Description
These Crab Cake Egg Rolls combine the classic flavors of Maryland crab cakes with the crispy texture of traditional Asian egg rolls for an irresistible fusion appetizer that’s perfect for entertaining or special occasions.
Ingredients
Scale
- 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
Instructions
- Prepare the Crab Filling: In a large mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, breadcrumbs, green onions, red bell pepper, lemon juice, Old Bay seasoning, salt, and pepper. Mix gently to combine all ingredients thoroughly, taking care not to break up the crab meat chunks too much. The filling should hold together but still maintain the texture of the lump crab.
- Wrap the Egg Rolls: Lay an egg roll wrapper on a clean, flat surface positioned as a diamond. Place 2-3 tablespoons of the crab cake mixture near the center of the wrapper. Fold the bottom corner over the filling to start rolling, then fold in both side corners toward the center. Continue rolling upward, keeping the filling tightly enclosed. Seal the top corner with a small amount of water. Repeat this process with the remaining wrappers and crab mixture.
- Heat the Oil: In a large, deep skillet or frying pan, heat about 1-2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). To test if the oil is ready, place a small piece of egg roll wrapper in the oil—it should sizzle immediately and turn golden brown within about 60 seconds.
- Fry the Egg Rolls: Working in batches to avoid overcrowding, carefully place the egg rolls in the hot oil. Fry them for 3-4 minutes, turning occasionally to ensure even browning on all sides. The finished egg rolls should be golden brown and crispy. Transfer to a plate lined with paper towels to absorb excess oil.
- Serve: Transfer the hot crab cake egg rolls to a serving platter. Serve immediately while still warm and crispy, accompanied by your choice of dipping sauce such as tartar sauce, spicy aioli, or sweet chili sauce for a delicious contrast to the savory crab filling.
Notes
- For the best flavor, use fresh lump crab meat rather than canned or imitation crab.
- These egg rolls can be assembled ahead of time and refrigerated for up to 4 hours before frying.
- For a healthier alternative, these can be baked at 400°F (200°C) for 15-20 minutes or until golden brown.
- Old Bay seasoning is traditional for crab cakes, but cajun seasoning can be substituted for a different flavor profile.
- Store leftover egg rolls in the refrigerator and reheat in a 350°F oven for 10 minutes to restore crispiness.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: American-Asian Fusion
Nutrition
- Serving Size: 2 egg rolls
- Calories: 267
- Sugar: 2g
- Sodium: 651mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 97mg