Crab Cake Egg Rolls

  Crab Cake Egg Rolls are a delightfully crispy treat that’s filled with a savory blend of crabmeat, seasonings, and vegetables. They’re not heavy or overly greasy either. I think they’re perfect for a summer gathering or as a delicious appetizer, and if you’re not a fan of crab, feel free to substitute with another seafood or even a veggie mix. They will still be undeniably delicious! If you’re looking for a light & crispy dish that’s not overly complicated, you’ve come to the right place. When you make a flavorful crab cake mixture and pair it with a crunchy egg roll wrapper, you get the perfect bite. The addition of a tangy dipping sauce just sends it over the top. I’ve really been in the mood for something fresh and fun, and these delightful egg rolls remind me of summer picnics and beach days. Not a fan of crab? Don’t worry, it’s still delicious without it. Kitchen Equipment Needed:

• Mixing bowls
• Measuring cups
• Measuring spoons
• Large skillet or deep fryer
• Slotted spoon
• Paper towels
• Baking sheet
• Parchment paper or silicone baking mat
• Small bowl for egg wash

Ingredients: For the Crab Cake Filling:

• 1 pound lump crabmeat, picked over for shells
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup finely chopped green onions
• 1/4 cup finely chopped red bell pepper
• 2 tablespoons chopped fresh parsley

For the Egg Rolls:

• 12-15 egg roll wrappers
• 1 large egg, beaten (for egg wash)
• Vegetable oil, for frying

For the Dipping Sauce:

• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon sweet pickle relish
• 1/2 teaspoon hot sauce (optional)
• Salt and pepper, to taste

Directions:

1. Prepare the Crab Cake Filling: In a large mixing bowl, combine the crabmeat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, pepper, green onions, red bell pepper, and parsley. Mix gently until well combined.
2. Assemble the Egg Rolls: Lay an egg roll wrapper on a clean surface with one corner pointing towards you (diamond shape). Place about 2 tablespoons of the crab cake filling in the center of the wrapper. Fold the bottom corner up over the filling, then fold in the sides. Brush the top corner with the beaten egg wash and roll tightly to seal. Repeat with the remaining wrappers and filling.
3. Fry the Egg Rolls: Heat about 1-2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch. Use a slotted spoon to transfer the egg rolls to a baking sheet lined with paper towels to drain.
4. Make the Dipping Sauce: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, sweet pickle relish, hot sauce (if using), salt, and pepper. Adjust the seasoning to taste.
5. Serve: Serve the crab cake egg rolls hot with the dipping sauce on the side.

Enjoy these Crab Cake Egg Rolls, a delightful twist on the classic crab cake, perfect for any occasion!