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Crab Cake Egg Rolls Recipe: A Perfect Fusion of Flavors
When it comes to creating the ultimate comfort food, Crab Cake Egg Rolls are a game-changer. Imagine the savory, delicate flavors of a classic crab cake wrapped in a crispy, golden egg roll shell. It’s a mouthwatering twist on two beloved dishes that will have everyone at the table asking for seconds!
This fusion recipe combines the best of both worlds—classic crab cakes and crispy egg rolls—into a snack or appetizer that’s full of flavor and texture. Whether you’re preparing for a party, a family dinner, or just craving something extraordinary, these Crab Cake Egg Rolls are sure to impress!
🍽 Why You’ll Love Crab Cake Egg Rolls
- Perfect Fusion: They combine the best aspects of two beloved dishes—crab cakes and egg rolls—into one irresistible bite.
- Crispy and Golden: The egg roll wrapper gives these crab cakes a crunchy, golden finish that contrasts beautifully with the tender crab filling.
- Customizable: You can adjust the flavor profile by adding your favorite seasonings or dipping sauces.
- Great for Any Occasion: Whether you’re entertaining guests or having a cozy family dinner, these egg rolls make the perfect appetizer or main course.
🧑🍳 Ingredients
For the Crab Cakes:
- 1 lb crab meat (preferably lump or backfin)
- 1/4 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (or to taste)
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
For the Egg Rolls:
- 10 egg roll wrappers
- 1 tablespoon olive oil (for brushing or frying)
- Cooking oil (for frying, if deep frying)
For the Dipping Sauce (optional but highly recommended!):
- 1/4 cup mayonnaise
- 1 tablespoon sriracha (adjust to your spice preference)
- 1 teaspoon lemon juice
- A pinch of salt
👩🍳 Instructions
1. Prepare the Crab Cakes
In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, fresh parsley, salt, and pepper. Gently mix everything together until just combined—be careful not to break up the crab meat too much.
2. Form the Crab Cakes
Shape the crab mixture into small patties, about the size of a golf ball. This should yield around 8-10 crab cakes, depending on how large or small you make them.
3. Cook the Crab Cakes
Heat a skillet over medium heat and add a little oil. Cook the crab cakes for about 2-3 minutes per side, or until golden brown and crispy. Once done, remove from the pan and let them cool slightly. You don’t need to cook them all the way through because they will finish cooking inside the egg roll.
4. Prepare the Egg Rolls
Lay one egg roll wrapper flat on a clean surface, with one corner facing you (like a diamond shape). Place a cooked crab cake in the center of the wrapper. Gently fold up the bottom corner over the crab cake, then fold in the sides. Roll the wrapper tightly, sealing the top corner with a little bit of water to keep it closed.
