Crab Cake Egg Rolls (Printable)
Crispy wrappers filled with seasoned crab meat, vegetables, and herbs. Perfect fusion appetizer for parties and gatherings.
# What You Need:
→ Crab Cake Filling
01 - 8 oz lump crab meat, picked over for shells
02 - 1/2 cup finely diced celery
03 - 1/4 cup finely diced red bell pepper
04 - 2 green onions, thinly sliced
05 - 1/4 cup panko breadcrumbs
06 - 1 large egg, lightly beaten
07 - 2 tbsp mayonnaise
08 - 1 tbsp Dijon mustard
09 - 1 tbsp fresh parsley, chopped
10 - 1 tsp Old Bay seasoning
11 - 1/4 tsp cayenne pepper
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
→ Assembly
14 - 8 egg roll wrappers
15 - Small bowl of water for sealing wrappers
16 - Vegetable oil for frying
→ Dipping Sauce
17 - 1/2 cup mayonnaise
18 - 1 tbsp Dijon mustard
19 - 1 tbsp lemon juice
20 - 1 tsp hot sauce
21 - Salt and pepper to taste
# Steps:
01 - Gently mix crab meat, celery, red bell pepper, green onions, panko breadcrumbs, beaten egg, mayonnaise, Dijon mustard, parsley, Old Bay seasoning, cayenne pepper, salt, and black pepper in a large bowl until just combined. Avoid overmixing to prevent breaking up the crab meat.
02 - Place an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon 2 to 3 tablespoons of crab mixture into the center. Fold the bottom corner over the filling, fold in both sides, then roll tightly. Seal the edge with a small amount of water. Repeat with remaining wrappers and filling.
03 - Pour 2 inches of vegetable oil into a deep skillet or heavy-bottomed pot. Heat the oil to 350°F, maintaining temperature throughout frying.
04 - Fry egg rolls in batches, turning occasionally, until golden brown and crispy, about 3 to 4 minutes per batch. Transfer to paper towels to drain excess oil.
05 - Whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce, salt, and pepper in a small bowl until smooth and well combined.
06 - Arrange crab cake egg rolls on a serving platter and serve immediately with the dipping sauce on the side.
# Expert Advice:
01 -
- The crunch of a golden egg roll wrapper gives way to the most tender, seasoned crab filling youve ever tasted
- These disappear faster than any appetizer Ive ever served, and people actually remember them weeks later
02 -
- Overworking the crab filling makes it tough and rubbery, so mix gently and stop as soon as everything is combined
- Hot oil at 350F is crucial or these will be greasy instead of perfectly crispy and light
03 -
- Pat your crab meat dry with paper towels before mixing to prevent soggy filling
- Keep your water bowl nearby while rolling, dry wrappers will not seal properly