Crispy Crab Cake Egg Rolls

 

Crispy Crab Cake Egg Rolls

Ingredients

For the Crab Cake Filling:

• 8 oz lump crab meat
• ½ cup panko breadcrumbs
• ¼ cup mayonnaise
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 1 tbsp fresh parsley, chopped
• 1 green onion, finely chopped
• 1 egg, beaten
• Salt and black pepper, to taste

For the Egg Rolls:

• 10 egg roll wrappers
• 1 egg (beaten, for sealing)
• Vegetable oil (for frying)

For the Garlic Aioli Dip:

• ½ cup mayonnaise
• 1 tsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• ½ tsp Old Bay seasoning
• Salt and black pepper, to taste

Instructions

1. Make the Crab Cake Filling

In a bowl, mix the crab meat, panko, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, green onion, and beaten egg. Season with salt and black pepper. Stir until well combined.

2. Assemble the Egg Rolls

Lay an egg roll wrapper on a flat surface. Spoon about 2 tablespoons of the crab mixture into the center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Brush the edges with beaten egg to seal.

3. Fry the Egg Rolls

Heat vegetable oil in a deep pan to 350°F. Fry the egg rolls in batches for 3-4 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

4. Prepare the Garlic Aioli

In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, minced garlic, Old Bay seasoning, salt, and pepper. Let sit for 5 minutes to enhance the flavors.

5. Serve & Enjoy

Serve the crispy crab cake egg rolls warm with garlic aioli on the side for dipping. Enjoy!