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crab cake egg rolls

Crispy egg rolls filled with seasoned crab cake mixture and fried until golden and flaky.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10 egg rolls
Course: Appetizer, Snack
Cuisine: American, Fusion
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Crab Filling
  • 1 lb lump crab meat
  • 0.33 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 egg, lightly beaten
  • 0.25 cup green onions, sliced
  • 0.5 cup panko breadcrumbs
  • 1 teaspoon Old Bay seasoning
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon paprika
Assembly
  • 10 egg roll wrappers
  • water, for sealing
  • oil for frying

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Combine mayo, Dijon, lemon juice, Worcestershire, egg, green onions, and seasonings.
  2. Fold in crab and panko gently.
  3. Place filling onto wrappers and roll tightly, sealing with water.
  4. Heat oil to 350°F (175°C).
  5. Fry egg rolls 3–4 minutes until golden.
  6. Drain on rack and serve warm.

Notes

Best served immediately. Chill filling ahead for easier rolling.