Crab Cake Egg Rolls 2
Crispy golden egg rolls packed with luscious lump crab cake filling, seasoned with Old Bay, parsley, and lemon zest—perfect for parties or a tasty snack!
Ingredients
- 8 oz lump crab meat picked clean of shells
- 4 oz cream cheese softened
- 1/2 cup mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp Old Bay seasoning
- 1 small shallot finely diced
- 1 tsp lemon zest
- 1 Tbsp fresh parsley chopped
- 12 wrappers egg roll wrappers
- 1/2 cup panko breadcrumbs optional, for extra crunch
- Vegetable oil for frying or baking
- Salt and pepper to taste
Instructions
- In a medium bowl, gently toss the crab meat with cream cheese, mayonnaise, Dijon mustard, Old Bay seasoning, shallot, lemon zest, parsley, salt, and pepper until well combined.
- Lay an egg roll wrapper on a clean surface in a diamond shape; keep the others covered with a damp towel to prevent drying.
- Spoon about 2 tablespoons of crab filling into the center, fold the bottom corner over, then fold in the sides and roll up tightly; seal the top corner with a light dab of water.
- Place the assembled rolls on a baking sheet and chill in the refrigerator for 15 minutes to help them hold their shape.
- Heat 1–2 inches of vegetable oil in a heavy-bottomed skillet or deep fryer to 350°F (175°C), using an instant-read thermometer for accuracy.
- Fry the egg rolls in batches, about 3–4 minutes per side, until evenly golden brown; don’t overcrowd the pan.
- Use a slotted spoon to transfer the egg rolls to a paper towel–lined rack to drain excess oil, then serve warm with your favorite dipping sauce.
Notes
To freeze, flash-freeze the raw rolls on a baking sheet before transferring to a freezer bag; cook from frozen for best results.
Nutrition
Calories: 200kcal
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