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Crispy crab cake egg rolls served on a plate with dipping sauce

Crispy Crab Cake Egg Rolls

A tantalizing fusion of savory flavors wrapped in a delightful crisp, these egg rolls are filled with lump crab meat, creamy mayonnaise, zesty Dijon mustard, and a hint of Old Bay seasoning.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 10 egg rolls
Course: Appetizer, Snack
Cuisine: American, Seafood
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Crab Filling
  • 1 pound lump crab meat, drained and picked over for shell fragments
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 cup finely chopped green onions
  • 1/4 cup breadcrumbs (plus extra for coating)
  • to taste Salt and pepper
For Assembly and Frying
  • 10 pieces egg roll wrappers
  • to taste Vegetable oil for frying

Method
 

Preparation
  1. In a large mixing bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, and onion powder. Mix well until smooth.
  2. Gently fold in the lump crab meat, ensuring you maintain the integrity of the lumps. Then, add the finely chopped green onions and breadcrumbs. Season with salt and pepper to taste.
  3. Lay one egg roll wrapper on a clean surface, corner pointing toward you. Spoon about 2 tablespoons of the crab mixture into the center.
  4. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the top corner with a dab of water. Repeat with remaining wrappers and filling.
Cooking
  1. Heat about 2 inches of vegetable oil in a deep frying pan over medium heat until it reaches 350°F (175°C).
  2. Carefully fry a few egg rolls for about 3-4 minutes on each side until golden-brown.
  3. Remove the egg rolls from the oil and let them drain on paper towels. Allow them to cool slightly before serving.
Serving
  1. Serve with your favorite dipping sauces like sweet chili sauce or tartar sauce.

Notes

For added flavor, mix in a splash of lemon juice. Store uneaten egg rolls in an airtight container in the fridge for up to three days.