Description
Crispy on the outside and rich with crab flavor inside, these Crab Cake Egg Rolls combine the best of coastal and comfort food. Perfect for parties, snacks, or a gourmet appetizer!
Ingredients
- 1 lb lump crab meat, drained and picked clean
- 1/3 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1/4 cup breadcrumbs
- 2 green onions, finely chopped
- 1 egg (optional, for extra binding)
- 10 egg roll wrappers
- Vegetable oil, for frying
- Optional: 1/4 cup diced celery or bell pepper, dash of hot sauce
Instructions
- Prepare the filling:
In a large bowl, gently mix crab meat, mayonnaise, mustard, Old Bay seasoning, breadcrumbs, and green onions until evenly combined. Be careful not to break up the crab too much. - Assemble the egg rolls:
Lay an egg roll wrapper flat (corner facing you). Add 2 tablespoons of the crab mixture to the center. Fold the bottom corner up over the filling, then fold in the sides and roll tightly. Seal with a dab of water. - Heat the oil:
In a deep skillet or fryer, heat oil to 350°F (175°C). - Fry until golden:
Fry each egg roll for 3–4 minutes per side or until crispy and golden brown. Remove and drain on paper towels. - Serve:
Enjoy warm with dipping sauces such as remoulade, garlic aioli, or sweet chili sauce.
Notes
- Don’t overfill: Keep the filling modest to prevent leaks while frying.
- Seal tightly: Use a little water to secure the edges for perfect rolls.
- Air-fryer option: Cook at 375°F for 10–12 minutes, flipping halfway through.
- Make ahead: You can prep the rolls a day in advance; just refrigerate until frying.
- Reheat: Re-crisp in an oven or air fryer; avoid microwaving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes