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If you love the idea of merging the comforting crunch of crispy egg rolls with the subtle, briny sweetness of crab cakes, then you are absolutely going to adore this Crispy Crab Cake Egg Rolls with Lemon Dip Recipe. Each bite offers a delightful contrast of textures—crispy, golden wrappers wrapped around tender, flavorful crab filling, paired perfectly with a tangy, creamy lemon dip that elevates the whole experience. It’s a dish that feels fancy but comes together surprisingly easily, making it a perfect appetizer or party snack to impress your guests or simply treat yourself to something special at home.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity, with ingredients that are straightforward but each plays a starring role in delivering incredible taste, delicate texture, and vibrant color. From the lump crab meat that defines the flavor to the fresh lemon zest that adds a spark of brightness, every element is essential to creating the perfect balance.
- 1 lb lump crab meat: Use fresh or canned, just make sure it’s well-drained for the best texture.
- 1/2 cup breadcrumbs: These help bind the mixture while keeping the interior light and tender.
- 1/4 cup mayonnaise: Adds moisture and richness without weighing down the crab.
- 1 large egg: The binder that holds everything together so your crab cakes don’t fall apart.
- 2 tablespoons Dijon mustard: Gives a subtle tang and depth of flavor to the filling.
- 2 tablespoons fresh parsley, chopped: Freshness and a pop of green make the filling visually inviting.
- 1 teaspoon Old Bay seasoning (optional): Adds classic crab cake seasoning that’s full of character.
- 1 teaspoon garlic powder: A little umami and warmth support the crab’s natural sweetness.
- 1/2 teaspoon lemon zest: Brightens up the whole mix with a fragrant citrus note.
- Salt and pepper, to taste: The basics for seasoning that can make all the difference.
- 8 egg roll wrappers: Crisp up nicely when fried or baked, providing the perfect crunchy shell.
- 1 tablespoon olive oil (for brushing): Useful if you prefer baking over frying for a lighter finish.
- For the lemon dip: 1/4 cup mayonnaise, 2 tablespoons sour cream, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, salt, and pepper to taste—these ingredients whip up a smooth, zesty, and slightly sweet sauce that complements the crab cakes beautifully.
How to Make Crispy Crab Cake Egg Rolls with Lemon Dip Recipe
Step 1: Make the Crab Cake Filling
Start by gently mixing the lump crab meat with breadcrumbs, mayonnaise, egg, Dijon mustard, chopped parsley, Old Bay seasoning, garlic powder, lemon zest, salt, and pepper in a large bowl. Take care not to break the crab meat too much; you want to keep those lovely chunky bits that add texture and flavor.
Step 2: Form the Crab Cakes
Divide your crab filling into eight equal portions. Shape each portion into a small log or patty that will comfortably fit inside your egg roll wrappers. This size ensures every bite has a perfect balance of crispy wrapper and luscious crab filling.
Step 3: Prepare and Wrap the Egg Rolls
Lay an egg roll wrapper on a clean flat surface, positioning a corner towards you. Place a crab cake portion in the center, then fold the bottom corner over the filling, bringing in the sides as you roll tightly to seal it. Use a touch of water to seal the top corner so the egg roll stays perfectly snug during cooking. Repeat for all eight egg rolls.
Step 4: Fry or Bake the Egg Rolls
For that unbeatable crunch, heat a few tablespoons of oil in a deep skillet or wok over medium-high heat. Fry the egg rolls in batches, turning frequently until all sides are a gorgeous golden brown, approximately 3 to 4 minutes per side. If you prefer a lighter version, brush your egg rolls with olive oil and bake them at 400°F (200°C) for 15 to 20 minutes until crisp and golden.
Step 5: Make the Lemon Dip
Whisk together mayonnaise, sour cream, fresh lemon juice, Dijon mustard, honey, and salt and pepper in a small bowl until smooth and creamy. This dip adds a luscious, tangy counterpoint that ties every bite together with a bright finish.
Step 6: Serve and Enjoy
Serve your golden Crispy Crab Cake Egg Rolls with the fresh lemon dip on the side. The combination of crunchy wrapper, soft crab interior, and vibrant sauce makes for an irresistible snack or appetizer that everyone will be asking for again and again.
How to Serve Crispy Crab Cake Egg Rolls with Lemon Dip Recipe
Garnishes
A sprinkle of fresh parsley or a few lemon wedges on the side instantly elevates the presentation and adds fresh color and zing. Thin slices of red chili can also bring a subtle kick if you like a little heat alongside your rich crab cakes.
Side Dishes
These egg rolls pair wonderfully with light, refreshing sides such as a crisp green salad with a citrus vinaigrette or simple coleslaw to balance the richness. For something heartier, try serving them with garlic roasted potatoes or a tangy mango salsa for added tropical flair.
