the remaining wrappers and filling.

Fry the Egg Rolls:

  1. Heat the Oil: In a deep skillet or fryer, heat about 2 inches of oil to 350°F (175°C).
  2. Fry the Egg Rolls: Fry the egg rolls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy.
  3. Drain and Cool: Remove the egg rolls from the oil and drain on paper towels. Let them cool for a few minutes before serving.

Nutrition

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