Irresistible Crab Cake Egg Rolls A MustTry Savory Treat
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Author:jamal
Total Time:1 hour 30 minutes
Yield:4 servings 1x
Description
Discover irresistible crab cake egg rolls a musttry savory treat Crispy packed with flavor perfect for appetizers or snack sessions
Ingredients
Scale
1 pound of fresh lump crab meat (or lump imitation crab for a budget-friendly alternative)
1 cup finely chopped bell peppers (red and green for color)
1 cup finely chopped celery for a crisp bite
1/2 cup mayonnaise (Greek yogurt can be a lighter substitute)
1 large egg, beaten
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
1/4 teaspoon Old Bay seasoning (or your favorite seafood seasoning)
1 package of egg roll wrappers
Vegetable oil for frying
Optional: dipping sauces such as sweet chili sauce or remoulade
Instructions
Prepare the Filling: In a large bowl, gently combine the crab meat, chopped bell peppers, and celery. The key is to fold the ingredients together carefully so the crab meat remains intact for that lovely texture.
Incorporate the Wet Ingredients: Add the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning to the bowl. Stir well until everything is evenly coated.
Assemble the Egg Rolls: Take an egg roll wrapper and place it diagonally in front of you. Spoon about 2 tablespoons of the crab mixture onto the lower third of the wrapper. Fold the bottom over the filling, then fold in the sides, and roll tightly from the bottom to secure the filling.
Fry the Egg Rolls: In a deep skillet or frying pan, heat approximately 2 inches of vegetable oil to 350°F. Carefully place the egg rolls in batches into the oil, frying for about 3-4 minutes on each side, or until golden brown and crispy.
Serve and Enjoy: Plate the crab cake egg rolls with a side of your favorite dipping sauce. They can be enjoyed hot, warm, or even at room temperature.
