Crispy Crab Cake Egg Rolls
Crispy Crab Cake Egg Rolls are a delightful twist on classic appetizers, combining the savory goodness of crab cakes with the satisfying crunch of egg rolls. Perfect for busy weeknights, festive gatherings, or game nights, these golden-brown bites are sure to impress your loved ones. The best part? They’re highly customizable, allowing you to mix and match ingredients based on your preferences and pantry staples. Serve them warm with a tangy dipping sauce for an unforgettable snack experience that will have everyone coming back for more.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Makes about 10 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
- Lump crab meat
- Mayonnaise (or Greek yogurt)
- Dijon mustard
- Fruit juice (as a replacement for Worcestershire sauce)
- Beaten egg
- Breadcrumbs
- Green onions
- Red bell pepper
- Fresh lemon juice
- Old Bay seasoning
- Salt and pepper
- Egg roll wrappers
- Vegetable oil (for frying)
Instructions
- In a large bowl, gently mix lump crab meat, mayonnaise, Dijon mustard, fruit juice, beaten egg, breadcrumbs, green onions, red bell pepper, lemon juice, Old Bay seasoning, salt, and pepper until combined.
- Take an egg roll wrapper and place about two tablespoons of filling in the center. Moisten edges with water and fold over one corner to cover the filling. Roll tightly while tucking in the sides.
- Heat vegetable oil in a deep pan over medium-high heat to 350°F (175°C). Fry egg rolls in batches until golden brown—about 3-4 minutes per side.
- Drain on paper towels and serve warm with tartar sauce or aioli.
Nutrition
- Serving Size: 1 egg roll (70g)
- Calories: 150
- Sugar: 1g
- Sodium: 305mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg