Crab Cake Egg Rolls Recipe
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay seasoning
¼ teaspoon salt
¼ teaspoon black pepper
1 egg, beaten
12 egg roll wrappers
Oil for frying
Sweet chili sauce or your favorite dipping sauce
Instructions:
- Prepare the Crab Cake Mixture:
In a large bowl, combine the lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, and beaten egg.
Mix gently to combine, being careful 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 pointing towards you (diamond shape).
Place about 2 tablespoons of the crab mixture in the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides, and roll tightly, sealing the edge with a bit of water.
Repeat with the remaining wrappers and filling.
- Fry the Egg Rolls:
Heat about 2 inches of oil in a deep skillet or frying pan to 350°F (175°C).
Carefully place the egg rolls into the hot oil, a few at a time, without overcrowding the pan.
Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain.
- Serve:
Serve warm with sweet chili sauce or your favorite dipping sauce.
Notes:
You can bake or air-fry the egg rolls for a lighter option.
For extra flavor, sprinkle a little Old Bay seasoning on the egg rolls after frying.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12 egg rolls