Crab Cake Egg Rolls

If you’re on the hunt for a unique appetizer that packs a flavorful punch, look no further than these delightful Crab Cake Egg Rolls. They combine the rich, savory flavors of traditional crab cakes with the crispy crunch of egg rolls, making for a tasty treat that’s perfect for any occasion. Trust me, once you try these, they’ll become a favorite in your household.

Crab cakes are a beloved dish, especially in coastal regions, where fresh seafood reigns supreme. However, turning them into egg rolls adds a new twist to an old classic, making them portable and fun to eat. These Crab Cake Egg Rolls bring a delicious fusion of textures and tastes, creating a satisfying bite that just begs to be shared at parties, family gatherings, or even as a fun weeknight dinner. Plus, they’re easy to prepare, which means more quality time with your loved ones.

Ingredients

• 1 pound lump crab meat
• 1/2 cup breadcrumbs (use gluten-free for a healthier option)
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 2 green onions, finely chopped
• 1 teaspoon Old Bay seasoning
• 1 package egg roll wrappers (about 20)
• Vegetable oil for frying
• Sweet chili sauce for dipping

Instructions

Step 1:

In a large mixing bowl, gently fold together the lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, green onions, and Old Bay seasoning. Make sure not to break apart the crab meat too much; we want those lovely, chunky pieces.

Step 2:

Lay an egg roll wrapper flat on a clean surface, with one corner pointing towards you. Place about 2 tablespoons of the crab mixture in the center of the wrapper.

Step 3:

Fold the bottom corner of the wrapper over the filling, then fold in the side corners, and roll tightly to enclose the filling. Moisten the top corner with a little water to seal it closed. Repeat until all the filling is used.

Step 4:

In a deep skillet, heat about 1 to 2 inches of vegetable oil over medium heat. Gently slide in the egg rolls a few at a time, avoiding overcrowding. Fry until golden brown, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

Step 5:

Serve these irresistible Crab Cake Egg Rolls hot with a side of sweet chili sauce for dipping. Enjoy every crunchy, savory bite.

Nutritional Information

These Crab Cake Egg Rolls are not just delicious; they also pack a nutritious punch. Each serving of two egg rolls contains approximately:

• Calories: 300
• Protein: 10g
• Carbohydrates: 30g
• Fat: 15g

Feel free to pair with a fresh salad or some sautéed vegetables to round out your meal.

Healthier Alternatives

Looking to lighten things up? You can bake the egg rolls instead of frying them. Preheat your oven to 425°F (220°C) and place the rolled egg rolls on a baking sheet lined with parchment paper. Spray the tops lightly with cooking oil and bake for about 20-25 minutes, flipping halfway through, until golden and crispy. Plus, for a twist on flavor, try adding finely chopped veggies like bell peppers or zucchini into the crab mixture.

Serving Suggestions

These Crab Cake Egg Rolls make for a perfect party snack, but they’re fantastic as a main dish too. Serve them alongside a vibrant Asian-inspired slaw for a refreshing crunch, or even on a bed of mixed greens drizzled with a tangy vinaigrette. And let me tell you, they pair exceptionally well with a light beer or sparkling drink.

Common Mistakes

One common misstep is overfilling the egg rolls, which can lead to messy fry times (and nobody wants that). Stick to about 2 tablespoons of filling per roll and follow the folding instructions carefully. Also, be sure the oil is hot enough before adding your rolls; otherwise, you might end up with soggy bottoms instead of that delightful crispy exterior.

Chef’s Notes

• If you want to make these in advance, feel free to prepare the rolls and store them in the refrigerator for up to 24 hours before frying or baking.
• Don’t hesitate to experiment with flavors. Add in a touch of hot sauce or chopped jalapeños for a spicy kick.
• Craving something sweet afterward? Check out my delicious Cheesecake Egg Rolls for a delightful dessert option.

FAQs

• Q1: Can I make these crab cake egg rolls in advance?
  A1: Yes; Prepare and assemble the egg rolls, then refrigerate them for up to 24 hours before frying or baking.
• Q2: What should I do if I can’t find lump crab meat?
  A2: You can use crab claw meat or even imitation crab, though the flavor will be slightly different.
• Q3: How can I store leftover egg rolls?
  A3: Store them in an airtight container in the refrigerator for up to 3 days. To reheat, bake in an oven until crispy.

These Crab Cake Egg Rolls are a delightful twist that allows you to enjoy the rich flavor of crab cakes in a fun, bite-sized format. Whether you’re hosting a party or just enjoying a cozy dinner at home, these rolls are sure to impress. So go ahead, gather your ingredients, and let’s make a new family favorite that will have everyone asking for seconds. Don’t forget to check out my Homemade Crab Cakes Recipe for even more delicious seafood inspiration.

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