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Crab cakes are a beloved staple of coastal cuisine, celebrated for their rich flavors and buttery textures. Originating from the coastal regions of the United States, these delectable treats have captured the hearts (and appetites) of seafood lovers everywhere. Traditionally made with fresh lump crab meat, breadcrumbs, and a variety of seasonings, crab cakes can be found on menus from high-end restaurants to local seafood shacks. Their popularity stems not only from their delicious taste but also from their versatility; they can be enjoyed as an appetizer, a main dish, or a party snack.

Crab Cake Egg Rolls

Discover the delicious fusion of flavors with crispy crab cake egg rolls. This unique twist on classic crab cakes features a golden, crunchy exterior that wraps around rich crab meat and savory seasonings. Perfect as an appetizer or party snack, these egg rolls are easy to make from scratch. Learn how to select quality ingredients, prepare the filling, and master the frying process. Impress your guests with this delightful treat that blends coastal tradition with contemporary flair!
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Ingredients
  

1 lb lump crab meat, picked over for shells

½ cup breadcrumbs, plus more for coating

1 small onion, finely chopped

2 cloves garlic, minced

1 egg, beaten

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon Old Bay seasoning

½ teaspoon salt

¼ teaspoon black pepper

12 egg roll wrappers

Vegetable oil for frying

Sweet chili sauce (for dipping)

Instructions
 

Prepare the Filling: In a large mixing bowl, combine the lump crab meat, breadcrumbs, chopped onion, minced garlic, beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Gently mix until everything is combined, taking care not to break up the crab too much.

    Assemble the Egg Rolls: Lay an egg roll wrapper on a clean surface, with one corner pointing toward you. Place about 2-3 tablespoons of the crab mixture in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly upwards to form an egg roll. Seal the top with a little water to ensure it stays closed. Repeat with the remaining wrappers and filling.

      Fry the Egg Rolls: In a deep fryer or large heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Carefully add the egg rolls in batches, avoiding overcrowding. Fry for about 3-4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

        Serve: Serve the crab cake egg rolls hot with sweet chili sauce on the side for dipping.

          Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 6 (makes 12 egg rolls)