Crab Cake Egg Rolls
why make this recipe
Crab Cake Egg Rolls are a delicious and fun twist on traditional crab cakes. They bring together the flavors of crab cakes with the crunchy texture of egg rolls. Perfect for parties or as a tasty snack, these egg rolls are easy to make and sure to impress your family and friends. The crispy exterior combined with the savory filling makes for a delightful appetizer that everyone will love.
how to make Crab Cake Egg Rolls
Ingredients:
- 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
- 12 egg roll wrappers
- Vegetable oil for frying
Directions:
- 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.
- Place an egg roll wrapper on a clean, flat surface in a diamond shape, with one corner pointing towards you. Spoon 2-3 tablespoons of the crab mixture near the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides. Roll the wrapper tightly upwards, ensuring the filling is fully enclosed. Moisten the top corner with a bit of water to seal the roll. Repeat with the remaining wrappers and filling.
- In a deep skillet or frying pan, heat about 1-2 inches of vegetable oil over medium-high heat until it reaches 350ยฐF (175ยฐC). Test the oil by dropping in a small piece of wrapper; it should sizzle and turn golden brown within a minute.
- Carefully place the prepared egg rolls into the hot oil in batches, avoiding overcrowding. Fry each batch for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- Remove the egg rolls from the oil and drain them on a plate lined with paper towels to absorb excess oil.
- Serve the crab cake egg rolls warm with your choice of dipping sauce, such as tartar sauce or spicy aioli.
how to serve Crab Cake Egg Rolls
Serve the Crab Cake Egg Rolls hot for the best taste and crunch! Pair them with your favorite dipping sauce, like tartar or a spicy aioli. You can also serve them with a fresh salad on the side for a complete meal. Theyโre great as a starter or as a main dish, making them versatile for any gathering or family dinner.
how to store Crab Cake Egg Rolls
If you have leftovers, store the crab cake egg rolls in an airtight container in the refrigerator. They can last for up to 2 days. To reheat, you can place them in an oven or an air fryer to restore their crispiness. Avoid microwaving them, as this may make them soggy.
tips to make Crab Cake Egg Rolls
- Use fresh crab meat for the best flavor. If possible, avoid canned crab meat.
- You can add other vegetables, like corn or zucchini, to give the filling extra flavor and nutrition.
- Be careful when frying to maintain the oil temperature; too low will make them greasy, and too high can burn them.
- If you want to make these in advance, you can prepare the rolls ahead of time and freeze them before frying.
variation
For a twist, try adding different spices or herbs to the crab mixture, such as parsley or cilantro. You can also switch up the sauce you serve with the egg rolls. A sweet chili sauce can add a nice contrast to the savory filling.
FAQs
Can I bake the egg rolls instead of frying them?
Yes! You can bake them at 375ยฐF (190ยฐC) for about 20-25 minutes, flipping halfway through to ensure they crisp up on both sides.
Can I use imitation crab meat?
Yes, imitation crab meat can be used as a substitute, though the flavor and texture will be different compared to using real lump crab meat.
How do I know when the oil is hot enough for frying?
You can test the oil’s readiness by dropping in a small piece of egg roll wrapper. If it sizzles and begins to turn golden in under a minute, the oil is ready for frying.
Crab Cake Egg Rolls
Ingredients
Method
- 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.
- Place an egg roll wrapper on a clean, flat surface in a diamond shape, with one corner pointing towards you. Spoon 2-3 tablespoons of the crab mixture near the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides. Roll the wrapper tightly upwards, ensuring the filling is fully enclosed. Moisten the top corner with a bit of water to seal the roll. Repeat with the remaining wrappers and filling.
- In a deep skillet or frying pan, heat about 1-2 inches of vegetable oil over medium-high heat until it reaches 350ยฐF (175ยฐC). Test the oil by dropping in a small piece of wrapper; it should sizzle and turn golden brown within a minute.
- Carefully place the prepared egg rolls into the hot oil in batches, avoiding overcrowding. Fry each batch for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- Remove the egg rolls from the oil and drain them on a plate lined with paper towels to absorb excess oil.
- Serve the crab cake egg rolls warm with your choice of dipping sauce, such as tartar sauce or spicy aioli.
