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- 1 cup lump crab meat, picked over for shells - 1/2 cup breadcrumbs (preferably panko) - 1/4 cup mayonnaise - 1 tablespoon Dijon mustard - 1 teaspoon Worcestershire sauce - 1 teaspoon Old Bay seasoning - 1 green onion, finely chopped - 1 tablespoon fresh parsley, chopped - Salt and pepper to taste - 8 egg roll wrappers - Vegetable oil for frying These main ingredients give your crab cake egg rolls their best flavor and texture. The lump crab meat is the star. It should be fresh and free of shells. The panko breadcrumbs add a nice crunch. Mayonnaise keeps the filling moist and rich. I like to add Dijon mustard and Worcestershire sauce for extra depth. Old Bay seasoning brings a classic taste that pairs well with crab. Green onions and parsley add freshness. Don’t forget to season with salt and pepper to enhance all the flavors. - Sweet chili sauce for dipping - Fresh herbs and spices While the main ingredients shine, optional ones can elevate your dish. Sweet chili sauce makes a great dip and adds a hint of sweetness. You can also use fresh herbs like cilantro or dill for added brightness. Spices such as garlic powder or paprika can bring a unique twist to your egg rolls. Feel free to get creative and make this dish your own! You can find the Full Recipe for a detailed guide on how to put it all together. Start by gathering all the main ingredients. You will need: - 1 cup lump crab meat, picked over for shells - 1/2 cup breadcrumbs (preferably panko) - 1/4 cup mayonnaise - 1 tablespoon Dijon mustard - 1 teaspoon Worcestershire sauce - 1 teaspoon Old Bay seasoning - 1 green onion, finely chopped - 1 tablespoon fresh parsley, chopped - Salt and pepper to taste In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, mustard, Worcestershire sauce, Old Bay seasoning, green onion, parsley, and a pinch of salt and pepper. Mix gently. Be careful not to break up the crab too much. You want to keep those big chunks intact. This adds to the texture and taste. Now, let’s fold the egg rolls. Place one egg roll wrapper on a clean surface. Make sure a corner is pointed toward you. Scoop about 2 tablespoons of the crab mixture into the center of the wrapper. Fold the bottom corner over the filling. Then, fold the sides in. Roll tightly to seal. Use a little water along the edges to help seal the wrapper. This keeps everything inside during cooking. Repeat this with all the wrappers and filling. Next, it’s time to fry. In a large skillet or deep fryer, heat about 2 inches of vegetable oil. Aim for a temperature of 350°F (175°C). You can use a thermometer for accuracy. Carefully add the egg rolls to the hot oil. Do this in batches to avoid overcrowding. Fry for about 3-4 minutes. You want them golden brown and crispy on all sides. Turn them if needed. Once done, use tongs to remove them from the oil. Place them on a paper towel-lined plate to drain excess oil. Now, your crab cake egg rolls are ready to serve! Don't forget to check the Full Recipe for any additional tips! To make crab cake egg rolls great, avoid sogginess. Here are some tips: - Use dry ingredients: Make sure your breadcrumbs are dry, especially if you use fresh ones. Panko works best for a crispy texture. - Don’t overload: Fill each egg roll with just enough crab mixture. If you put in too much, they can burst and leak during frying. - Seal well: Use a little water to seal the edges of the wrapper. This helps keep the filling inside while frying. Ensuring even cooking is key. Follow these steps: - Heat oil correctly: Use a thermometer to check the oil's temperature. It should be around 350°F (175°C) for perfect frying. - Fry in batches: Don’t crowd the pan. This helps the egg rolls cook evenly and get crispy all around. Dipping sauces can elevate your crab cake egg rolls. Here are a few ideas: - Sweet chili sauce: This pairs well with the crab's flavor and adds a nice kick. - Tartar sauce: A classic choice that adds creaminess and tang. For garnishing ideas, consider: - Fresh herbs: Sprinkle chopped parsley or cilantro on top for a vibrant touch. - Lemon wedges: Serve with wedges for a zesty squeeze that brightens the dish. For the full recipe, refer to the Full Recipe section above. Enjoy your cooking! {{image_2}} You can easily swap the crab meat for other proteins. Shrimp or lobster make tasty alternatives. For a vegetarian twist, use chopped mushrooms or artichokes. You can also add beans or lentils for a hearty option. Spices can change the whole dish. If you like heat, add some cayenne pepper or chili flakes. For a fresh taste, try dill or cilantro. Mix and match spices to fit your mood. You can bake or fry your egg rolls. Baking is healthier and simpler. Preheat your oven to 400°F (200°C). Place the rolls on a baking sheet. Brush them lightly with oil and bake for about 20 minutes. Flip them halfway through for a nice golden color. Frying gives a crispy texture. Heat vegetable oil to 350°F (175°C). Fry in small batches to keep them crisp. Each roll takes about 3-4 minutes to turn golden brown. If you have an air fryer, you can use it too! Preheat to 375°F (190°C). Place the egg rolls in a single layer. Cook for 10-12 minutes, flipping halfway through. They will be crispy and delicious! Many cultures add their own twist to crab cake egg rolls. In Asian cuisine, you might find them with soy sauce or spicy mayo. Latin versions often feature jalapeños and lime. Popular adaptations include adding cheese or herbs. Some people love to dip them in sriracha or garlic sauce. Feel free to explore and create your own version! For the full recipe, check out the recipe section. To keep your crab cake egg rolls fresh, store them in an airtight container. This helps to lock in flavors and moisture. Place a paper towel in the container to absorb any excess moisture. This step prevents sogginess. You can keep them in the fridge for up to three days. After that, their quality may decline. When you’re ready to enjoy leftovers, reheat them safely. The best way is to use an oven. Preheat your oven to 350°F (175°C). Place the egg rolls on a baking sheet. Bake for about 10-15 minutes. This method keeps them crispy. You can also use an air fryer. Set it to 350°F (175°C) and cook for about 5-7 minutes. This also helps maintain that crunch. Avoid using a microwave, as it may leave them soggy. For the complete recipe, check out the Full Recipe section. Yes, you can make crab cake egg rolls ahead of time. This helps save time when guests arrive. To prep, follow these steps: - Prepare the filling: Mix the crab meat and other ingredients as in the recipe. - Wrap the egg rolls: Assemble them but don’t fry yet. Keep them in the fridge. - Storing: Place the wrapped rolls on a plate. Cover with plastic wrap. This keeps them fresh for a few hours. - Freezing: If you want to store them longer, freeze the egg rolls. Lay them flat on a baking sheet, freeze until firm, then transfer to a freezer bag. They can last for about a month. When you’re ready to cook, fry them straight from frozen. Just add a minute or two to the cooking time. Crab cake egg rolls pair well with many sides and drinks. Here are some tasty options: - Dipping sauces: Serve with sweet chili sauce, spicy mayo, or tartar sauce. - Salads: A simple green salad or coleslaw adds freshness. - Sides: Try potato wedges, fries, or pickled vegetables. - Drinks: Light beers, white wine, or sparkling water complement the flavors well. Mix and match these options for a fun spread. You can find the full recipe in the Full Recipe section. There, you’ll see all the steps to make these tasty crab cake egg rolls. Enjoy cooking! In this post, we explored how to make crab cake egg rolls, starting with key ingredients like crab meat, breadcrumbs, and mayonnaise. We discussed how to prepare the crab mixture and assemble the egg rolls neatly. Cooking tips helped ensure crispiness, while variations opened up new ideas. Don't forget to store leftovers properly and reheat them well to keep them tasty. Now, you’re ready to create a fun dish that’s sure to impress. Enjoy experimenting with flavors and sharing this delicious treat with others. Happy cooking!

