Ohhh yes 🦀✨ — Crab Cake Egg Rolls are like the lovechild of a crab cake and a crispy egg roll: crunchy outside, tender, savory crab inside, perfect for appetizers or game day. Here’s a foolproof recipe:
🦀 Crab Cake Egg Rolls
Ingredients (Makes ~12 egg rolls)
Filling
- 1 lb lump crab meat, picked over for shells
- 1 cup finely diced red bell pepper
- ÂĽ cup finely diced green onions
- 2 cloves garlic, minced
- ½ cup panko breadcrumbs (plus extra for binding)
- 1 egg, lightly beaten
- 1 tsp Old Bay seasoning
- 1 tsp Dijon mustard
- 2 tsp mayonnaise (optional for extra creaminess)
- Salt & pepper to taste
Egg Rolls
- 12 egg roll wrappers
- Water (for sealing)
- Oil for frying
Instructions
1. Make the Filling
- In a bowl, combine crab, bell pepper, green onions, garlic, panko, egg, Old Bay, Dijon, and mayonnaise.
- Mix gently—don’t mash the crab too much.
- If too wet, add a little more panko to help it hold together.
2. Assemble Egg Rolls
- Lay wrapper in a diamond shape.
- Place ~2 tbsp of crab mixture in the center.
- Fold bottom corner over filling, then sides in, then roll tightly.
- Seal edge with a little water.
3. Fry
- Heat oil to 350°F (175°C) in a deep pan or fryer.
- Fry 3–4 minutes, turning occasionally, until golden brown.
- Drain on paper towels.
🥣 Dipping Sauces
- Spicy aioli
- Sweet chili sauce
- Lemon-garlic mayo
- Classic cocktail sauce
🔥 Tips & Variations
- Baked: Brush egg rolls lightly with oil, bake at 400°F for 15–20 min, flipping halfway.
- Air Fryer: 380°F for 10–12 min, flipping halfway.
- Extra flavor: Add a little chopped fresh parsley, chives, or tarragon.
- Mini version: Perfect for party appetizers.
If you want, I can give a “super crispy restaurant-style” version with a creamier crab cake interior that stays soft inside but golden-crispy outside.
Do you want me to do that?
