Description
These crispy and flavorful crab cake egg rolls are a delicious fusion of two classic dishes. Filled with lump crab meat, veggies, and spices, they are perfect for appetizers or snacks.
Ingredients
Units
Scale
Main Filling:
- 1 lb lump crab meat
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 egg, beaten
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped red bell pepper
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
Wrappers and Frying:
- 12 egg roll wrappers
- Vegetable oil for frying
Instructions
- Prepare the Filling: In a bowl, mix crab meat, mayonnaise, mustard, Worcestershire sauce, egg, breadcrumbs, green onions, red bell pepper, lemon juice, Old Bay seasoning, salt, and pepper.
- Wrap the Egg Rolls: Place a spoonful of the filling onto each egg roll wrapper. Roll them up, sealing the edges with water.
- Fry the Egg Rolls: Heat oil in a pan and fry the egg rolls until golden brown on all sides.
- Serve: Enjoy the crispy crab cake egg rolls hot with your favorite dipping sauce.
Notes
- Feel free to add additional spices or ingredients to customize the filling to your taste.
- Make sure the oil is hot enough before frying to achieve a crispy texture.
Nutrition
- Serving Size: 1 egg roll
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 60 mg