Ingredients:
For the Crab Cake Mixture:
1 lb lump crab meat, picked over for shells
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tbsp Old Bay seasoning
1 large egg, beaten
1/4 cup breadcrumbs
2 green onions, finely chopped
1/4 cup red bell pepper, finely chopped
1 tbsp fresh parsley, chopped
Salt and pepper, to taste
For the Egg Rolls:
12 egg roll wrappers
1 egg, beaten (for sealing)
Vegetable oil, for frying
For the Sauce:
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tbsp hot sauce
Salt and pepper, to taste
Directions:
Make the Crab Cake Mixture: In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, beaten egg, breadcrumbs, green onions, red bell pepper, and parsley. Season with salt and pepper to taste. Mix until well combined.
Assemble the Egg Rolls: Lay out an egg roll wrapper on a clean surface. Place about 2 tablespoons of the crab mixture in the center of the wrapper. Fold the bottom corner up over the filling, then fold in the sides and roll up tightly. Brush the top corner with beaten egg to seal. Repeat with the remaining wrappers and filling.
Fry the Egg Rolls: In a large skillet, heat vegetable oil over medium heat to 350°F (175°C). Fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
Make the Sauce: In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, hot sauce, salt, and pepper.
Serve: Serve the crispy crab cake egg rolls hot with the dipping sauce on the side. Enjoy!
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: Approximately 200 per egg roll | Servings: 12 egg rolls
