Crab Cake Egg Rolls (Print Version)
Ingredients:
01 -
1 lb lump crab meat.
02 -
1/4 cup mayonnaise.
03 -
1 tablespoon Dijon mustard.
04 -
1 tablespoon Worcestershire sauce.
05 -
1 egg, beaten.
06 -
1/2 cup breadcrumbs.
07 -
1/4 cup finely chopped green onions.
08 -
1/4 cup finely chopped red bell pepper.
09 -
1 tablespoon lemon juice.
10 -
1 teaspoon Old Bay seasoning.
11 -
Salt and pepper to taste.
12 -
12 egg roll wrappers.
13 -
Vegetable oil for frying.
Instructions:
01 -
In a large mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, breadcrumbs, green onions, red bell pepper, lemon juice, Old Bay seasoning, salt, and pepper. Gently mix until well combined, being careful not to break up the crab meat too much.
02 -
Lay an egg roll wrapper on a clean, flat surface in a diamond shape. Place 2-3 tablespoons of the crab cake mixture near the center of the wrapper.
03 -
Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Use a bit of water to seal the edges. Repeat with remaining wrappers and crab mixture.
04 -
In a large, deep skillet or frying pan, heat about 1-2 inches of vegetable oil over medium-high heat to 350°F (175°C). Test the oil with a small piece of wrapper—it should sizzle and turn golden brown in about 1 minute.
05 -
Fry the crab cake egg rolls in batches, turning occasionally, until golden brown on all sides, about 3-4 minutes per batch. Drain on paper towels.
06 -
Serve warm with your choice of dipping sauce, such as tartar sauce or a spicy aioli.
Notes:
01 -
For a healthier option, bake the egg rolls at 400°F (200°C) for 12-15 minutes or until crispy, turning halfway through.
02 -
Make sure to drain the crab meat well to avoid excess moisture in the filling.