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If you're searching for a crowd-pleasing appetizer that combines the rich flavors of the sea with a delightful crunch, look no further than crispy crab cake egg rolls. This innovative twist on traditional crab cakes incorporates the savory goodness of lump crab meat into a crispy exterior, making them perfect for parties, game days, or simply as a delicious snack. The egg roll wrapper envelops the flavorful crab filling, creating a contrast of textures that is undeniably satisfying.

Crab Cake Egg Rolls

Get ready to impress your guests with these crispy crab cake egg rolls! Combining lump crab meat, panko breadcrumbs, and zesty seasonings, these delicious bites offer a satisfying crunch and rich flavor that's perfect for any occasion. Serve them with your choice of dipping sauces like spicy aioli or tangy remoulade for a customizable experience. This crowd-pleaser is sure to be the star of your next gathering! #CrispyCrabCakeEggRolls #Appetizers #Seafood #PartyFood #HomeCooking #YummySnacks
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Ingredients
  

1 pound lump crab meat, drained and picked over for shells

1 cup panko breadcrumbs

½ cup mayonnaise

1 egg, beaten

2 tablespoons Dijon mustard

1 tablespoon Worcestershire sauce

1 tablespoon Old Bay seasoning

1 green onion, finely chopped

1 tablespoon lemon juice

1 teaspoon garlic powder

Salt and pepper to taste

8 egg roll wrappers

Oil for frying (vegetable or peanut oil)

Sweet chili sauce for dipping

Instructions
 

Prepare the Filling: In a large mixing bowl, combine the lump crab meat, panko breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onion, lemon juice, garlic powder, salt, and pepper. Mix gently until the ingredients are well combined.

    Assemble the Egg Rolls: Lay one egg roll wrapper on a clean surface, with one corner facing you. Place about 2 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 it up tightly. Use a little water on the ends to seal it. Repeat with remaining wrappers and filling.

      Heat the Oil: In a deep frying pan or pot, heat about 2 inches of oil over medium-high heat until it reaches 350°F (175°C).

        Fry the Egg Rolls: Carefully add a few egg rolls at a time to the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Remove and place on a plate lined with paper towels to absorb excess oil.

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

            Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4 (2 egg rolls per serving)