Crab Cake Egg Rolls are a delicious fusion of crispy egg roll wrappers and savory crab cake filling. These egg rolls are stuffed with a mixture of crab meat, vegetables, and seasoning, then fried to perfection for an irresistibly crunchy exterior and a flavorful, tender center. Whether you’re serving them as an appetizer for a special gathering or just enjoying a fun twist on crab cakes, these egg rolls are sure to impress. Let’s dive into this unique and delectable recipe!

Table of Contents

1. Ingredients for Crab Cake Egg Rolls
2. Instructions for Crab Cake Egg Rolls
3. Tips & Notes
4. Recipe Variations & Substitutions
5. Frequently Asked Questions (FAQs)
6. Conclusion

Ingredients for Crab Cake Egg Rolls

• 1 lb lump crab meat
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, beaten
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley
• 1/4 cup finely chopped green onions
• 12-15 egg roll wrappers
• Vegetable oil, for frying

For the Dipping Sauce:

• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1/2 teaspoon Old Bay seasoning

Instructions for Crab Cake Egg Rolls

Step 1: Prepare the Crab Cake Filling

• In a large bowl, combine the lump crab meat, panko breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, black pepper, chopped parsley, and green onions.
• Gently mix until all ingredients are well incorporated, being careful not to break up the crab meat too much.

Step 2: Assemble the Egg Rolls

• Lay an egg roll wrapper on a clean, flat surface, with one corner pointing towards you (like a diamond shape).
• Place about 2 tablespoons of the crab mixture in the center of the wrapper.
• Fold the bottom corner up over the filling, then fold in the side corners. Roll tightly, sealing the top corner with a little water to ensure the egg roll stays closed.
• Repeat the process until all the crab mixture is used up.

Step 3: Fry the Egg Rolls

• Heat about 2 inches of vegetable oil in a heavy-bottomed skillet or deep fryer to 350°F (175°C).
• Carefully add the egg rolls to the hot oil, frying in batches to avoid overcrowding.
• Fry for 3-4 minutes or until golden brown and crispy, turning occasionally for even frying.
• Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.

Step 4: Prepare the Dipping Sauce

• In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, honey, and Old Bay seasoning until smooth.

Step 5: Serve

• Serve the crab cake egg rolls warm with the prepared dipping sauce on the side.

Tips & Notes

• Keep Crab Meat Intact: When mixing the crab cake filling, be gentle to keep larger pieces of crab meat intact for better texture.
• Seal Properly: Make sure to seal the egg roll wrappers tightly with a little water to prevent them from opening while frying.
• Oil Temperature: Use a thermometer to maintain the oil temperature at 350°F for consistent, crispy results.

Recipe Variations & Substitutions

• Baked Version: For a healthier alternative, brush the egg rolls with a little oil and bake at 400°F (200°C) for 15-20 minutes, or until golden and crispy.
• Spicy Twist: Add 1-2 teaspoons of sriracha or hot sauce to the crab mixture for a spicy kick.
• Different Dipping Sauce: Substitute the dipping sauce with sweet chili sauce or remoulade for a different flavor profile.

Frequently Asked Questions (FAQs)

1. Can I use imitation crab for this recipe?

Yes, you can use imitation crab if you prefer or if lump crab meat is not available. However, the flavor will be slightly different from traditional crab meat.

2. How do I store leftover crab cake egg rolls?

Store leftover egg rolls in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through for the best texture.

3. Can I make these egg rolls in advance?

You can assemble the egg rolls ahead of time and keep them refrigerated for up to 1 day before frying. Make sure they are tightly wrapped to prevent drying out.

These Crab Cake Egg Rolls are a delightful combination of flavors and textures—crispy on the outside, with a savory, tender crab filling on the inside. They are perfect as an appetizer, party snack, or even a main dish with a side salad. The dipping sauce adds a tangy kick that complements the rich flavors of the crab. Give this unique recipe a try, and enjoy a fun twist on traditional crab cakes!

Happy cooking, and enjoy every crispy, savory bite!