Crab Cake Egg Rolls (Printable Version)
Golden crispy rolls filled with seasoned crab and fresh vegetables. A delightful fusion appetizer.
# What You’ll Need:
→ Crab Cake Filling
01 - 8 oz lump crab meat, picked over for shells
02 - 1/2 cup finely diced celery
03 - 1/4 cup finely diced red bell pepper
04 - 2 green onions, thinly sliced
05 - 1/4 cup panko breadcrumbs
06 - 1 large egg, lightly beaten
07 - 2 tbsp mayonnaise
08 - 1 tbsp Dijon mustard
09 - 1 tbsp fresh parsley, chopped
10 - 1 tsp Old Bay seasoning
11 - 1/4 tsp cayenne pepper
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
→ Assembly
14 - 8 egg roll wrappers
15 - Small bowl of water for sealing wrappers
16 - Vegetable oil for frying
→ Dipping Sauce
17 - 1/2 cup mayonnaise
18 - 1 tbsp Dijon mustard
19 - 1 tbsp lemon juice
20 - 1 tsp hot sauce
21 - Salt and pepper to taste
# Directions:
01 - In a large bowl, gently combine the crab meat, celery, red bell pepper, green onions, panko breadcrumbs, beaten egg, mayonnaise, Dijon mustard, parsley, Old Bay seasoning, cayenne pepper, salt, and black pepper. Mix until just combined, taking care not to overmix and break up the crab meat chunks.
02 - Place an egg roll wrapper on a clean, dry surface with one corner pointing toward you. Spoon approximately 2-3 tablespoons of the crab mixture into the center of the wrapper.
03 - Fold the bottom corner over the filling, then fold in both side corners. Roll the wrapper tightly away from you, sealing the final edge with a small amount of water. Repeat this process with the remaining wrappers and filling.
04 - Pour approximately 2 inches of vegetable oil into a deep skillet or heavy-bottomed pot. Heat the oil to 350°F, monitoring the temperature carefully with a thermometer.
05 - Fry the egg rolls in batches of 3-4, turning them occasionally with tongs, until golden brown and crispy, about 3-4 minutes per batch. Transfer the cooked egg rolls to paper towels to drain excess oil.
06 - Whisk together the mayonnaise, Dijon mustard, lemon juice, hot sauce, salt, and pepper in a small bowl until smooth and fully incorporated.
07 - Arrange the hot crab cake egg rolls on a serving platter alongside the prepared dipping sauce. Serve while hot and crispy for optimal texture and flavor.
# Top Tips:
01 -
- You get the satisfying crunch of an egg roll wrapper protecting the delicate sweet crab inside
- They reheat surprisingly well making them perfect for party prep
02 -
- Overmixing the crab filling makes it rubbery so fold it together gently like muffin batter
- Seal the wrappers really well with water or they will burst open during frying
03 -
- Pat your crab meat dry with paper towels before mixing to prevent soggy filling
- Keep your oil temperature steady between 350 and 375 degrees throughout