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These Crab Cake Egg Rolls are a unique twist on the traditional crab cake, encapsulating the rich and tender crab meat in a crispy, golden-brown wrapper. The combination of succulent crab with the crunchy exterior creates an irresistible contrast in textures.
Ingredients:
- 1 pound crabmeat, finely chopped
- 1/4 cup mayonnaise
- 1/4 cup green onions, chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 egg, beaten
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 10 egg roll wrappers
- Vegetable oil, for frying
- For the dipping sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha sauce
- 1 tablespoon lime juice
Directions:
- In a bowl, combine crabmeat, mayonnaise, green onions, Worcestershire sauce, Dijon mustard, beaten egg, Old Bay seasoning, and black pepper.
- Lay out the egg roll wrappers and place about 2 tablespoons of the crab mixture in the center of each wrapper.
- Fold the wrappers according to the package instructions to encase the filling securely.
- Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
- Fry the egg rolls in batches until golden brown, about 2-3 minutes per side.
- Drain on paper towels.
- For the dipping sauce: Whisk together mayonnaise, sweet chili sauce, Sriracha, and lime juice in a small bowl.
- Serve the egg rolls hot with the dipping sauce.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 280 kcal | Servings: 10 egg rolls
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