Description
A delightful twist on traditional crab cakes, these crispy egg rolls are filled with savory crab meat and bursting with flavor, making them a perfect finger-food for gatherings.
Ingredients
Scale
- 1 lb crab meat
- 1 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 green onions, chopped
- 1 tsp Old Bay seasoning
- Salt and pepper to taste
- Egg roll wrappers
- Oil for frying
Instructions
- Combine the Filling: In a bowl, combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, green onions, Old Bay seasoning, salt, and pepper. Mix well until all the ingredients are thoroughly integrated.
- Prepare the Wrappers: Lay out an egg roll wrapper on a flat surface and place a spoonful of the crab mixture in the center, making sure not to overfill.
- Wrap it Up: Fold the bottom up over the filling, then fold in the sides, and roll tightly to secure the filling inside. Use a little water on the edges to help seal them better.
- Heat the Oil: Heat oil in a deep skillet over medium-high heat, ensuring it’s hot enough to crisp up the egg rolls without soaking them in oil.
- Fry the Egg Rolls: Carefully fry the egg rolls in batches until golden brown, about 3-4 minutes per side. Keep an eye on them to ensure they don’t burn!
- Drain & Serve Hot: Once they’re perfectly fried, drain the egg rolls on paper towels to remove excess oil, then serve hot to your guests or family!
Notes
Pair with a tangy dipping sauce like lemon aioli or a spicy remoulade for an extra kick. Refrigerate leftovers for 2-3 days and reheat in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg