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Crab Cake Egg Rolls

Dinner

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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:

  1. In a bowl, combine crabmeat, mayonnaise, green onions, Worcestershire sauce, Dijon mustard, beaten egg, Old Bay seasoning, and black pepper.
  2. Lay out the egg roll wrappers and place about 2 tablespoons of the crab mixture in the center of each wrapper.
  3. Fold the wrappers according to the package instructions to encase the filling securely.
  4. Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
  5. Fry the egg rolls in batches until golden brown, about 2-3 minutes per side.
  6. Drain on paper towels.
  7. For the dipping sauce: Whisk together mayonnaise, sweet chili sauce, Sriracha, and lime juice in a small bowl.
  8. 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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