Ingredients
- 1 lb crab meat (preferably lump crab)
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1/2 tsp Old Bay seasoning (or to taste)
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup chopped green onions
- 1 egg (beaten, for binding)
- 8 egg roll wrappers
- Vegetable oil (for frying)
Instructions
- Prepare Crab Cake Filling:
- In a large mixing bowl, combine the crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, garlic powder, and salt and pepper. Gently fold the ingredients together, being careful not to break up the crab too much. Add chopped green onions for a burst of flavor.
- Assemble the Egg Rolls:
- Place an egg roll wrapper on a flat surface, with one corner facing you. Spoon about 2-3 tablespoons of the crab mixture into the center of the wrapper.
- Carefully fold the bottom corner up over the filling, then fold in the sides and roll tightly, sealing the top edge with a bit of the beaten egg.
- Heat Oil for Frying:
- In a deep pan or skillet, heat vegetable oil over medium-high heat. The oil should be enough to fully submerge the egg rolls.
- Fry the Egg Rolls:
- Carefully place the egg rolls in the hot oil, a few at a time, ensuring they’re not overcrowded. Fry for about 3-4 minutes, or until golden brown and crispy on all sides.
- Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve:
- Serve your crab cake egg rolls with your favorite dipping sauce, such as tartar sauce, cocktail sauce, or a spicy aioli.
Enjoy these crispy, flavorful crab cake egg rolls!