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Crab Cake Egg Rolls: A Delicious Fusion of Two Favorite Dishes
If you’re a fan of both crispy egg rolls and savory crab cakes, then you’re in for a treat! Crab Cake Egg Rolls combine the best of both worlds—flaky, golden brown egg roll wrappers filled with a rich, flavorful crab cake mixture. These crispy bites are perfect for appetizers, parties, or a fun dinner that will impress your family and friends.
The beauty of this recipe lies in its fusion of flavors. The classic taste of crab cakes is given a delightful twist by being wrapped in an egg roll shell, then deep-fried to crispy perfection. Served with a dipping sauce on the side, these Crab Cake Egg Rolls are sure to become a new favorite in your home.
Let’s take a deeper dive into how to make these delicious, crowd-pleasing treats.
Why You’ll Love Crab Cake Egg Rolls
- A Unique Twist on Two Classics: Crab cakes and egg rolls are both popular dishes, but combining them creates a delightful fusion that’s both unexpected and absolutely delicious.
- Perfect for Any Occasion: Whether you’re hosting a party, making an appetizer for a special dinner, or just craving something new, Crab Cake Egg Rolls are a versatile dish that can be served on any occasion.
- Crispy and Flavorful: The egg roll wrappers fry up to a crispy golden brown, giving you that satisfying crunch with each bite, while the crab cake filling is rich, savory, and packed with fresh seafood flavor.
- Easy to Make: While they may look impressive, these Crab Cake Egg Rolls are surprisingly easy to prepare. With just a few ingredients, you can create a restaurant-quality appetizer or main course in no time.
Ingredients for Crab Cake Egg Rolls
To make these delicious Crab Cake Egg Rolls, you’ll need:
For the Crab Cake Mixture:
- 1 lb lump crab meat (fresh or canned, drained and picked over for shells)
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (or other seafood seasoning)
- 1 egg, lightly beaten
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
For the Egg Rolls:
- 10 egg roll wrappers (you can find these at most grocery stores in the international aisle)
- Vegetable oil for frying (or your preferred oil for frying)
For the Dipping Sauce (Optional):
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce (optional for a spicy kick)
Instructions:
Step 1: Prepare the Crab Cake Mixture
Start by preparing the crab cake filling. In a large bowl, combine the lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and parsley. Gently stir to combine, being careful not to break up the crab meat too much. Add the beaten egg and mix until everything is well incorporated. Season with salt and pepper to taste.
Step 2: Assemble the Egg Rolls
Lay out an egg roll wrapper on a clean, flat surface. Place about 2 tablespoons of the crab cake mixture in the center of the wrapper. Be careful not to overfill, as it can make wrapping difficult.
To roll the egg roll, fold in the sides of the wrapper first, then roll the bottom edge tightly over the filling. Wet the top edge with a bit of water to seal the egg roll shut. Repeat this process with the remaining wrappers and filling.
Step 3: Fry the Egg Rolls
In a deep skillet or pot, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C). You can test if the oil is hot enough by dropping in a small piece of the egg roll wrapper—if it sizzles immediately, the oil is ready.
Carefully lower the egg rolls into the hot oil, working in batches if necessary. Fry the egg rolls for 3-4 minutes, or until golden brown and crispy on all sides. Use tongs to flip them halfway through to ensure an even fry. Once done, remove the egg rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.
Step 4: Make the Dipping Sauce (Optional)
While the egg rolls are frying, you can make the dipping sauce. In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, and hot sauce (if using). Stir until smooth and well combined. Adjust the seasoning to your taste.
