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Crab Cake Egg Rolls 

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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.

Ingredients

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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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Find it online: https://recipe.newsvks.com/crab-cake-egg-rolls-2/