Description
Crab Cake Egg Rolls are a delightful fusion of crispy egg rolls filled with savory lump crab meat and aromatic spices. Each bite offers a satisfying crunch followed by the rich flavors reminiscent of traditional crab cakes, making them an irresistible choice for any gathering. Perfect as an appetizer or a main dish, these egg rolls serve beautifully with your favorite dipping sauce, ensuring they will be the star of your next event.
Ingredients
Scale
- 1 cup fresh lump crab meat
- 8 egg roll wrappers
- 1/4 cup finely chopped green onions
- 2 tbsp full-fat mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- Vegetable oil for frying
Instructions
- In a mixing bowl, combine crab meat, green onions, mayonnaise, Dijon mustard, and Old Bay seasoning. Mix gently to preserve the crab’s texture.
- Arrange egg roll wrappers in a diamond shape. Place about 2 tablespoons of filling in the center of each wrapper.
- Fold the bottom corner over the filling, fold in both sides, then roll tightly towards the top corner and seal with water if necessary.
- Heat vegetable oil in a deep pan to 350°F (175°C). Fry egg rolls in batches for about 3 minutes per side until golden brown.
- Drain on paper towels and serve warm with your choice of dipping sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll (70g)
- Calories: 150
- Sugar: 0g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg
Keywords: - Add diced jalapeños to the filling for a spicy kick. - Substitute crab with shrimp or lobster for a different seafood flavor. - Store leftover egg rolls in an airtight container in the fridge for up to three days; reheat in the oven.