introduction
Crab Cake Egg Rolls are a delicious twist on traditional egg rolls. Filled with fresh crab meat and flavorful ingredients, these crunchy delights are perfect for appetizers or snacks. Whether you’re hosting a party or just craving something special, these egg rolls will surely impress.
why make this recipe
Making Crab Cake Egg Rolls allows you to enjoy a classic seafood dish in a fun and portable way. They combine the rich, sweet taste of crab with the crispy crunch of a fried egg roll. This recipe is easy to follow and will provide you with a dish that is both satisfying and unique. Plus, it’s a great way to showcase premium crab meat!
how to make Crab Cake Egg Rolls
Ingredients:
- 1 lb lump crab meat, picked thoroughly
- 1/4–1/2 cup mayonnaise
- 1–2 tbsp Dijon mustard or seafood mustard
- 1 tsp Old Bay seasoning
- 1/2–1 tsp Worcestershire sauce
- 1/4–1/2 cup Panko or seasoned breadcrumbs
- 1 tsp fresh lemon juice
- 2 tbsp scallions or parsley, finely chopped
- Egg (for binding and sealing)
- 10–15 egg roll wrappers
- Vegetable oil (for frying)
Directions:
- In a large bowl, combine lump crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, panko, lemon juice, and chopped scallions/parsley. Mix gently to avoid breaking up the crab meat.
- Lay an egg roll wrapper on a flat surface and place a spoonful of the crab mixture in the center.
- Beat an egg and use it to seal the edges of the wrapper. Fold the sides over the filling and roll up the wrapper tightly.
- Heat vegetable oil in a deep pan or fryer to 350–375°F.
- Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side.
- Remove and drain on paper towels. Serve hot.
how to serve Crab Cake Egg Rolls
Serve Crab Cake Egg Rolls hot with your favorite dipping sauces, such as sweet chili sauce, tartar sauce, or a tangy aioli. They are great for parties or as a delightful snack.
how to store Crab Cake Egg Rolls
To store leftover Crab Cake Egg Rolls, let them cool completely, then place them in an airtight container. They can be kept in the refrigerator for up to 3 days. For a longer storage option, you can freeze them before frying. Just make sure to wrap them tightly to prevent freezer burn.
tips to make Crab Cake Egg Rolls
- Make sure your crab meat is high quality for the best flavor.
- Don’t overmix the crab mixture, as this can make the filling dense.
- When frying, work in small batches to keep the oil temperature consistent.
- If you prefer baking over frying, you can brush the egg rolls with oil and bake them at 400°F until golden brown.
variation
You can customize your Crab Cake Egg Rolls by adding other ingredients like diced bell peppers or jalapeños for a bit of heat. Instead of traditional crab, you can use shrimp or scallops for a different seafood twist.
FAQs
Can I make these egg rolls ahead of time?
Yes, you can prepare them a few hours in advance and store them in the refrigerator until you are ready to fry them.
Do I have to fry the egg rolls?
No, you can bake these egg rolls for a healthier version. Just brush them with oil and bake until crispy.
Can I use frozen crab meat for this recipe?
Yes, frozen crab meat can be used. Just make sure to thaw it and drain any excess liquid before using it in the recipe.
Crab Cake Egg Rolls
Delicious egg rolls filled with fresh crab meat and flavorful ingredients, perfect for appetizers or snacks.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb lump crab meat, picked thoroughly
- 1/4–1/2 cup mayonnaise
- 1–2 tbsp Dijon mustard or seafood mustard
- 1 tsp Old Bay seasoning
- 1/2–1 tsp Worcestershire sauce
- 1/4–1/2 cup Panko or seasoned breadcrumbs
- 1 tsp fresh lemon juice
- 2 tbsp scallions or parsley, finely chopped
- 1 egg (for binding and sealing)
- 10–15 egg roll wrappers
- Vegetable oil (for frying)
Instructions
- In a large bowl, combine lump crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, panko, lemon juice, and chopped scallions/parsley. Mix gently to avoid breaking up the crab meat.
- Lay an egg roll wrapper on a flat surface and place a spoonful of the crab mixture in the center.
- Beat an egg and use it to seal the edges of the wrapper. Fold the sides over the filling and roll up the wrapper tightly.
- Heat vegetable oil in a deep pan or fryer to 350–375°F.
- Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side.
- Remove and drain on paper towels. Serve hot.
Notes
You can customize the filling by adding bell peppers or jalapeños. For a healthier option, bake the egg rolls at 400°F instead of frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Seafood
Nutrition
- Serving Size: 1 egg roll
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg
