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Crab Cake Egg Rolls

A delightful twist on traditional crab cakes, these crispy egg rolls are packed with a savory crab filling and are perfect for any gathering.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8 pieces
Course: Appetizer, Main Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 pound lump crab meat Fresh is best, but canned can be used as a substitute.
  • 1 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 cup finely chopped green onions
Egg Roll Wrappers
  • 1 pack Egg roll wrappers

Method
 

Preparation
  1. In a mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped green onions. Mix gently, being careful not to break up the crab meat too much.
  2. Lay out an egg roll wrapper on a flat surface in a diamond shape. Place about 2 tablespoons of crab filling in the center of the wrapper.
  3. Fold the bottom corner of the diamond over the filling, then fold the left and right corners toward the center. Continue rolling it toward the top corner, sealing the end with a little water to keep it closed. Repeat this process for all egg rolls.
  4. Heat oil in a deep skillet or pot over medium heat, ensuring enough oil to cover the egg rolls halfway.
Cooking
  1. Once the oil is hot, carefully add the egg rolls in batches. Fry until golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.
  2. Serve your delicious Crab Cake Egg Rolls hot with your favorite dipping sauces.

Notes

For a spicy kick, add cayenne pepper to the filling. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat by frying directly from the freezer or baking at 350°F (175°C) for about 15-20 minutes.