Crab Cake Egg Rolls

Elevate your appetizer game with these delicious crab cake egg rolls! Packed with lump crab meat and crispy panko, they are the perfect finger food for any occasion. Discover simple steps for making these tasty treats at home, along with unique serving suggestions to impress your guests. Don’t settle for boring snacks—click through to explore the full recipe and get cooking today! Enjoy a delightful twist on a classic favorite.
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Ingredients
  

1 cup lump crab meat, picked over for shells

1/2 cup breadcrumbs (preferably panko)

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon Old Bay seasoning

1 green onion, finely chopped

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

8 egg roll wrappers

Vegetable oil for frying

Sweet chili sauce for dipping

Instructions
 

Prepare the Crab Mixture: In a large bowl, combine the lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onion, parsley, and a pinch of salt and pepper. Mix gently to combine, being careful not to break up the crab too much.

    Assemble the Egg Rolls: Lay one egg roll wrapper on a clean surface with a corner pointed toward you. Place about 2 tablespoons of the crab mixture in the center of the wrapper. Fold the bottom corner over the filling, then fold the sides inward, and roll tightly to seal. Use a little water along the edges to help seal the wrapper. Repeat with the remaining wrappers and filling.

      Heat the Oil: In a large skillet or deep fryer, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C).

        Fry the Crab Cake Egg Rolls: Carefully add the egg rolls to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes or until they are golden brown and crispy on all sides. Use tongs to turn them if necessary.

          Drain and Serve: Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.

            Serve with Dipping Sauce: Arrange the crab cake egg rolls on a platter and serve warm with sweet chili sauce on the side for dipping.

              Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4