Introduction:
If you love the rich, savory taste of crab cakes but want to enjoy them in a fresh, unique way, then Crab Cake Egg Rolls are the perfect dish for you! This fusion recipe brings together the crispy crunch of egg rolls with the succulent, flavorful filling of a crab cake. It’s the ultimate appetizer or snack for seafood lovers, combining the best of both worlds into one delightful bite. Whether you’re hosting a party or simply craving something different for dinner, these crab cake egg rolls are sure to impress. Let’s dive into this delicious recipe and bring something new to your table!
Ingredients:
For the Crab Cake Filling:
1 lb fresh crab meat (or canned crab meat, drained)
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon Old Bay seasoning (or any seafood seasoning of choice)
1 egg, lightly beaten
1/4 cup breadcrumbs (preferably panko for extra crispness)
1/4 cup finely chopped green onions
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
For the Egg Rolls:
10-12 egg roll wrappers
2 tablespoons vegetable oil (for frying)
Sweet chili sauce (for dipping, optional)
Instructions:
Prepare the Crab Cake Filling:
In a large mixing bowl, combine the fresh crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, green onions, parsley, salt, and pepper. Gently fold the ingredients together to form a cohesive mixture. Be careful not to break up the crab meat too much; you want to keep the chunks intact for texture.
Assemble the Egg Rolls:
Lay an egg roll wrapper flat on a clean surface, with one corner facing you (like a diamond shape).
Place a heaping spoonful of the crab mixture in the center of the wrapper. Don’t overfill; about 2-3 tablespoons of filling should suffice for each roll.
Fold the bottom corner of the wrapper over the filling, then fold in the side corners. Roll it tightly towards the top, sealing the edge with a dab of water.
Repeat this process for the remaining egg roll wrappers and crab filling.
Fry the Egg Rolls:
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the prepared egg rolls seam-side down in the skillet. Don’t overcrowd the pan; fry in batches if necessary.
Fry the egg rolls for about 2-3 minutes on each side, or until golden brown and crispy.
Remove from the skillet and drain on a paper towel-lined plate to remove excess oil.
Serve:
Serve the crab cake egg rolls immediately while they’re hot and crispy. Pair with a side of sweet chili sauce for dipping, or enjoy them on their own for a burst of flavor in every bite!
Tips for Serving and Storing:
Serving Tips: Serve these crab cake egg rolls as an appetizer at a dinner party or as a fun twist on dinner. They pair beautifully with a light salad or a refreshing cucumber and tomato side dish. For an extra kick, serve them with spicy sriracha or a tangy aioli.
Storing: If you have leftovers, store the cooked egg rolls in an airtight container in the fridge for up to 2-3 days. To reheat, you can place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10 minutes, or until they’re crispy again.
Freezing: To freeze these egg rolls, place the assembled, uncooked rolls on a baking sheet lined with parchment paper. Freeze for about 2 hours, then transfer them to a freezer-safe bag or container. When you’re ready to cook them, fry them directly from the freezer for an extra crispy texture.
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