Crab Cake Egg Rolls
A delightful twist on traditional crab cakes, these Crab Cake Egg Rolls combine rich crab flavors with a crispy texture, making them an impressive appetizer or snack.
Ingredients
Crab Filling
- 1 lb lump crab meat
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup green onions, chopped
- 1 teaspoon Old Bay seasoning
Egg Roll Assembly
- 1 package egg roll wrappers
- Oil for frying oil for frying
Instructions
Preparation
- In a large bowl, combine crab meat, mayonnaise, Dijon mustard, green onions, and Old Bay seasoning.
- Lay an egg roll wrapper on a clean surface. Place a couple of tablespoons of the crab mixture in the center.
- Fold the sides of the wrapper over the filling and roll tightly. Seal the edges with a little water.
Cooking
- Heat oil in a deep pan over medium heat.
- Fry the egg rolls until golden brown, about 3-4 minutes per side.
- Remove and drain on paper towels. Serve hot.
Notes
Serve hot with a dipping sauce like tartar sauce or sweet chili sauce. You can also add a side of fresh salad or slaw. To store leftovers, let them cool completely and store in an airtight container in the refrigerator for up to 2 days.