Crab Cake Egg Rolls Recipe

Crab Cake Egg Rolls are a delightful fusion of crispy egg rolls filled with the rich, savory flavors of crab cakes. They’re not heavy or overly complicated to make either.

I think they’re perfect for a special appetizer or a fun twist on traditional crab cakes. If you’re looking for a unique and delicious appetizer that’s sure to impress, you’ve come to the right place. When you take the classic flavors of crab cakes and wrap them in a crispy egg roll shell, you get the perfect combination of crunchy and savory. The addition of a tangy dipping sauce just sends it over the top. I’ve really been in the mood for something different and these dreamy egg rolls remind me of summer seafood feasts. Not a fan of traditional crab cakes? Don’t worry, these egg rolls will still be delicious!

Kitchen Equipment Needed:

• Mixing bowls
• Whisk
• Large skillet or deep fryer
• Slotted spoon or tongs
• Paper towels
• Baking sheet
• Parchment paper

Ingredients:

For the Crab Cake Filling:

• 1 lb lump crab meat, picked over for shells
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red bell pepper
• 2 green onions, finely chopped
• 1/2 cup breadcrumbs
• Salt and pepper to taste

For the Egg Rolls:

• 12 egg roll wrappers
• 1 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 teaspoon Old Bay seasoning
• 1 teaspoon honey
• Salt and pepper to taste

Directions:

Prepare the Crab Cake Filling:

1. Mix Ingredients: In a large mixing bowl, combine the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped celery, chopped red bell pepper, and green onions. Mix until well combined.
2. Add Crab Meat: Gently fold in the crab meat and breadcrumbs until just combined. Be careful not to break up the crab meat too much. Season with salt and pepper to taste.

Assemble the Egg Rolls:

1. Fill Egg Rolls: Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the crab cake mixture in the center of the wrapper.
2. Fold and Seal: Fold the bottom corner over the filling, then fold in the sides. Roll up tightly, sealing the top corner with a brush of the beaten egg. Repeat with the remaining wrappers and filling.
3. Preheat Oil: In a large skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C).

Fry the Egg Rolls:

1. Fry: Working in batches, carefully place the egg rolls in the hot oil. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
2. Drain: Use a slotted spoon or tongs to remove the egg rolls from the oil and drain on a baking sheet lined with paper towels.

Prepare the Dipping Sauce:

1. Mix Sauce: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, and honey until smooth. Season with salt and pepper to taste.

Serve:

1. Serve Hot: Serve the crab cake egg rolls hot with the dipping sauce on the side. Enjoy the crispy exterior and the flavorful, tender crab cake filling!

Note:

Crab Cake Egg Rolls can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through and crispy.