Creative Ways to Present
Present these crab cake egg rolls in a bamboo steamer basket or on a rustic wooden board lined with parchment paper for a casual yet elegant effect. You can also skewer them for easy finger food at parties or slice them into bite-sized pinwheels perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Any leftover egg rolls can be stored in an airtight container in the refrigerator for up to three days. To keep them from becoming soggy, place a paper towel underneath to absorb excess moisture.
Freezing
If you want to save some for later, you can flash freeze the uncooked crab cake egg rolls on a baking sheet before transferring them to a freezer bag. Freeze for up to one month and cook directly from frozen, adding a few extra minutes to your frying or baking time.
Reheating
Reheat refrigerated or frozen egg rolls in a hot oven or air fryer to restore the crispiness perfectly. Avoid microwaving as it tends to make the wrappers soft and chewy rather than delightfully crunchy.
FAQs
Can I use imitation crab meat for this recipe?
While fresh lump crab meat offers the best flavor and texture for the Crispy Crab Cake Egg Rolls with Lemon Dip Recipe, imitation crab can be used in a pinch. Just know it may alter the taste and texture slightly.
What is the best oil to fry the egg rolls in?
A neutral oil with a high smoke point such as vegetable, canola, or peanut oil works best for frying. They ensure a crispy, golden egg roll without imparting unwanted flavors.
Can I bake the egg rolls instead of frying?
Absolutely! Brushing the egg rolls with olive oil and baking them at 400°F (200°C) for 15 to 20 minutes results in a lighter but still wonderfully crispy texture.
Is the lemon dip necessary?
The lemon dip adds a bright, creamy complement that enhances the crab’s natural sweetness and the crispy egg rolls, but if you’re in a hurry, a simple squeeze of fresh lemon can do the trick.
Can I make the filling ahead of time?
Yes, you can prepare the crab cake filling a day ahead and keep it refrigerated. Assemble and cook the egg rolls fresh when you’re ready to serve for the best crispness.
Final Thoughts
There’s something deeply satisfying about biting into these golden, crunchy Crispy Crab Cake Egg Rolls with Lemon Dip Recipe, where every element sings in harmony—from tender crab meat to tangy sauce. Whether you’re serving them up for a special occasion or just craving a tastier twist on finger food, this recipe promises smiles and satisfied taste buds. Give it a try and prepare to fall in love all over again with one of the most delightful and surprisingly simple dishes you’ll make this year.
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Crispy Crab Cake Egg Rolls with Lemon Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Crispy Crab Cake Egg Rolls combine succulent lump crab meat with flavorful seasonings, wrapped in crispy egg roll wrappers and served with a tangy lemon dip. Perfect as an appetizer or snack, they deliver a delightful crunch and fresh seafood taste with every bite.
Ingredients
Crab Cake Filling
- 1 lb lump crab meat (preferably fresh or canned, drained)
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Old Bay seasoning (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon lemon zest
- Salt and pepper, to taste
Egg Rolls
- 8 egg roll wrappers
- 1 tablespoon olive oil (for brushing)
- Oil for frying (vegetable or canola oil)
Lemon Dip
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions
- Make the crab cake filling: In a large bowl, gently combine lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, chopped parsley, Old Bay seasoning (if using), garlic powder, lemon zest, salt, and pepper. Mix carefully to avoid breaking up the crab meat.
- Form the crab cakes: Divide the crab mixture into 8 equal portions. Shape each portion into a small log or patty sized to fit inside the egg roll wrappers.
- Prepare the egg rolls: Lay an egg roll wrapper flat with one corner facing you. Place one crab cake portion in the center, fold the bottom corner over, then fold in the sides and roll tightly. Seal the top corner with a little water. Repeat with all portions.
- Cook the egg rolls: Heat oil in a deep skillet or wok over medium-high heat. Fry the egg rolls in batches, turning occasionally, until golden and crispy on all sides, about 3-4 minutes per side. Remove and drain on paper towels. Alternatively, brush egg rolls with olive oil and bake at 400°F (200°C) for 15-20 minutes until golden and crispy.
- Make the lemon dip: In a small bowl, whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, honey, salt, and pepper until smooth and well combined.
- Serve: Plate the crispy crab cake egg rolls and serve with the lemon dip on the side for dipping.
Notes
- Handle the crab meat gently to keep large lumps intact for better texture.
- Use fresh lemon zest and juice for the best citrus flavor in the crab cakes and dip.
- For a healthier option, opt for baking the egg rolls instead of frying.
- If using canned crab meat, ensure it is well-drained to avoid soggy filling.
- Old Bay seasoning can be omitted if unavailable, but it adds a classic seafood flavor.
- Egg roll wrappers may tear if overfilled; adjust the size of crab cakes accordingly.
