Crab Cake Egg Rolls
These Crab Cake Egg Rolls combine the flavors of classic crab cakes with a crispy egg roll wrapper for an irresistible seafood appetizer with an Asian twist.
Ingredients
- 12 wrappers egg roll wrappers (refrigerated section)
- 1 pound lump crab meat picked over for shells
- 1/2 cup red bell pepper finely chopped
- 1/4 cup green onions thinly sliced
- 2 tablespoons mayonnaise light or vegan if preferred
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon Worcestershire sauce
- 2 cloves garlic minced
- 2 teaspoons lemon juice fresh
- 1 large egg beaten, for sealing
- Vegetable oil for frying
Instructions
- In a bowl, gently fold crab meat, bell pepper, onions, mayo, mustard, Old Bay, Worcestershire, garlic, and lemon juice until combined.
- Cover and chill the mixture for about 10 minutes to firm it up for easier rolling.
- Lay each egg roll wrapper on a flat surface with a corner pointing toward you and keep extras under a damp towel.
- Place 2 tablespoons of filling in the center, brush edges with beaten egg, fold bottom corner, tuck in sides, and roll up to seal.
- Heat 1–2 inches of oil in a skillet to 350°F; use a thermometer for accuracy.
- Fry 3–4 rolls at a time for 2–3 minutes per side until deep golden and crisp, then drain on paper towels.
- Serve hot with your favorite dipping sauce, such as sweet chili or spicy mayo.
Notes
For a healthier twist, brush rolls with oil and bake at 400°F for 15–18 minutes, turning halfway.
Nutrition
Calories: 180kcal
Love this recipe?Follow us at @Recipecs for more