Crab Cake Egg Rolls (Printable)
Golden crispy rolls packed with lump crab, vegetables, and classic seafood seasoning. Ideal party appetizer.
# Ingredient List:
→ Crab Cake Filling
01 - 8 oz lump crab meat, picked over for shells
02 - 1/2 cup finely diced celery
03 - 1/4 cup finely diced red bell pepper
04 - 2 green onions, thinly sliced
05 - 1/4 cup panko breadcrumbs
06 - 1 large egg, lightly beaten
07 - 2 tbsp mayonnaise
08 - 1 tbsp Dijon mustard
09 - 1 tbsp fresh parsley, chopped
10 - 1 tsp Old Bay seasoning or seafood seasoning
11 - 1/4 tsp cayenne pepper
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
→ Assembly
14 - 8 egg roll wrappers
15 - Small bowl of water for sealing wrappers
16 - Vegetable oil for frying
→ Dipping Sauce
17 - 1/2 cup mayonnaise
18 - 1 tbsp Dijon mustard
19 - 1 tbsp lemon juice
20 - 1 tsp hot sauce
21 - Salt and pepper to taste
# Steps:
01 - Gently combine the crab meat, celery, red bell pepper, green onions, panko breadcrumbs, beaten egg, mayonnaise, Dijon mustard, parsley, Old Bay seasoning, cayenne pepper, salt, and black pepper in a large bowl. Mix until just combined, taking care not to overmix and break up the crab meat.
02 - Position an egg roll wrapper on a clean, dry surface with one corner facing toward you. Place approximately 2 to 3 tablespoons of the crab mixture in the center. Fold the bottom corner over the filling, fold in both sides, then roll tightly forward. Seal the final edge with a small amount of water. Repeat with remaining wrappers and filling.
03 - Pour about 2 inches of vegetable oil into a deep skillet or heavy-bottomed pot. Heat the oil to 350°F, maintaining consistent temperature throughout frying.
04 - Fry the egg rolls in small batches, turning occasionally to ensure even cooking, until golden brown and crisp, approximately 3 to 4 minutes per batch. Transfer to paper towels to drain excess oil.
05 - Whisk together the mayonnaise, Dijon mustard, lemon juice, hot sauce, salt, and pepper in a small bowl until smooth and well combined.
06 - Arrange the crab cake egg rolls on a serving platter and serve immediately while hot, accompanied by the prepared dipping sauce.
# Expert Tips:
01 -
- These disappear faster than you can fry them so consider doubling the batch for gatherings
- The texture contrast between crispy shell and tender crab is absolutely addictive
02 -
- Overworking the filling makes dense tough cakes so treat it gently when mixing
- Oil temperature is everything because too hot burns the wrapper while too cold makes them greasy
03 -
- Pat your crab meat gently with paper towels if it seems too wet
- The filling should feel sticky but not wet when you are ready to roll