Description
Crispy and flavorful Crab Cake Egg Rolls combine the classic taste of lump crab meat with a crunchy exterior, perfect as an appetizer or party snack. Each egg roll is filled with a seasoned blend of crab, panko breadcrumbs, and aromatic ingredients, then fried to golden perfection and served with your choice of dipping sauces.
Ingredients
Filling
- 1/2 pound lump crab meat (picked over for shells)
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1 tablespoon chopped fresh parsley
- 1 green onion, finely chopped
- Salt and pepper to taste
Egg Rolls
- 8 egg roll wrappers
- Vegetable oil for frying
- Dipping sauce of choice (remoulade, sweet chili, or aioli)
Instructions
- Prepare the filling: In a large bowl, gently combine the lump crab meat, panko breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, green onion, salt, and pepper. Mix carefully to combine without breaking up the crab too much, ensuring the filling remains chunky and flavorful.
- Assemble the egg rolls: Place one egg roll wrapper on a clean surface with one corner pointing towards you. Spoon about 2 to 3 tablespoons of the crab mixture onto the center of the wrapper. Fold the bottom corner over the filling, fold in the sides tightly around the filling, and roll the wrapper up tightly. Seal the edge with a pinch of water to prevent the roll from opening during cooking. Repeat this process for all remaining wrappers and filling.
- Heat the oil: In a deep skillet or heavy-bottomed pan, pour about 2 inches of vegetable oil and heat it to 350°F (175°C). Use a thermometer for accuracy to ensure proper frying temperature.
- Fry the egg rolls: Fry the egg rolls in batches to avoid overcrowding. Cook for 3 to 4 minutes on each side or until the exterior is golden brown and crisp. Turn carefully using tongs or a slotted spoon.
- Drain and serve: Remove the fried egg rolls from the oil and let them drain on a paper towel-lined plate to absorb excess oil. Serve hot with your favorite dipping sauces such as remoulade, sweet chili, or aioli for an extra burst of flavor.
Notes
- The crab mixture can be prepared a few hours ahead and stored in the refrigerator, making assembly quick and easy before frying.
- For a lighter alternative, bake the egg rolls at 400°F (200°C) for 15–20 minutes, flipping halfway to ensure even crispiness.
- You can also air fry the egg rolls at 375°F (190°C) for 10–12 minutes for a healthier option with less oil.
