Crab Cake Egg Rolls Recipe
This Crab Cake Egg Rolls Recipe brings together two beloved dishes. Crispy egg roll wrappers hold creamy crab cake filling.
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.