Description
These Crab Cake Egg Rolls combine the rich, savory flavor of classic crab cakes with the crispy exterior of egg rolls. Filled with tender lump crab meat, fresh veggies, and zesty seasoning, these golden-fried rolls are perfect as an appetizer or a fun twist on seafood night. Serve them with tartar sauce or a spicy aioli for an irresistible dip!
Ingredients
For the Crab Cake Filling
- 1 lb lump crab meat, drained
- 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
For the Egg Rolls
- 12 egg roll wrappers
- Vegetable oil, for frying
For Serving (Optional)
- Tartar sauce or spicy aioli
Instructions
-
Prepare the Crab Cake Mixture
In a large mixing bowl, gently 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 carefully to avoid breaking up the crab meat too much. -
Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface in a diamond shape. Place 2-3 tablespoons of the crab cake mixture near the center.
Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Use a little water along the edges to seal. Repeat with the remaining wrappers and crab mixture. -
Fry the Egg Rolls
In a large skillet or deep frying pan, heat 1-2 inches of vegetable oil over medium-high heat to 350°F (175°C). Test the oil by dropping in a small piece of wrapper—it should sizzle and turn golden in about 1 minute.
Fry the crab cake egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch. Transfer to a paper towel-lined plate to drain. -
Serve
Serve the egg rolls warm with tartar sauce or a spicy aioli for dipping.
Notes
- Baking Option: For a healthier version, bake the egg rolls at 400°F (200°C) for 12-15 minutes, flipping halfway through, until crispy and golden.
- Crab Meat Tip: Make sure to drain the crab meat thoroughly to avoid excess moisture, which can make the filling too soft.
- Dipping Sauces: Try them with cocktail sauce, garlic aioli, or sweet chili sauce for extra flavor.
- Make Ahead: Assemble the egg rolls ahead of time and refrigerate for up to 4 hours before frying.
Nutrition
- Serving Size: 1 egg roll
- Calories: 220kcal
- Sugar: 1g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 55mg