Description
Crispy and flavorful Crab Cake Egg Rolls combine the richness of crab cakes with the satisfying crunch of traditional egg rolls. Perfect as an appetizer or party snack, these golden-fried delights are served with a zesty sriracha mayo dipping sauce that adds a spicy kick to every bite. Ready in just 30 minutes and serving four, this recipe brings a gourmet touch to your table with simple ingredients and straightforward steps.
Ingredients
Scale
Crab Cake Filling
- 8 oz lump crab meat (picked over for shells)
- ¼ cup mayonnaise
- 1 large egg, beaten
- ½ cup breadcrumbs (panko or regular)
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- ½ tsp paprika
- 1 tbsp lemon juice
- 2 tbsp green onions, finely chopped
- Salt & pepper, to taste
Egg Rolls
- 8–10 egg roll wrappers
- Oil, for frying (about 2 cups, enough for deep frying)
Dipping Sauce
- ¼ cup mayonnaise
- 1 tbsp sriracha or hot sauce
- 1 tsp lemon juice
Instructions
- Make the filling: In a mixing bowl, combine lump crab meat, mayonnaise, beaten egg, breadcrumbs, Dijon mustard, Old Bay seasoning, garlic powder, paprika, lemon juice, chopped green onions, salt, and pepper. Mix gently until just combined, taking care not to break up the crab meat too much.
- Assemble the egg rolls: Lay an egg roll wrapper on a clean surface with one corner facing you. Spoon 2–3 tablespoons of the crab mixture onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the left and right sides tightly. Roll up firmly towards the top corner and seal the edge with a little water to secure the roll. Repeat with remaining wrappers and filling.
- Fry: Heat oil in a deep skillet or fryer to 350°F (175°C). Carefully fry the egg rolls in batches, avoiding overcrowding, for 3–4 minutes each or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Make the dipping sauce: In a small bowl, whisk together mayonnaise, sriracha, and lemon juice until smooth and combined. Adjust seasoning to taste if needed.
- Serve: Serve the crab cake egg rolls hot with the spicy mayo dipping sauce on the side for dipping. Enjoy immediately while crispy.
Notes
- Use lump crab meat for a premium texture and flavor; check carefully for any shell pieces.
- For a gluten-free version, substitute breadcrumbs and egg roll wrappers with gluten-free alternatives.
- If you prefer less spice, reduce the sriracha quantity in the dipping sauce or omit entirely.
- Egg rolls can be prepared ahead of time and refrigerated before frying to save time.
- Ensure oil temperature remains consistent at 350°F to achieve perfect crispiness without greasy or undercooked rolls.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
