Description
These Crab Cake Egg Rolls are a fusion of crispy and savory goodness. Inspired by classic crab cakes and wrapped in a crunchy egg roll shell, they make an irresistible appetizer or main dish for any occasion.
Ingredients
Scale
- 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
- In a large mixing bowl, gently fold together the lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, green onions, and Old Bay seasoning. Avoid breaking up the crab too much.
- Place an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of the crab mixture into the center.
- Fold the bottom corner over the filling, fold in the sides, and roll tightly. Dab the top corner with water to seal. Repeat with remaining filling.
- Heat 1 to 2 inches of vegetable oil in a deep skillet over medium heat. Fry a few rolls at a time, 3–4 minutes per side, until golden brown. Drain on paper towels.
- Serve warm with sweet chili sauce for dipping and enjoy the crunch!
Notes
You can prep these egg rolls a day ahead and refrigerate until ready to cook. Add diced bell pepper or jalapeño for extra flavor. For a lighter version, bake at 425°F for 20–25 minutes, flipping once.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Fried
- Cuisine: Fusion
Nutrition
- Serving Size: 2 egg rolls
- Calories: 300
- Sugar: 3g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg
Keywords: crab cake, egg rolls, appetizer, seafood, party food