Discover easy bitesized Crab Cake Egg Rolls Enjoy authentic flavors in a crispy shellperfect as an appetizer or snack Savor every delicious bite
Ingredients
Scale
1 pound lump crab meat
1/2 cup breadcrumbs (panko works best)
1/4 cup mayonnaise
1 tablespoon Dijon mustard
2 green onions, finely chopped
1 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1 package of egg roll wrappers
Oil for frying
Instructions
Start by gathering all your ingredients. In a large mixing bowl, combine the lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, green onions, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Gently fold the mixture until well combined, being careful not to break up the crab meat too much. Set aside to let the flavors meld.
Now, let’s wrap things up! Take an egg roll wrapper and place it on a clean surface, with one corner pointing towards you. Place about 2 tablespoons of the crab mixture in the center of the wrapper. Here’s the trick: Fold the bottom corner over the filling, then fold in the two side corners. Finally, roll it up tightly but not too tightly — you want it to seal, not burst during frying!
In a deep pan or a skillet, heat enough oil to fry the egg rolls until they’re crispy and golden brown. You want the oil to be about 350°F (175°C) for perfect frying.
Carefully add the assembled egg rolls to the hot oil, a few at a time, making sure not to overcrowd the pan. Fry them for about 3-4 minutes, or until they turn a beautiful golden color. Keeping a close eye on them is key; no one wants a burnt roll!
Once done, transfer the egg rolls to a plate lined with paper towels to absorb excess oil. Serve them hot with your favorite dipping sauce. Sweet chili sauce or a tangy remoulade pairs beautifully with these crispy bites!
