🦀 Crab Cake Egg Rolls Recipe
Ingredients:
For the Filling:
8 oz lump crab meat (fresh or canned, drained)
4 oz cream cheese, softened
¼ cup mayonnaise
1 tbsp Dijon mustard
1 tsp Old Bay seasoning (or to taste)
1 tsp lemon juice
1 green onion, finely chopped
¼ cup finely diced red bell pepper (optional)
¼ cup shredded mozzarella or cheddar cheese
Salt & pepper to taste
For Rolling & Frying:
8–10 egg roll wrappers
1 egg, beaten (for sealing)
Oil, for frying (vegetable or canola)
For Dipping Sauce (optional but amazing):
¼ cup mayonnaise
1 tbsp Sriracha or hot sauce
1 tsp lemon juice
½ tsp honey or sugar
Pinch of Old Bay seasoning
Instructions:
1. Make the filling:
In a medium bowl, combine cream cheese, mayonnaise, Dijon mustard, lemon juice, Old Bay, green onion, bell pepper, cheese, and crab meat.
Gently mix until evenly combined — don’t break up the crab too much.
2. Assemble the egg rolls:
Lay out one egg roll wrapper with a corner facing you (like a diamond).
Spoon about 2–3 tablespoons of the crab mixture into the center.
Fold the bottom corner up over the filling, fold in the sides, and roll tightly toward the top corner.
Brush the top edge with beaten egg to seal.
Repeat with the remaining wrappers.
3. Fry the egg rolls:
Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C).
Fry the egg rolls in batches for 3–4 minutes per side, or until golden brown and crispy.
Drain on paper towels.
4. Make the dipping sauce:
Stir together the mayonnaise, Sriracha, lemon juice, honey, and Old Bay until smooth.
5. Serve:
Serve hot, with dipping sauce on the side — crispy, creamy crab perfection!
💡 Tips:
For a lighter version, brush with oil and air fry at 375°F (190°C) for 8–10 minutes, flipping halfway.
You can add a bit of minced celery or parsley for freshness.
Great for appetizers, parties, or seafood night!