Description
These Crispy Crab Cake Egg Rolls are a delicious fusion of classic crab cakes and crispy egg rolls, making them a must-try appetizer. Perfect for those looking for recipes for dinner, quick high-protein meals, and easy recipes to try, this dish delivers a golden, crunchy texture with a flavorful crab filling. Pair them with a tangy lemon dip for the ultimate recipes appetizers and snacks experience!
Ingredients
Scale
Crab Cake Filling:
- 1 cup lump crab meat
- 2 tbsp finely chopped celery
- 2 green onions, finely sliced
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
For Assembly:
- 8 egg roll wrappers
- Oil, for frying
Instructions
- In a bowl, combine the lump crab meat, chopped celery, sliced green onions, mayonnaise, and Dijon mustard. Mix gently until well combined.
- Lay out egg roll wrappers on a flat surface. Spoon about 2 tablespoons of the crab cake filling into the center of each wrapper.
- Roll up the egg roll, folding in the sides as you go to secure the filling.
- Heat oil in a deep fryer or a large pan over medium heat.
- Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side. Remove from oil and drain on paper towels.
- Serve immediately with a side of lemon dip.
Notes
- For extra crispiness, brush the egg rolls with oil and bake at 400°F (200°C) for 12-15 minutes, flipping halfway through.
- These egg rolls pair well with a spicy sriracha mayo or sweet chili sauce.
- Use fresh lump crab meat for the best flavor.
Nutrition
- Serving Size: 2 egg rolls
- Calories: 250 kcal
- Sugar: 1g
- Sodium: 320mg
- Fat: 12 g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 35mg