This Crab Cake Egg Rolls Recipe brings together two beloved dishes. Crispy egg roll wrappers hold creamy crab cake filling.
Each bite delivers ocean-fresh flavors with satisfying crunch. These appetizers work perfectly for parties or family dinners.
The fusion creates something truly special and memorable. Traditional crab cakes meet Asian-style preparation in this recipe.
Golden-brown exterior gives way to tender crab meat inside. Seasonings blend perfectly to enhance natural seafood taste.
Your guests will ask for this Crab Cake Egg Rolls Recipe repeatedly. Simple ingredients create restaurant-quality results at home every time.
When I First Introduced To
My first encounter with Crab Cake Egg Rolls Recipe happened accidentally. I had leftover crab cake mixture from dinner preparations.
Creative inspiration struck when I saw egg roll wrappers. The combination worked beautifully beyond my expectations.
Friends loved this fusion creation at my next gathering. Now it’s my signature party appetizer everyone requests.
Equipment List
- Large mixing bowl
- Small bowl for egg wash
- Deep fryer or heavy pot
- Candy thermometer
- Wire cooling rack
- Paper towels
- Tongs or slotted spoon
Ingredients List
- 12 egg roll wrappers
- 1 lb fresh crab meat
- 1/4 cup mayonnaise
- 1 egg (beaten for binding)
- 2 green onions (chopped)
- 1 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 1/4 cup breadcrumbs
- 1 egg (beaten for sealing)
- 2 cups vegetable oil
Step-by-Step Preparation
- Mix crab meat with mayonnaise in bowl.
- Add beaten egg and green onions.
- Season with Old Bay and garlic powder.
- Stir in breadcrumbs until mixture holds together.
- Place wrapper on clean work surface.
- Add two tablespoons filling to center.
- Fold bottom corner over filling tightly.
- Roll sides in toward center carefully.
- Brush top corner with beaten egg.
- Roll up completely and seal edges.
- Heat oil to 350°F in pot.
- Fry egg rolls for 3-4 minutes.
- Turn once until golden brown completely.
- Drain on paper towels before serving.
Recipe Tips
- Drain crab meat thoroughly Remove excess moisture for better texture and prevent soggy wrappers.
- Don’t overfill wrappers Too much filling makes rolling difficult and causes bursting during frying.
- Seal edges completely Brush egg wash generously to prevent opening during cooking process.
- Maintain oil temperature Keep at 350°F for even browning and proper cooking throughout.
- Serve immediately Crab Cake Egg Rolls Recipe tastes best when hot and crispy from fryer.
What Can You Serve With Crab Cake Egg Rolls
- Sweet and Sour Sauce – Classic tangy dip that complements rich crab flavors perfectly. The bright acidity cuts through creamy filling beautifully.
- Asian Coleslaw – Crunchy cabbage salad with sesame dressing provides refreshing contrast. Light vegetables balance the fried appetizer nicely.
- Spicy Mayo Dip – Creamy sauce with sriracha adds heat and richness. Perfect for those who enjoy extra flavor intensity.
Conclusion
This Crab Cake Egg Rolls Recipe transforms ordinary ingredients into extraordinary appetizers.
Crispy shells protect delicate crab meat perfectly inside. Simple preparation makes elegant entertaining completely achievable at home.
Your family and friends will treasure this unique fusion creation. Try this recipe today for unforgettable dining experiences.
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Crab Cake Egg Rolls Recipe
Equipment
- Large mixing bowl
- Small bowl for egg wash
- Deep fryer or heavy pot
- Candy thermometer
- Wire cooling rack
- Paper towels
- Tongs or slotted spoon
Ingredients
- 12 egg roll wrappers
- 1 lb fresh crab meat
- 1/4 cup mayonnaise
- 1 egg beaten for binding
- 2 green onions chopped
- 1 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 1/4 cup breadcrumbs
- 1 egg beaten for sealing
- 2 cups vegetable oil
Instructions
- Mix crab meat with mayonnaise in bowl.
- Add beaten egg and green onions.
- Season with Old Bay and garlic powder.
- Stir in breadcrumbs until mixture holds together.
- Place wrapper on clean work surface.
- Add two tablespoons filling to center.
- Fold bottom corner over filling tightly.
- Roll sides in toward center carefully.
- Brush top corner with beaten egg.
- Roll up completely and seal edges.
- Heat oil to 350°F in pot.
- Fry egg rolls for 3-4 minutes.
- Turn once until golden brown completely.
- Drain on paper towels before serving.
Notes
- Drain crab meat thoroughly Remove excess moisture for better texture and prevent soggy wrappers.
- Don’t overfill wrappers Too much filling makes rolling difficult and causes bursting during frying.
- Seal edges completely Brush egg wash generously to prevent opening during cooking process.
- Maintain oil temperature Keep at 350°F for even browning and proper cooking throughout.
- Serve immediately Crab Cake Egg Rolls Recipe tastes best when hot and crispy from fryer.
