Crab Cake Egg Rolls: A Delicious Fusion You Didn’t Know You Needed
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Learn how to make delicious Crab Cake Egg Rolls. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
1 pound fresh lump crab meat, picked over for shells
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Old Bay seasoning
1/2 teaspoon Worcestershire sauce
1/4 cup finely diced red bell pepper
1/4 cup finely diced green onion
1/2 cup panko breadcrumbs
8-10 egg roll wrappers
Vegetable oil for frying
Salt and pepper to taste
Optional: Lemon wedges for serving
Instructions
In a medium bowl, gently mix together the crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, red bell pepper, green onion, and panko breadcrumbs. Season with salt and pepper to taste.
Lay an egg roll wrapper on a clean surface with one corner pointing towards you, like a diamond shape.
Spoon about 2 tablespoons of the crab mixture onto the center of the wrapper. Dip your finger in water and moisten the edges of the wrapper.
Fold the bottom corner up over the filling, then fold in the side corners. Roll the wrapper up towards the top corner, sealing it tightly.
Heat vegetable oil in a deep pan over medium-high heat to 350°F.
Carefully add the egg rolls to the hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to remove the egg rolls and drain on paper towels.
Repeat with the remaining egg rolls, making sure the oil returns to the correct temperature between batches.
Serve hot with lemon wedges if desired, and enjoy the satisfying crunch and savory filling.
