Crab Cake Egg Rolls
A playful fusion of crispy egg rolls and tender crab cakes, bursting with creamy, savory flavors and a zesty crunch.
Equipment
- 1 Mixing bowl For combining the crab mixture.
- 1 Cutting board For slicing scallions and other prep.
- 1 Knife To chop scallions.
- 1 Deep pan or fryer For frying the egg rolls.
- 1 Tongs To handle the egg rolls during frying.
- 1 Spoon or spatula For mixing the filling.
Ingredients
- 1 lb Lump crab meat Fresh and flaky.
- 12 Egg roll wrappers For wrapping the filling.
- 4 oz Cream cheese Softened for creamy texture.
- 1/2 cup Panko breadcrumbs For added crunch.
- 2 Scallions Finely diced.
- 1 tsp Old Bay seasoning Classic crab cake flavor.
- 1 tsp Garlic powder Adds depth to the filling.
- 1 tbsp Lemon juice Freshly squeezed for zest.
- 1 Egg For binding the mixture.
- As needed Vegetable oil For frying the egg rolls.
Instructions
- Prepare the crab mixture: In a mixing bowl, combine crab meat, cream cheese, panko breadcrumbs, scallions, Old Bay seasoning, garlic powder, lemon juice, and an egg. Mix until well combined.
- Chill the mixture for 30 minutes to make it easier to handle.
- Place an egg roll wrapper on a flat surface. Add a small scoop of crab filling in the center and roll it tightly, sealing the edges with a dab of water.
- Heat vegetable oil in a deep pan to 350°F.
- Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side.
- Remove from the oil and drain on paper towels.
- Serve with your favorite dipping sauce.
Notes
- For a lighter version, bake the egg rolls instead of frying.
- Serve with a soy dipping sauce for an extra flavor kick.