Crab Cake Egg Rolls
These Crab Cake Egg Rolls blend tender lump crab meat with classic Old Bay seasoning, wrapped in a crispy egg roll shell for a delectable seafood appetizer that’s perfect for parties or weeknight treats.
Ingredients
- 8 oz lump crab meat picked over for shells
- 1/4 cup mayonnaise light or full-fat
- 1 tablespoon Dijon mustard
- 1 large egg beaten
- 2 tablespoons green onions finely chopped
- 1/4 cup red bell pepper minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 12 sheets egg roll wrappers thawed
- 2 tablespoons fresh parsley chopped, for garnish
- vegetable oil for deep frying
- dipping sauce see Directions for recipe
Instructions
- In a medium bowl, gently combine lump crab meat, mayonnaise, Dijon mustard, beaten egg, green onions, red bell pepper, Worcestershire sauce, Old Bay seasoning, salt, and pepper until just mixed, keeping the crab flaky.
- Cover and refrigerate for at least 15 minutes to firm up the filling for easier rolling.
- Place one wrapper on a clean surface, spoon 2 tablespoons of crab mixture onto center, fold bottom corner over, tuck in sides, roll up, and seal with water.
- Heat oil in a skillet or fryer to 350°F (175°C) for perfectly crispy egg rolls.
- Fry rolls in batches for 2–3 minutes per side until golden brown, then drain on paper towels.
- Whisk ½ cup sour cream, 2 tablespoons sweet chili sauce, and a squeeze of lime juice for a quick tangy dip.
- Garnish with parsley and serve hot alongside the dipping sauce.
Notes
To make ahead, freeze assembled rolls on a tray, then store in a freezer bag; fry directly from frozen, adding 1–2 minutes to cooking time.
Nutrition
Calories: 110kcal
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