Crab Cake Egg Rolls (Print Version)
Flaky crab, bright herbs, and spice fill crunchy egg rolls, perfect for sharing or a flavorful appetizer.
# Ingredients:
→ Filling
01 -
1 pound fresh crab meat
02 -
1/2 cup breadcrumbs
03 -
1 large egg, beaten
04 -
1 tablespoon mayonnaise
05 -
2 teaspoons Dijon mustard
06 -
1/4 cup green onions, finely chopped
07 -
1 tablespoon Worcestershire sauce
08 -
1 teaspoon hot sauce
→ Assembly
09 -
1 package egg roll wrappers
→ Cooking
10 -
Vegetable oil, for frying
# Steps:
01 -
In a large mixing bowl, gently combine the crab meat, breadcrumbs, beaten egg, mayonnaise, Dijon mustard, green onions, Worcestershire sauce, and hot sauce until the mixture holds together.
02 -
Place a spoonful of the crab mixture onto the center of each egg roll wrapper. Fold and roll tightly, sealing the edges with a touch of water to prevent leakage.
03 -
Pour vegetable oil into a deep frying pan to a depth of about 1 inch. Heat over medium heat until the oil reaches 350°F (175°C).
04 -
Working in batches, carefully place the prepared egg rolls in the hot oil. Fry for 2–3 minutes on each side, turning until the exterior is golden brown and crisp.
05 -
Transfer fried egg rolls to a plate lined with paper towels to drain excess oil before serving.
# Notes:
01 -
For best results, use fresh, lump crab meat and ensure the egg rolls are tightly sealed to prevent oil from seeping in during frying.