These Crab Cake Egg Rolls are a delicious fusion of two beloved appetizers, combining the rich, savory flavors of crab cakes with the crispy, flaky texture of egg rolls. Each bite reveals a generous filling of tender lump crab meat, seasoned to perfection and wrapped in a golden, crunchy shell. Perfect for dipping in tangy tartar sauce or a zesty remoulade, these egg rolls make for an impressive starter at any gathering or a tasty addition to your game day spread. With their unique twist on classic flavors, they are sure to impress seafood lovers and casual diners alike!
Ingredients:
- 1 pound lump crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- 10 egg roll wrappers
- Oil for frying
- In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, salt, and pepper. Mix gently to avoid breaking up the crab meat.
- Lay an egg roll wrapper on a clean surface, with one corner facing you. Place 2 tablespoons of the crab mixture in the center.
- Fold the bottom corner over the filling, then fold in the sides and roll up tightly to seal. Repeat with remaining wrappers and filling.
- In a deep skillet or fryer, heat oil to 350°F (175°C). Fry the egg rolls in batches for 3-4 minutes or until golden brown. Drain on paper towels.
- Serve hot with your favorite dipping sauce.
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