Description
Crispy Crab Cake Egg Rolls with Lemon Dip offer a delicious twist on traditional crab cakes by wrapping flavorful crab filling in crispy egg roll wrappers. These golden, pan-fried egg rolls served with a tangy lemon dip make a perfect appetizer or snack that’s easy to prepare and sure to impress.
Ingredients
Scale
Crab Cake Filling
- 1 lb lump crab meat (preferably fresh or canned, drained)
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Old Bay seasoning (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon lemon zest
- Salt and pepper, to taste
Egg Rolls
- 8 egg roll wrappers
- 1 tablespoon olive oil (for brushing, if baking)
- Vegetable oil, for frying (amount as needed for deep skillet)
Lemon Dip
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions
- Make the crab cake filling: In a large bowl, gently combine lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, parsley, Old Bay seasoning (if using), garlic powder, lemon zest, salt, and pepper. Mix carefully to preserve crab meat lumps.
- Form the crab cakes: Divide the crab mixture into 8 equal portions. Shape each into a small log or patty sized to fit inside the egg roll wrappers.
- Prepare the egg rolls: Lay one egg roll wrapper on a flat surface with a corner facing you. Place one crab cake in the center. Fold the bottom corner over the crab mixture, then fold in the sides tightly and roll to seal the top corner with a dab of water. Repeat for remaining portions and wrappers.
- Fry the egg rolls: Heat enough vegetable oil in a deep skillet or wok over medium-high heat. Fry egg rolls in batches, turning occasionally until all sides are golden and crispy, approximately 3-4 minutes per side. Drain on paper towels. Alternatively, brush egg rolls with olive oil and bake at 400°F (200°C) for 15-20 minutes until crisp and golden.
- Make the lemon dip: Whisk together mayonnaise, sour cream, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until smooth and combined.
- Serve: Plate the crispy crab cake egg rolls with the lemon dip on the side for dipping and enjoy immediately.
Notes
- Use fresh or canned lump crab meat for best texture and flavor.
- If frying, be cautious of hot oil and avoid overcrowding the pan to maintain crispiness.
- Egg roll wrappers should be sealed well to prevent filling from leaking during frying or baking.
- For a lighter option, bake the egg rolls brushed with olive oil instead of frying.
- Old Bay seasoning enhances the seafood flavor but can be omitted or adjusted to taste.
