Crab Cake Egg Rolls
Crispy and golden Crab Cake Egg Rolls filled with succulent crab meat and vibrant vegetables, perfect for any gathering.
Ingredients
Crab Filling
- 1 lb lump crab meat Fresh crab meat provides rich flavor.
- 1/4 cup mayonnaise Adds richness and moisture.
- 1 tbsp Dijon mustard Provides a tangy kick.
- 1 tbsp Worcestershire sauce Enhances overall flavor.
- 1 large egg, beaten Binds the ingredients.
- 1/2 cup breadcrumbs Adds texture to the filling.
- 1/4 cup finely chopped green onions Brightens the flavor.
- 1/4 cup finely chopped red bell pepper Enhances flavor and presentation.
- 1 tbsp lemon juice Brings freshness to the filling.
- 1 tsp Old Bay seasoning Classic seafood seasoning.
- to taste salt and pepper For seasoning.
Wrappers and Frying
- 12 pieces egg roll wrappers Crispy casing for the filling.
- for frying amount vegetable oil Necessary for frying.
Instructions
Prepare the Filling
- In a large mixing bowl, combine the lump crab meat with mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, breadcrumbs, green onions, red bell pepper, lemon juice, Old Bay seasoning, salt, and pepper. Gently mix all the ingredients.
Assemble the Egg Rolls
- Lay an egg roll wrapper in a diamond shape. Spoon 2-3 tablespoons of the crab mixture into the center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly upwards. Use a bit of water to seal the edges.
Heat the Oil
- In a deep skillet, heat 1-2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Egg Rolls
- Carefully add the egg rolls to the hot oil in batches. Fry for 3-4 minutes, turning occasionally until golden brown and crispy.
Drain and Serve
- Remove the crispy egg rolls from the oil and place them on a plate lined with paper towels to drain excess oil. Serve warm with a dipping sauce.
Notes
Ensure your crab meat is fresh. Don't rush the mixing process to maintain the texture of the crab. Make sure the oil is hot enough to avoid soggy egg rolls.