Crab Cake Egg Rolls
These Crab Cake Egg Rolls combine the rich, savory flavor of classic crab cakes with the crispy, golden exterior of egg rolls. Perfect for parties, seafood lovers, or when you’re craving something unique, they’re delicious served hot with your favorite dipping sauce.
Ingredients
- 1 cup crab meat fresh or canned, thoroughly drained
- 1/4 cup breadcrumbs
- 1 tbsp mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp old bay seasoning
- 1 tsp Dijon mustard
- 1 egg beaten, for the crab cake mixture
- 1 tbsp fresh parsley chopped
- 1/2 tsp lemon zest
- 6 egg roll wrappers
- 1 egg beaten, for sealing the egg rolls
- oil for frying
Instructions
- In a medium-sized bowl, combine the crab meat, breadcrumbs, mayonnaise, Worcestershire sauce, old bay seasoning, Dijon mustard, beaten egg, parsley, and lemon zest. Mix until well incorporated.
- Lay an egg roll wrapper flat on a clean surface. Spoon approximately two tablespoons of the crab mixture onto the center of the wrapper.
- Brush the edges of the wrapper lightly with the beaten egg for sealing. Fold in the sides and roll tightly, sealing the ends well to prevent leaks while frying.
- Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the egg rolls in batches, without overcrowding, until golden brown and crispy, about 2-3 minutes per side.
- Transfer fried egg rolls to a paper towel-lined plate to drain excess oil.
- Serve hot with your choice of dipping sauce and sides.
Notes
These egg rolls pair wonderfully with a tangy remoulade, spicy aioli, or sweet chili sauce. For an extra kick, add a dash of hot sauce to the crab mixture.
Nutrition
Calories: 210kcal
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