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Delicious Crab Cake Egg Rolls
Alyssa

Crab Cake Egg Rolls

Savor Crab Cake Egg Rolls—crispy, golden rolls stuffed with savory crab, offering a delicious fusion of flavors in every bite. Perfect for any appetizer.
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Ingredients Method

Ingredients
  

  • 1 lb jumbo lump crab meat: The star of the dish this high-quality crab meat provides the rich seafood flavor and tender texture that makes crab cakes so special.
  • 2 cups breadcrumbs or crushed crackers: These serve as the binding agent for the filling adding texture and helping to hold everything together. Panko breadcrumbs can be used for extra crunch.
  • 1/4 cup mayonnaise: Adds creaminess and helps moisten the filling enhancing the flavor profile.
  • 2 large eggs lightly beaten: Eggs play a dual role as a binder in the filling and as a sealing agent when wrapping the egg rolls.
  • 1 tbsp Old Bay seasoning: A quintessential Maryland spice blend that brings a hint of warmth and complexity to the flavors.
  • 1 tsp salt: Enhances the natural flavors of the other ingredients.
  • 1/2 tsp black pepper: Adds a kick and balances the richness of the crab meat and mayonnaise.
  • 1/4 tsp cayenne pepper optional: For those who enjoy a bit of heat, cayenne adds just the right amount of spice. You can adjust or omit it based on your preference.
  • 16 egg roll wrappers: These create the crispy outer layer making the egg rolls a standout appetizer.
  • Vegetable oil for frying: Essential for achieving that perfect golden-brown color and crunchy texture.
  • Optional ingredients: Diced green onions shredded cheese, and diced bell peppers can be added to the filling for extra flavor and texture.

Method
 

  1. Prepare the Filling: In a mixing bowl, gently combine 1 lb jumbo lump crab meat, 2 cups breadcrumbs, 1/4 cup mayonnaise, 1 beaten egg, 1 tbsp Old Bay seasoning, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper (optional). Stir carefully to maintain the integrity of the crab meat. You want to mix until just combined without breaking up the crab lumps.
  2. Wrap the Egg Rolls: Take an egg roll wrapper and position it like a diamond in front of you. Spoon about 2 tbsp of the crab filling onto the bottom half of the wrapper. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the end with a dab of the remaining beaten egg. Repeat this process until all the filling is used.
  3. Freeze (Optional): If you prefer to make these ahead of time or want easier frying, place the wrapped egg rolls on a baking sheet and freeze for about 1 hour. This step is particularly useful for maintaining their shape during frying.
  4. Fry the Egg Rolls: In a fryer or a deep skillet, heat vegetable oil to 350°F (175°C). Carefully place the egg rolls into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes per side, or until they are golden brown and crispy. Use a slotted spoon to remove the egg rolls and drain on a wire rack to keep them crisp.
  5. Serve: Enjoy the egg rolls hot, served with your choice of dipping sauces, such as tangy remoulade, spicy sriracha mayo, or sweet and sour sauce.