Crab Cake Egg Rolls
Ingredients:
For the Crab Cake Filling:
1/2 lb (225g) lump crab meat
1/4 cup mayonnaise
1/4 cup breadcrumbs
1 egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
For the Egg Rolls:
10 egg roll wrappers
1 egg, beaten (for sealing)
Oil for frying
For the Dipping Sauce:
1/2 cup mayonnaise
2 tablespoons sriracha sauce
1 tablespoon honey
1 teaspoon lemon juice
Directions:
For the Crab Cake Filling:
In a large mixing bowl, combine the crab meat, mayonnaise, breadcrumbs, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, fresh parsley, salt, and pepper. Mix gently until all ingredients are well incorporated.
For the Egg Rolls:
Lay an egg roll wrapper on a clean surface, with one corner pointing towards you. Place about 2 tablespoons of the crab cake mixture in the center of the wrapper.
Fold the bottom corner over the filling, then fold in the side corners. Brush the remaining top corner with the beaten egg, then roll up the wrapper tightly to seal. Repeat with the remaining wrappers and filling.
In a large skillet or deep fryer, heat oil to 350°F (175°C). Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
For the Dipping Sauce:
In a small bowl, whisk together the mayonnaise, sriracha sauce, honey, and lemon juice until smooth.
To Serve:
Serve the crab cake egg rolls hot with the sriracha dipping sauce.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 300 kcal per serving | Servings: 10 egg rolls
Crab Cake Egg Rolls
