Description
These crispy crab cake egg rolls are a delicious twist on the classic crab cake, offering a crunchy exterior and a flavorful crab filling. Paired with a zesty lemon dip, they make for a perfect appetizer or party snack.
Ingredients
Scale
For the 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
For the Egg Rolls:
- 8 egg roll wrappers
- 1 tablespoon olive oil (for brushing)
For the 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:
a. In a large bowl, combine the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, Old Bay seasoning (if using), garlic powder, lemon zest, salt, and pepper. Gently mix the ingredients together, being careful not to break up the crab meat too much. - Form the crab cakes:
a. Divide the crab mixture into 8 equal portions. Shape each portion into a small log or patty, making sure they fit inside the egg roll wrappers. - Prepare the egg rolls:
a. Lay an egg roll wrapper on a flat surface with one corner pointing towards you. Place one crab cake portion in the center of the wrapper.
b. Fold the bottom corner of the wrapper over the crab mixture, then fold in the sides and roll up tightly, sealing the top corner with a little water. Repeat with the remaining crab cake portions and egg roll wrappers. - Fry the egg rolls:
a. Heat a few tablespoons of oil in a deep skillet or wok over medium-high heat. Alternatively, you can brush the egg rolls with olive oil and bake them in the oven at 400°F (200°C) for 15-20 minutes or until golden and crispy.
b. Fry the egg rolls in batches, turning them until they are golden and crispy, about 3-4 minutes per side. Remove and drain on paper towels. - Make the lemon dip:
a. In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard, honey, salt, and pepper until smooth and well combined. - Serve:
a. Serve the crispy crab cake egg rolls with the lemon dip on the side for dipping.
Notes
- You can make the crab filling ahead of time and refrigerate it until you’re ready to assemble the egg rolls.
- For a healthier version, you can bake the egg rolls instead of frying them.
- If you don’t like mayonnaise, you can substitute it with Greek yogurt or a creamy dressing of your choice.
- Feel free to add a little heat to the dip with some hot sauce or cayenne pepper if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll with dip
- Calories: 250 kcal
- Sugar: 2g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 45mg