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- 1 pound fresh crab meat, picked over for shells - 1/2 cup breadcrumbs (preferably panko) - 1/4 cup mayonnaise - 1 tablespoon Dijon mustard - 1 tablespoon Worcestershire sauce - 1 tablespoon fresh lemon juice - 1 teaspoon Old Bay seasoning - 1/4 cup green onions, finely chopped - 1 egg, beaten (for egg wash) - 8 egg roll wrappers - Oil for frying (canola or vegetable) - Optional: Sweet chili sauce for dipping When I make crab cake egg rolls, I love using fresh crab meat. It gives the best flavor. I pick through the meat to remove any shells. Next, I mix the crab with panko breadcrumbs. Panko makes the filling light and not too dense. I also add mayonnaise for creaminess and Dijon mustard for a little kick. Worcestershire sauce and lemon juice bring out the crab's taste. Old Bay seasoning adds that classic Maryland flavor. I like to toss in chopped green onions for a fresh touch. This mix creates a delicious filling. Using egg roll wrappers is easy. They hold the filling well and fry up crispy. I use beaten egg to seal the edges. This helps keep the filling inside while frying. For frying, I use canola or vegetable oil. It gets hot and bubbly, making the egg rolls golden and crunchy. If you want a dip, sweet chili sauce is a great choice. It's sweet and spicy, which pairs well with the crab. You can find the full recipe in the article. Enjoy making these tasty treats! First, we need to make our crab mixture. In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and green onions. Make sure to handle the crab meat carefully. You want to keep some lumps for texture. If you break it too much, your crab cakes will lose their bite. Next, it’s time to wrap the egg rolls. Lay an egg roll wrapper on a clean surface with one corner facing you. Place about 2 tablespoons of the crab mixture right in the center. Now, wet the edges of the wrapper with the beaten egg. Fold the bottom corner over the filling. Then fold in the sides and roll it away from you to form a tight roll. Seal the top edge with a bit more egg wash. Repeat this with the rest of the wrappers and filling. Now we get to the fun part: frying! In a large skillet, heat about an inch of oil over medium heat. Wait until it sparkles and reaches about 350°F (175°C). Carefully place a few egg rolls in the oil. Do not overcrowd the pan. Fry the egg rolls for about 3-4 minutes on each side. Look for that golden brown color and crispiness. Once done, use a slotted spoon to remove them. Place the egg rolls on paper towels to drain excess oil. Enjoy your perfectly crispy crab cake egg rolls! For the full recipe, check out the detailed instructions above. To keep the crab's texture, handle it with care. Mix the crab meat gently with other ingredients. You want some lumps for a nice bite. If you mash it too much, the rolls will be mushy. When frying, avoid overcrowding the pan. If you add too many egg rolls, the oil cools down. This can make them greasy instead of crispy. Fry in small batches for the best texture. Each roll needs room to sizzle and brown evenly. For dipping, sweet chili sauce is perfect. It adds a nice kick and balances the rich crab flavor. You can also try tartar sauce or a spicy mayo for variety. Pair your egg rolls with light drinks. A crisp white wine or a cold beer works well. Fresh sides like a simple salad or slaw can also enhance the meal. Enjoy with friends for a fun meal! {{image_2}} You can switch up the crab in your egg rolls. Try using shrimp instead. Shrimp adds a nice twist. You can also use imitation crab if you want a budget-friendly option. It works well and tastes great. Adding veggies boosts flavor and nutrition. Chop up bell peppers, carrots, or spinach. Mixing in cheese gives a creamy texture. Cream cheese or cheddar are tasty choices. Feel free to get creative with your fillings! Baking your egg rolls is a healthier choice. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place your filled egg rolls on the sheet. Brush them with oil for a crispy finish. Bake for about 15-20 minutes. Flip them halfway for even cooking. Keep an eye on them until golden brown. This method cuts down on oil and makes clean-up easy. Enjoy all the taste with less guilt! To keep your crab cake egg rolls fresh, store them in the fridge. Place them in an airtight container. This helps prevent moisture and keeps them crispy. Leftover egg rolls stay good for about 3 to 4 days in the fridge. If you want to enjoy them later, consider freezing. You can freeze both uncooked and cooked egg rolls. For uncooked egg rolls, place them on a baking sheet in a single layer. Freeze them for about 1 hour until firm. After that, transfer them to a freezer-safe bag. They can stay fresh for up to 3 months. If you have cooked egg rolls, let them cool completely. Then, use the same method: freeze in a single layer first. Once firm, move them to a freezer bag. Cooked egg rolls will last for about 1 to 2 months in the freezer. When ready to enjoy your egg rolls, thaw them overnight in the fridge. To reheat, you can fry them again in hot oil for a few minutes. This gives them that great crispy texture again. Alternatively, you can bake them at 375°F (190°C) for about 15-20 minutes until heated through. For the full recipe, check out the Crab Cake Egg Rolls section above. To test if your oil is ready, drop in a small piece of bread. If it sizzles and turns golden in about 60 seconds, the oil is hot enough. You can also use a kitchen thermometer. The oil should reach about 350°F (175°C). This temperature helps the egg rolls cook evenly and become crispy. Be careful not to let the oil smoke. If it does, let it cool down before frying. Yes, you can make the crab cake filling ahead of time. Store it in an airtight container in the fridge. It will stay fresh for up to 24 hours. This is great for meal prep. Just remember to assemble the egg rolls right before frying to keep them crispy. If you need a substitute for egg roll wrappers, try using rice paper. It will give a different texture but still work well. You can also make homemade wrappers with flour and water. This takes more time but can be a fun project. Just roll out thin dough and cut it into squares. You now have a complete guide on making delicious crab egg rolls. We covered key ingredients, step-by-step instructions, tips for success, and variations to try. Remember, these egg rolls are fun to make and even better to eat. Feel free to experiment with different fillings and cooking methods. Enjoy your tasty treat with your favorite sauce! Your kitchen adventures are just beginning, so get ready to impress everyone with your homemade crab egg rolls.

