CRAB CAKE EGG ROLLS
These crispy Crab Cake Egg Rolls are packed with seasoned crab, herbs, and creamy filling, then fried to golden perfection. They’re perfect for entertaining, snacking, or serving as an elegant appetiser with your favourite dipping sauce.
Ingredients
- 1 lb lump crab meat
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- 1 tablespoon fresh parsley chopped
- 1 green onion finely chopped
- ½ cup panko breadcrumbs
- 12 egg roll wrappers
- Oil for frying vegetable or canola
- Optional: dipping sauce remoulade, spicy mayo, or sweet chili
Instructions
- In a bowl, combine crab meat, mayo, mustard, lemon juice, Old Bay, garlic powder, parsley, green onion, and breadcrumbs. Mix gently.
- Place a spoonful of the filling in the centre of each egg roll wrapper. Roll tightly, sealing the edges with water.
- Heat oil in a skillet to 350°F (175°C).
- Fry egg rolls in batches until golden brown, about 3–4 minutes per side.
- Drain on paper towels and serve hot with your favourite sauce.
Notes
- Make Ahead: Assemble egg rolls and refrigerate (uncooked) for up to 24 hours before frying.
- Customising Flavour: Add finely diced red bell pepper or a dash of hot sauce to the filling for a kick.
- Serving Suggestions: Serve with a lemon wedge and a creamy dipping sauce like tartar or spicy aioli.
- Allergy-Friendly Options: Use gluten-free wrappers and breadcrumbs if needed.
- Storage Tips: Leftovers can be stored in the fridge for up to 3 days. To maintain crispiness, they can be reheated in the air fryer or oven.