Ingredients
• 1 lb lump crab meat, picked over for shells
• 1/4 cup panko breadcrumbs
• 2 tablespoons mayonnaise
• 1 large egg, beaten
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 12 egg roll wrappers
• Vegetable oil for frying
Instructions
- Prepare the Crab Cake Mixture: In a large bowl, gently mix together the crab meat, panko breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and cayenne pepper until just combined. Be careful not to overmix, as this can result in a tough texture.
- Assemble the Egg Rolls: Lay an egg roll wrapper on a flat surface in a diamond shape. Place approximately 2-3 tablespoons of the crab cake mixture in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides and continue to roll the wrapper up tightly. Lightly moisten the top corner with water to seal the egg roll.
- Fry the Egg Rolls: In a large, heavy-bottomed pan or Dutch oven, heat 2-3 inches of vegetable oil to 350°F (175°C). Carefully add the prepared egg rolls, making sure not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Drain the fried egg rolls on a paper towel-lined plate.
- Serve and Enjoy: Serve the Crab Cake Egg Rolls hot, garnished with your choice of dipping sauces, such as a zesty remoulade or a sweet and sour sauce. The contrast of the crispy exterior and the succulent crab filling is truly a sensory delight.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Cuisine: Americans
Keywords: Authentic Crab Cake Egg Rolls Recipe