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
Scale
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.