- Crab Cake Egg Rolls

Discover the deliciousness of Crab Cake Egg Rolls, where crispy meets savory in every bite! This creative recipe is perfect for gatherings and easy to make, featuring fresh crab meat and flavorful seasonings wrapped in golden, crunchy egg rolls. Whether you’re impressing family or enjoying a treat for yourself, these rolls are sure to satisfy cravings. Click through to explore the full recipe and get cooking today!
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Ingredients
  

1 pound fresh crab meat, picked over for shells

1/2 cup breadcrumbs (preferably panko)

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 tablespoon fresh lemon juice

1 teaspoon Old Bay seasoning

1/4 cup green onions, finely chopped

1 egg, beaten (for egg wash)

8 egg roll wrappers

Oil for frying (canola or vegetable)

Optional: Sweet chili sauce for dipping

Instructions
 

In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and green onions. Be careful not to break the crab meat too much; you want to keep some lumps for texture.

    Lay an egg roll wrapper on a clean, dry surface with one corner facing you. Place about 2 tablespoons of the crab mixture in the center of the wrapper.

      Wet the edges of the wrapper with the beaten egg. Fold the bottom corner over the filling, then fold in the sides and roll it away from you to form a tight roll. Seal the top edge with a little more egg wash. Repeat with the remaining wrappers and filling.

        In a large skillet, heat about an inch of oil over medium heat until it sparkles and reaches about 350°F (175°C). Carefully place a few egg rolls in the oil, being careful not to overcrowd the pan.

          Fry the egg rolls for about 3-4 minutes on each side or until golden brown and crispy. Remove with a slotted spoon and place them on paper towels to drain excess oil.

            Serve hot with sweet chili sauce for dipping.

              Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4