Why Make This Recipe
Crab Cake Egg Rolls are a fun twist on traditional crab cakes. They combine the delicious flavors of crab with the crispy texture of egg rolls, making them perfect as an appetizer or snack. These rolls are easy to make and can impress your family and friends. Plus, they’re a great option for gatherings or parties.
How to Make Crab Cake Egg Rolls
Ingredients:
- 1 lb lump crab meat
- 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
- 12 egg roll wrappers
- Vegetable oil for frying
Directions:
- In a large mixing bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, breadcrumbs, green onions, red bell pepper, lemon juice, Old Bay seasoning, salt, and pepper. Be careful not to break up the crab meat too much to maintain its texture.
- Place an egg roll wrapper on a clean, flat surface in a diamond shape, with one corner pointing towards you. Spoon 2-3 tablespoons of the crab mixture near the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides. Roll the wrapper tightly upwards, ensuring the filling is fully enclosed. Moisten the top corner with a bit of water to seal the roll. Repeat with the remaining wrappers and filling.
- In a deep skillet or frying pan, heat about 1-2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Test the oil by dropping in a small piece of wrapper; it should sizzle and turn golden brown within a minute.
- Carefully place the prepared egg rolls into the hot oil in batches, avoiding overcrowding. Fry each batch for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- Remove the egg rolls from the oil and drain them on a plate lined with paper towels to absorb excess oil.
- Serve the crab cake egg rolls warm with your choice of dipping sauce, such as tartar sauce or spicy aioli.
How to Serve Crab Cake Egg Rolls
Serve Crab Cake Egg Rolls warm for the best taste. You can arrange them on a platter for parties or serve them individually as a snack. Pair them with your favorite dipping sauce like tartar sauce, spicy ketchup, or any sauce you love. They make a great addition to any meal or gathering.
How to Store Crab Cake Egg Rolls
If you have leftover egg rolls, let them cool completely, then store them in an airtight container in the fridge. They will stay fresh for about 2-3 days. To reheat, you can bake them in the oven or air fryer to regain their crispiness.
Tips to Make Crab Cake Egg Rolls
- Ensure that the crab meat is well-drained to avoid a soggy filling.
- Use fresh ingredients for the best flavor.
- Don’t overcrowd the frying pan; fry in batches for even cooking.
- Adjust the seasoning to your taste; add more Old Bay or other spices if desired.
Variation
You can customize the filling by adding different vegetables like corn or carrots. For a spicier kick, consider adding diced jalapeños. Additionally, you can substitute lump crab meat with shrimp or a different type of seafood.
FAQs
1. Can I bake these egg rolls instead of frying them?
Yes, you can bake them! Brush the egg rolls with oil and bake at 400°F (200°C) for about 20-25 minutes, or until they are golden brown and crispy.
2. Can I use imitation crab meat?
Yes, you can use imitation crab meat, but the flavor and texture will be different. It is often more budget-friendly as well.
3. How do I know when the oil is ready for frying?
You can test the oil by dropping a small piece of the egg roll wrapper into it. If it sizzles and turns golden brown in about a minute, the oil is ready.
Enjoy making and sharing your delicious Crab Cake Egg Rolls! They are sure to be a hit!
Crab Cake Egg Rolls
Ingredients
Method
- In a large mixing bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, breadcrumbs, green onions, red bell pepper, lemon juice, Old Bay seasoning, salt, and pepper.
- Be careful not to break up the crab meat too much to maintain its texture.
- Place an egg roll wrapper on a flat surface in a diamond shape, with one corner pointing towards you.
- Spoon 2-3 tablespoons of the crab mixture near the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides.
- Roll the wrapper tightly upwards, ensuring the filling is fully enclosed. Moisten the top corner with a bit of water to seal the roll.
- Repeat with the remaining wrappers and filling.
- In a deep skillet or frying pan, heat about 1-2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- Test the oil by dropping in a small piece of wrapper; it should sizzle and turn golden brown within a minute.
- Carefully place the prepared egg rolls into the hot oil in batches, avoiding overcrowding.
- Fry each batch for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- Remove the egg rolls from the oil and drain on a plate lined with paper towels to absorb excess oil.
- Serve the crab cake egg rolls warm with your choice of dipping sauce, such as tartar sauce or spicy aioli.
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