Description
Crispy Crab Cake Egg Rolls blend the mouthwatering flavors of traditional crab cakes with the crispy, golden bliss of egg rolls, creating a delectable dish that elevates your appetizers.
Ingredients
Scale
- 1 pound lump crab meat
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup finely chopped green onions
- 1/4 cup breadcrumbs (plus extra for coating)
- Salt and pepper to taste
- 10 egg roll wrappers
- Vegetable oil for frying
Instructions
- Prepare the Filling: In a large mixing bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, and onion powder. Mix well until smooth.
- Add the Crab: Gently fold in the lump crab meat, green onions, and breadcrumbs. Season with salt and pepper and mix until combined.
- Assemble the Egg Rolls: Lay one egg roll wrapper on a clean surface, spoon about 2 tablespoons of crab mixture onto the center of the wrapper.
- Roll it Up: Fold the bottom corner of the wrapper over the filling, fold in the sides and roll it up tightly, sealing the top corner with a dab of water.
- Fry the Egg Rolls: Heat 2 inches of vegetable oil in a deep frying pan to 350°F (175°C). Fry egg rolls in batches for about 3-4 minutes on each side until golden brown and crispy.
- Drain and Serve: Remove egg rolls from the oil and drain on paper towels. Cool slightly before serving with sweet chili or tartar sauce.
Notes
For best results, avoid overmixing the filling, chill the mixture before wrapping, and use high-quality crab meat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg