Description
Learn how to make delicious Crab Cake Egg Rolls with this easy recipe!
Ingredients
Scale
- 8 oz lump crab meat (picked over for shells)
- ¼ cup mayonnaise
- 1 large egg, beaten
- ½ cup breadcrumbs (panko or regular)
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- ½ tsp paprika
- 1 tbsp lemon juice
- 2 tbsp green onions, finely chopped
- Salt & pepper, to taste
- 8–10 egg roll wrappers
- Oil, for frying
- ¼ cup mayonnaise (for dipping sauce)
- 1 tbsp sriracha or hot sauce (for dipping sauce)
- 1 tsp lemon juice (for dipping sauce)
Instructions
- Make the filling: In a mixing bowl, combine crab meat, mayonnaise, egg, breadcrumbs, mustard, Old Bay, garlic powder, paprika, lemon juice, green onions, salt, and pepper. Mix gently until just combined.
- Assemble the egg rolls: Place an egg roll wrapper on a clean surface with one corner facing you. Spoon 2–3 tablespoons of crab mixture in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a little water. Repeat with remaining wrappers.
- Fry: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes, or until golden and crispy. Drain on paper towels.
- Make the dipping sauce: Whisk together mayonnaise, sriracha, and lemon juice until smooth.
- Serve: Enjoy your crab cake egg rolls hot with dipping sauce on the side.
Notes
- Ensure crab meat is free of shells before mixing.
- Adjust the amount of sriracha in the dipping sauce to taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg