Crab Cake Egg Rolls Recipe

Prepare the Crab Cake Filling: In a large mixing bowl, combine the crab meat, panko breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, salt, pepper, parsley, and green onion. Gently mix until well combined, being careful not to break up the crab meat too much.
Assemble the Egg Rolls: Place an egg roll wrapper on a clean surface, with one corner pointing towards you (like a diamond shape). Spoon about 2-3 tablespoons of the crab cake mixture into the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly, sealing the top corner with a bit of water. Repeat with the remaining wrappers and filling.
Heat the Oil: In a deep skillet or heavy-bottomed pot, heat about 2 inches of vegetable oil to 350°F (175°C). You can use a kitchen thermometer to monitor the temperature.
Fry the Egg Rolls: Carefully add the egg rolls to the hot oil, a few at a time, making sure not to overcrowd the pan. Fry for 3-4 minutes, or until golden brown and crispy, turning occasionally to ensure even cooking. Remove the egg rolls with a slotted spoon and drain on a paper towel-lined plate.
Prepare the Dipping Sauce: In a small bowl, whisk together the mayonnaise, Dijon mustard, hot sauce (if using), lemon juice, salt, and pepper. Adjust the seasoning to taste.
Serve: Serve the crab cake egg rolls hot with the dipping sauce on the side.
Tips for Perfect Crab Cake Egg Rolls
Don’t Overfill the Wrappers: Overfilling can cause the egg rolls to burst while frying. Use about 2-3 tablespoons of filling per egg roll to ensure they seal properly.
Seal Tightly: Make sure to seal the edges of the egg roll wrappers tightly with water to prevent them from opening while frying.
Monitor Oil Temperature: Maintaining an oil temperature of 350°F (175°C) is crucial for achieving crispy, golden egg rolls without them absorbing too much oil. Use a thermometer to keep the oil at the right temperature.
Recipe Variations
Spicy Crab Cake Egg Rolls: Add finely chopped jalapeño or a pinch of cayenne pepper to the crab cake mixture for an extra kick.
Baked Crab Cake Egg Rolls: For a lighter version, brush the assembled egg rolls with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and crispy.
Cheesy Crab Cake Egg Rolls: Add 1/4 cup of shredded cheddar or mozzarella cheese to the crab cake filling for a cheesy twist.

see next page