Crispy Crab Cake Egg Rolls
These crab cake egg rolls combine the best of two worlds: rich, seasoned crab filling wrapped in a crispy shell. They’re perfect as an appetizer for parties, a weekend snack, or even a creative dinner starter.
Ingredients
For the Crab Cake Filling
- 1 lb lump crab meat fresh or high-quality canned, picked over for shells
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- ½ teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
- 1 large egg beaten
- 1 tablespoon freshly squeezed lemon juice
- ½ cup panko breadcrumbs
- ¼ cup finely chopped green onions white and green parts
- 2 tablespoons finely chopped fresh parsley
- Salt and black pepper to taste
For Assembling
- 12 egg roll wrappers
- Small bowl of water for sealing wrappers
For Frying
- About 4 cups vegetable oil for deep frying
- Optional Spicy Remoulade
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon capers finely chopped
- 1 tablespoon pickle relish
- 1 teaspoon hot sauce like Tabasco
- ½ teaspoon smoked paprika
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Whisk mayonnaise, Dijon, Worcestershire, lemon juice, Old Bay, smoked paprika, and egg in a large bowl until smooth.
- Stir in green onions and parsley, then gently fold in crab meat to keep the lumps intact. Add panko just until the mixture holds together—sprinkle in more if it’s too wet.
- Place an egg roll wrapper on a clean surface with a corner facing you. Add 2–3 tablespoons of crab filling, fold the bottom corner over, fold in the sides, and roll up tightly. Seal the edge with water and repeat with the rest.
- Heat vegetable oil in a deep pot to 350°F (175°C). Fry 3–4 rolls at a time for 3–4 minutes, turning occasionally, until golden and crisp. Drain on paper towels.
- Mix all remoulade ingredients in a small bowl, adjust seasoning, and chill until serving.