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Crab Cake Egg Rolls

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Crab Cake Egg Rolls bring together the best of both worlds: the rich, savory flavors of crab cakes with the irresistible crunch of fried egg rolls. This appetizer is perfect for any occasion, whether you're serving it at a dinner party or enjoying it as a snack. The filling is made with lump crab meat, green onions, red bell pepper, and a touch of lemon juice for freshness, all seasoned with Old Bay for that signature seafood flavor. Each roll is carefully wrapped in an egg roll wrapper, then fried to golden perfection, resulting in a crispy exterior and a flavorful, tender filling. For a healthier option, you can bake the egg rolls instead of frying. Serve with tartar sauce, spicy aioli, or your favorite dipping sauce for a delicious appetizer everyone will love.
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Updated on Fri, 03 Jan 2025 16:10:31 GMT
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Crab Cake Egg Rolls | myhomemaderecipe.com

Crab Cake Egg Rolls are a delightful fusion of two classic dishes: crab cakes and egg rolls. These crispy, golden bites are filled with savory crab meat, fresh vegetables, and the perfect blend of spices, creating an appetizer that’s sure to impress at any gathering. Whether fried or baked, these egg rolls offer the crunchy texture we all love, paired with the rich, tender filling of a traditional crab cake.

Ingredients

  • Lump Crab Meat: 1 lb of lump crab meat forms the base of these egg rolls, providing rich and savory flavor.
  • Mayonnaise: 1/4 cup of mayonnaise helps bind the crab mixture together while adding moisture and creaminess.
  • Dijon Mustard: 1 tablespoon of Dijon mustard gives the filling a slight tang and depth of flavor.
  • Worcestershire Sauce: 1 tablespoon adds a savory, umami richness to the crab cake filling.
  • Egg: 1 beaten egg helps bind the ingredients together and adds richness to the filling.
  • Breadcrumbs: 1/2 cup of breadcrumbs provides structure, helping the crab cake mixture hold its shape inside the egg roll wrappers.
  • Green Onions: 1/4 cup of finely chopped green onions adds freshness and a mild onion flavor to the filling.
  • Red Bell Pepper: 1/4 cup of finely chopped red bell pepper adds sweetness and a pop of color to the filling.
  • Lemon Juice: 1 tablespoon of lemon juice brightens the flavors and adds a refreshing citrus note.
  • Old Bay Seasoning: 1 teaspoon of Old Bay seasoning brings the classic seafood seasoning to the dish, enhancing the crab’s flavor.
  • Salt and Pepper: Add salt and pepper to taste for the perfect balance of seasoning.
  • Egg Roll Wrappers: 12 egg roll wrappers are used to encase the flavorful crab cake mixture, providing a crispy shell once fried or baked.
  • Vegetable Oil: Enough vegetable oil for frying, or you can bake the egg rolls as a healthier alternative.

Instructions

Step 1:
In a large mixing bowl, combine the lump 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 all the ingredients are well combined, being careful not to break up the crab meat too much to preserve its texture.
Step 2:
Lay an egg roll wrapper on a clean, flat surface, positioning it in a diamond shape with one corner pointing towards you. Place about 2-3 tablespoons of the crab cake mixture near the center of the wrapper.
Step 3:
Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll up the wrapper tightly, making sure the filling is fully enclosed. Use a little water on the edges of the wrapper to seal it completely. Repeat with the remaining wrappers and crab mixture.
Step 4:
In a large, deep skillet or frying pan, heat 1-2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of egg roll wrapper—if it sizzles and turns golden in about 1 minute, the oil is ready.
Step 5:
Carefully place the prepared egg rolls into the hot oil in batches, frying them for 3-4 minutes per batch or until they are golden brown on all sides. Use tongs to turn the egg rolls as needed to ensure even browning.
Step 6:
Once cooked, remove the egg rolls from the oil and drain them on a paper towel-lined plate to remove excess oil.
Step 7:
For a healthier alternative, you can bake the egg rolls instead of frying. Preheat the oven to 400°F (200°C) and bake the rolls for 12-15 minutes, turning halfway through, until they are crispy and golden brown.
Step 8:
Serve the crab cake egg rolls warm with your favorite dipping sauce, such as tartar sauce, spicy aioli, or sweet chili sauce. Enjoy!

Serving and Storage Tips

  • Serve Crab Cake Egg Rolls hot and fresh for the best flavor and texture. The crispy exterior pairs beautifully with the warm, savory crab filling.
  • Pair these egg rolls with dipping sauces like tartar sauce, a spicy aioli, or even sweet chili sauce for a delightful contrast of flavors.
  • If you're making the egg rolls ahead of time, you can fry them and store them in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to re-crisp the exterior before serving.
  • For longer storage, you can freeze the uncooked egg rolls. Place them on a tray in the freezer until solid, then transfer them to a freezer-safe bag. When you're ready to cook, fry or bake them directly from frozen, adding a few extra minutes to the cooking time.

Helpful Notes

  • If you’re looking for a lighter version, baking the egg rolls instead of frying is a great option. Just make sure to flip them halfway through baking for even crispiness.
  • For added flavor, you can sprinkle some extra Old Bay seasoning on the outside of the egg rolls before serving.
  • Feel free to customize the filling by adding more vegetables like finely chopped celery or carrots to give the egg rolls more texture and color.

Crab Cake Egg Rolls

These Crab Cake Egg Rolls combine the savory flavors of crab cakes with the crispiness of egg rolls, creating a delicious appetizer or snack.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
By: Zaho


Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 egg rolls)

Dietary: Dairy-Free

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 06

Serve warm with your choice of dipping sauce, such as tartar sauce or a spicy aioli.

Notes

  1. For a healthier option, bake the egg rolls at 400°F (200°C) for 12-15 minutes or until crispy, turning halfway through.
  2. Make sure to drain the crab meat well to avoid excess moisture in the filling.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 150
  • Total Fat: 9 g
  • Total Carbohydrate: 15 g
  • Protein: 7 g