Description
Delicious fusion of classic crab cakes and crispy egg rolls, perfect as an appetizer or party food.
Ingredients
Scale
- 1 pound lump crabmeat, carefully picked over for shells
- ¼ cup mayonnaise (substitute Greek yogurt for a lighter option)
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (adjust to taste)
- 2 tablespoons fresh parsley, finely chopped
- ¼ cup red bell pepper, finely diced
- ¼ cup green onions, thinly sliced
- ½ cup panko breadcrumbs
- 15–20 egg roll wrappers
- 1 egg (for sealing wrappers)
- Vegetable oil for frying
- Spicy remoulade sauce for serving
Instructions
- Prepare the Crab Filling: Gently combine crabmeat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning in a large bowl. Fold ingredients together carefully to keep the crab chunks intact.
- Add Vegetables and Breadcrumbs: Incorporate parsley, diced bell pepper, and green onions, folding them in gently. Add breadcrumbs last to reach a consistency that holds together.
- Roll the Egg Rolls: Place an egg roll wrapper on a clean surface and spoon approximately 2-3 tablespoons of the crab mixture onto the lower third. Fold and seal with beaten egg.
- Fry to Perfection: Heat vegetable oil to 350°F. Fry egg rolls in batches of 3-4 for 3-4 minutes until golden brown and crispy.
- Drain and Serve: Remove cooked egg rolls with a slotted spoon and drain on paper towels. Serve immediately with spicy remoulade sauce.
Notes
Allow filling to rest for 10 minutes before rolling. For a gluten-free version, use rice paper wrappers.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 1 egg roll
- Calories: 175
- Sugar: 1g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 12g
- Cholesterol: 50mg
Keywords: crab cakes, egg rolls, fusion cuisine, appetizers, seafood