Ingredients
For the Crab Cake Filling:
- 1 lb lump crab meat (picked over for shells)
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon lemon juice
- 1 egg, lightly beaten
- ¼ cup finely chopped green onions
- ¼ cup finely chopped red bell pepper
- ½ cup panko breadcrumbs
- Salt and pepper to taste
For the Egg Rolls:
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil, for frying
For the Dipping Sauce:
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon hot sauce (optional)
Instructions
In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, and lemon juice. Gently fold everything together, being careful not to break apart the crab too much.
Mix in the lightly beaten egg, chopped green onions, red bell pepper, and panko breadcrumbs. Stir everything until well combined. The mixture should hold together but still be slightly moist. If it feels too wet, add a little more panko breadcrumbs.
Lay an egg roll wrapper on a clean surface, with one corner pointing toward you (diamond shape). Spoon about two tablespoons of the crab cake mixture onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, rolling tightly like a burrito. Use the beaten egg to seal the edge. Repeat with the remaining wrappers and filling.
In a deep skillet or fryer, heat about 2 inches of vegetable oil to 350°F (175°C). Test the oil by dropping in a small piece of an egg roll wrapper—it should sizzle immediately.
Carefully place the egg rolls in the hot oil, a few at a time, making sure not to overcrowd the pan. Fry for about 3-4 minutes, turning occasionally, until golden brown and crispy. Remove and drain on a paper towel-lined plate.
In a small bowl, whisk together mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, garlic powder, and hot sauce (if using). Adjust seasoning to taste.
Serve the hot crab cake egg rolls with the dipping sauce on the side. Garnish with fresh herbs and a wedge of lemon for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 210
- Sugar: 1g
- Fat: 12g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g