Crab Cake Egg Rolls (Print Version)
Crunchy egg rolls packed with succulent crab and fresh veggies, perfect for sharing.
# Ingredients:
→ Filling
01 -
1 pound lump crab meat, picked over for shells
02 -
1/4 cup mayonnaise
03 -
1 tablespoon Dijon mustard
04 -
1 tablespoon Worcestershire sauce
05 -
1 large egg, beaten
06 -
1/2 cup plain breadcrumbs
07 -
1/4 cup finely chopped green onions
08 -
1/4 cup finely diced red bell pepper
09 -
1 tablespoon freshly squeezed lemon juice
10 -
1 teaspoon Old Bay seasoning
11 -
Kosher salt, to taste
12 -
Freshly ground black pepper, to taste
→ Assembly and Cooking
13 -
12 egg roll wrappers
14 -
Vegetable oil, for deep frying
15 -
Water, as needed to seal wrappers
# Instructions:
01 -
In a large bowl, gently fold together lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, breadcrumbs, green onions, red bell pepper, lemon juice, Old Bay seasoning, salt, and pepper, being careful to maintain the crab's texture.
02 -
Place an egg roll wrapper on a clean surface with one corner facing you. Spoon 2 to 3 tablespoons of crab mixture near the center. Fold the bottom corner over the filling, fold in the sides snugly, and roll upwards, sealing the top corner with water. Repeat with remaining wrappers and filling.
03 -
In a deep skillet or frying pan, heat 1 to 2 inches of vegetable oil over medium-high heat to 350°F. Test oil temperature by dropping in a piece of wrapper; it should sizzle and turn golden within a minute.
04 -
Working in batches, carefully lower prepared egg rolls into hot oil. Fry for 3 to 4 minutes, turning as needed until golden brown and crisp on all sides.
05 -
Remove fried egg rolls and drain on a plate lined with paper towels. Serve warm, accompanied by tartar sauce or spicy aioli if desired.
# Notes:
01 -
Maintain a gentle touch when mixing the crab filling to preserve the crab's delicate texture.