Description
Delicious and crispy Crab Cake Egg Rolls that combine fresh lump crab meat with creamy cheese and flavorful seasonings, wrapped in egg roll wrappers and fried to golden perfection. These seafood appetizers are perfect for parties or an elegant snack, served with sweet chili sauce or remoulade.
Ingredients
Scale
Crab Cake Mixture
- 8 ounces lump crab meat, picked over for shells
- 4 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped green onions
- 2 tablespoons finely chopped red bell pepper
- 1/4 cup panko breadcrumbs
Assembly and Frying
- 12 egg roll wrappers
- Vegetable oil for frying
- Sweet chili sauce or remoulade for serving
Instructions
- Prepare the Crab Mixture: In a medium bowl, gently mix the lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, chopped green onions, red bell pepper, and panko breadcrumbs until just combined, taking care not to break up the crab meat too much.
- Assemble the Egg Rolls: Lay an egg roll wrapper on a clean surface with one corner facing you. Spoon about 2 tablespoons of the crab mixture onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll tightly to enclose the filling, sealing the edge with a little water to prevent opening during frying. Repeat with the remaining wrappers and filling.
- Heat the Oil: Pour about 2 inches of vegetable oil into a deep skillet or pot and heat it to 350°F (175°C), using a thermometer for accuracy to ensure perfect frying conditions.
- Fry the Egg Rolls: Carefully place the egg rolls into the hot oil in batches, frying them for 3 to 4 minutes. Turn occasionally to ensure even browning until they are golden brown and crispy all over.
- Drain and Serve: Remove the fried egg rolls with a slotted spoon and drain on paper towels to remove excess oil. Serve warm with sweet chili sauce or remoulade for dipping.
Notes
- For a lighter alternative, brush the egg rolls with oil and bake at 400°F (205°C) for 15 to 18 minutes, turning halfway through for even crisping.
- Using fresh lump crab meat enhances the flavor and texture greatly.
- Ensure the crab meat is picked thoroughly to remove any shells or cartilage.
- Do not overmix the filling to keep the crab meat pieces intact.
