Crab Cake Egg Rolls are a delightful fusion of two beloved dishes: crab cakes and egg rolls. Perfect for appetizers or even as a main dish, these egg rolls bring together the rich flavor of lump crab meat with the crispy exterior of traditional egg rolls. Whether you’re hosting a gathering or just craving a savory treat, these crab cake egg rolls will impress your guests with their crispy, golden texture and the delicious taste of seafood. Paired with your favorite dipping sauce, this recipe offers an explosion of flavors in every bite.
Ingredients:
- 1 lb lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1 large egg
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/2 cup panko breadcrumbs
- 1/4 cup green onions, finely chopped
- 10-12 egg roll wrappers
- Vegetable oil for frying
- Dipping sauce of your choice (e.g., remoulade, sweet chili sauce)
Preparation:
Step 1:
In a medium-sized mixing bowl, whisk together the mayonnaise, large egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning until well combined. This will form the flavorful base for your crab cake mixture.
Step 2:
Gently fold in the lump crab meat, ensuring you’ve already picked out any stray shells. Be careful not to break up the crab meat too much as you want to retain its chunky texture.
Step 3:
Add the panko breadcrumbs and finely chopped green onions to the bowl. Gently mix until everything is well combined. The breadcrumbs will help bind the mixture together, while the green onions will add a fresh flavor and slight crunch.
Step 4:
Take an egg roll wrapper and lay it flat on a clean surface. Place 2-3 tablespoons of the crab mixture in the center of the wrapper. This should be enough to fill the wrapper without overstuffing it.
Step 5:
To wrap, fold the sides of the wrapper over the crab filling, then roll it tightly from the bottom. Use a small amount of water along the edges to seal the wrapper, ensuring the egg roll doesn’t open while frying.
Step 6:
Heat about 2 inches of vegetable oil in a deep skillet or fryer over medium heat, reaching a temperature of 350°F (175°C). Carefully fry the crab cake egg rolls in batches to avoid overcrowding the pan. Fry each roll for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.
Step 7:
Remove the egg rolls from the oil using a slotted spoon and drain on paper towels to remove excess oil. Serve the crab cake egg rolls hot with your preferred dipping sauce, such as remoulade or sweet chili sauce.
Cooking Note:
- For an extra kick, add a dash of hot sauce or a pinch of cayenne pepper to the crab mixture before assembling the egg rolls.
- Make sure to tightly seal the egg rolls to prevent the filling from spilling out during frying.
- Keep a close eye on the oil temperature while frying. If it gets too hot, the egg rolls may brown too quickly without cooking the filling thoroughly.
Serving Suggestions:
- Serve these crispy Crab Cake Egg Rolls with a side of coleslaw for a complete meal.
- For a dipping option, remoulade sauce complements the seafood flavor perfectly, while a tangy sweet chili sauce provides a nice contrast to the richness of the crab meat.
- Garnish with fresh lemon wedges or a sprinkle of chopped parsley for added flavor and presentation.
Tips:
- When working with lump crab meat, be gentle to avoid breaking up the delicate texture.
- You can prepare the crab mixture in advance and refrigerate it until you’re ready to assemble and fry the egg rolls.
- If you prefer baking over frying, place the egg rolls on a baking sheet and lightly brush them with oil. Bake at 400°F (200°C) for 12-15 minutes, flipping halfway through until they’re crispy and golden.
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Nutritional Information:
- Calories: 350 kcal per serving
- Protein: 15g
- Sodium: 580mg
FAQs:
1. Can I use imitation crab for this recipe?
While imitation crab can be used, it won’t offer the same authentic flavor and texture as lump crab meat. However, it’s a more affordable alternative if you’re on a budget.
2. Can I make these egg rolls in advance?
Yes! You can prepare and assemble the egg rolls ahead of time, then store them in the refrigerator for a few hours before frying. If you need to store them longer, freeze the assembled egg rolls and fry them straight from the freezer when needed, adding an extra minute or two to the frying time.
3. Can I bake these instead of frying?
Absolutely! For a healthier version, bake the egg rolls at 400°F (200°C) for 12-15 minutes, turning them halfway through. Make sure to lightly brush them with oil before baking to ensure a crispy exterior.
4. What can I serve with Crab Cake Egg Rolls?
These egg rolls pair well with a fresh salad, crispy fries, or roasted vegetables. For dipping, remoulade sauce, tartar sauce, or a tangy sweet chili sauce are excellent choices.
5. How can I prevent my egg rolls from getting soggy?
Ensure your oil is at the correct temperature (350°F/175°C) before frying. Fry in small batches to avoid overcrowding the pan, which can lower the oil temperature and lead to soggy egg rolls.
Conclusion:
Crab Cake Egg Rolls are a fantastic blend of two classic dishes, offering the savory flavors of crab cakes wrapped in a crispy egg roll shell. With a perfect balance of texture and flavor, this recipe is bound to become a favorite for seafood lovers and party hosts alike. Serve these golden-brown delights with a side of your favorite dipping sauce and watch as they disappear from the plate in no time!
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Crab Cake Egg Rolls Recipe
- Total Time: 30 minutes
Ingredients
Ingredients:
- 1 lb lump crab meat, picked over for shells
- 1/4 cup mayonnaise
- 1 large egg
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/2 cup panko breadcrumbs
- 1/4 cup green onions, finely chopped
- 10–12 egg roll wrappers
- Vegetable oil for frying
- Dipping sauce of your choice (e.g., remoulade, sweet chili sauce)
Instructions
Preparation:
Step 1:
In a medium-sized mixing bowl, whisk together the mayonnaise, large egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning until well combined. This will form the flavorful base for your crab cake mixture.
Step 2:
Gently fold in the lump crab meat, ensuring you’ve already picked out any stray shells. Be careful not to break up the crab meat too much as you want to retain its chunky texture.
Step 3:
Add the panko breadcrumbs and finely chopped green onions to the bowl. Gently mix until everything is well combined. The breadcrumbs will help bind the mixture together, while the green onions will add a fresh flavor and slight crunch.
Step 4:
Take an egg roll wrapper and lay it flat on a clean surface. Place 2-3 tablespoons of the crab mixture in the center of the wrapper. This should be enough to fill the wrapper without overstuffing it.
Step 5:
To wrap, fold the sides of the wrapper over the crab filling, then roll it tightly from the bottom. Use a small amount of water along the edges to seal the wrapper, ensuring the egg roll doesn’t open while frying.
Step 6:
Heat about 2 inches of vegetable oil in a deep skillet or fryer over medium heat, reaching a temperature of 350°F (175°C). Carefully fry the crab cake egg rolls in batches to avoid overcrowding the pan. Fry each roll for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.
Step 7:
Remove the egg rolls from the oil using a slotted spoon and drain on paper towels to remove excess oil. Serve the crab cake egg rolls hot with your preferred dipping sauce, such as remoulade or sweet chili sauce.
Notes
Cooking Note:
- For an extra kick, add a dash of hot sauce or a pinch of cayenne pepper to the crab mixture before assembling the egg rolls.
- Make sure to tightly seal the egg rolls to prevent the filling from spilling out during frying.
- Keep a close eye on the oil temperature while frying. If it gets too hot, the egg rolls may brown too quickly without cooking the filling thoroughly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 350 kcal per serving
- Sodium: 580mg
- Protein: 15g