Take your taste buds on a flavorful journey with our Crab Cake Egg Rolls recipe. This fusion dish combines the succulence of crab cakes with the crispy delight of egg rolls, creating a mouthwatering treat that’s perfect for any occasion. With a medley of fresh ingredients and a touch of Old Bay seasoning, these Crab Cake Egg Rolls are sure to elevate your appetizer game. Let’s dive into the simple steps to whip up this delicious dish that will leave you and your guests wanting more.
Ingredients:
- 1 lb Crabmeat
- ½ cup Crushed Ritz Crackers
- ⅓ cup Mayonnaise
- 1 Large Egg
- 1 tsp Old Bay
- 1 tbsp Fresh Parsley
- ½ tsp Worcestershire sauce
- ½ tbsp Lemon Juice
Additional Ingredients:
- 6 Egg Roll Wrappers
- ½ cup Water (for sealing the egg rolls)
Directions:
- Prepare Crab Cakes:
Whisk together one egg, mayonnaise, Old Bay, lemon juice, Worcestershire sauce, and fresh parsley. Fold in crushed Ritz crackers and crabmeat. Allow the mixture to set in the fridge for 15 minutes. - Layout Egg Roll Wrappers:
Place egg roll wrappers on a cutting board at an angle so the points are north, south, east, and west. Lightly brush the edges with water to facilitate sealing. - Assemble Egg Rolls:
Put about 3 oz of the crab cake mixture in the center of each wrapper. Fold the point closest to you over the mixture, then fold in the left and right points. Continue rolling the wrapper, cupping the egg roll to ensure even distribution of the crab cake mixture. The egg roll should be approximately 4 inches in length. - Cook in the Air Fryer:
Lightly spray the egg rolls with cooking oil. Place them in the air fryer with space in between. Cook at 375°F for about 10-12 minutes, flipping the egg rolls after 8 minutes. - Rest and Serve:
Once fully cooked and golden crisp, let the egg rolls rest for 3-5 minutes before slicing on an angle and serving.
Tips:
- Use a high-quality crabmeat for the best flavor and texture.
- Ensure the egg rolls are well-sealed to prevent the filling from leaking during cooking.
- Serve with your favorite dipping sauce, such as sweet chili or soy-ginger.
Conclusion:
Delight in the perfect harmony of flavors and textures with our Crab Cake Egg Rolls. These delectable bites, filled with succulent crabmeat and crispy wrappers, are a surefire crowd-pleaser. Whether enjoyed as an appetizer or a party snack, these Crab Cake Egg Rolls bring a touch of gourmet flair to your table. Get ready to savor every bite of this delightful fusion creation.
PrintCrab Cake Egg Rolls
These egg rolls combine the rich, savory flavors of traditional crab cakes with the satisfying crunch of egg roll wrappers. Perfect as an appetizer or a party snack, they’re best served hot with your choice of dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 egg rolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
For the Crab Cake Filling:
- 1 pound 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
Instructions
-
Prepare the Crab Cake Filling:
- 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.
- Gently fold in the crab meat and breadcrumbs until just combined, being careful not to break up the crab meat too much. Season with salt and pepper to taste.
-
Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean surface with one corner pointing towards you, forming a diamond shape.
- Place about 2 tablespoons of the crab cake mixture in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Brush the top corner with the beaten egg to seal the edge. Repeat with the remaining wrappers and filling.
-
Fry the Egg Rolls:
- In a deep skillet or heavy-bottomed pot, heat about 2 inches of vegetable oil to 350°F (175°C).
- Carefully add the egg rolls to the hot oil, a few at a time, making sure not to overcrowd the pan.
- Fry for 3-4 minutes, or until golden brown and crispy, turning occasionally to ensure even cooking.
- Remove the egg rolls with a slotted spoon and drain on a paper towel-lined plate.
-
Prepare the Dipping Sauce:
- In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, honey, salt, and pepper until smooth. Adjust the seasoning to taste.
-
Serve:
- Serve the crab cake egg rolls hot with the dipping sauce on the side.
Notes
- For a spicier version, add finely chopped jalapeño or a pinch of cayenne pepper to the crab cake mixture.
- To bake instead of frying, preheat the oven to 400°F (200°C). Place the assembled egg rolls on a baking sheet lined with parchment paper, brush them lightly with oil, and bake for 15-20 minutes, flipping halfway through, until golden and crispy.