Description
Delight in these crispy Crab Cake Egg Rolls served with a tangy Chili-Mustard Dipping Sauce. Packed with tender lump crab meat and flavorful seasonings, these golden fried egg rolls make an irresistible appetizer or snack perfect for any occasion.
Ingredients
Scale
Crab Cake Egg Rolls
- 1 pound lump crab meat, shells removed
- ½ cup panko breadcrumbs
- ¼ cup mayonnaise
- 1 egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- ¼ cup finely diced red bell pepper
- ¼ cup finely diced celery
- 2 tablespoons chopped green onions
- Salt and black pepper to taste
- 10 egg roll wrappers
- Vegetable oil for frying
Chili-Mustard Dipping Sauce
- ¼ cup Dijon mustard
- 1 tablespoon honey
- 1 tablespoon chili garlic sauce (or sriracha for less heat)
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
Instructions
- Prepare filling: In a large bowl, combine lump crab meat, panko breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, red bell pepper, celery, green onions, salt, and black pepper. Gently mix to blend flavors without breaking up the crab meat.
- Assemble egg rolls: Lay an egg roll wrapper with one corner facing you. Place 2–3 tablespoons of crab filling in the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with a dab of water. Repeat with remaining filling and wrappers.
- Heat oil: Pour about 2 inches of vegetable oil in a deep skillet or heavy-bottomed pot and heat to 350°F (175°C).
- Fry egg rolls: Fry egg rolls in batches for 3–4 minutes per side until golden brown and crispy. Transfer to a paper towel–lined plate to drain excess oil.
- Make dipping sauce: In a small bowl, whisk together Dijon mustard, honey, chili garlic sauce, rice vinegar, and soy sauce until smooth.
- Serve: Serve the hot crab cake egg rolls with the chili-mustard dipping sauce on the side for dipping.
Notes
- For a lighter option, bake or air fry the egg rolls at 400°F for 12–15 minutes, turning halfway through.
- Egg rolls can be made ahead and frozen before frying; fry directly from frozen, adding a minute or two to the frying time.