Crab Cake Egg Rolls
Take your love for crab cakes to the next level with these Crab Cake Egg Rolls—a delicious fusion of crispy, golden egg rolls and the rich, savory goodness of classic crab cakes. Made with lump crab meat, creamy seasonings, and a perfect blend of spices, these crunchy seafood rolls are an irresistible appetizer or party snack. Serve them with a zesty dipping sauce for the ultimate flavor experience. Whether you're a seafood lover or looking for a unique twist on a classic, this easy crab cake egg roll recipe is sure to impress!
Ingredients
Crab Cake
- 1 lb lumb crab
- shrimp (optional)
- ½ cup bread crumbs
- ½ onion (diced)
- ½ green bell pepper (diced)
Crab Cake Filling mix
- 2 teaspoon Garlic powder
- ½ teaspoon Black Pepper
- ¼ teaspoon onion powder
- 2 teaspoon worchestshire
- 2 teaspoon hot sauce
- 2 teaspoon yellow mustard
- 1 tablespoon old bay
- 1 tablespoon parsley
- 2-3 tablespoon Duke's mayo
- 2 teaspoon Lemon Juice
- 1 Large egg
Egg rolls
- Egg Roll Wrappers
- Water or egg wash to seal
Sauce
- ¼ cup Mayo
- ¼ cup Sweet Chili
- dash of sriracha
Instructions
Crab Cake Filling
- Saute onion and green bell until softened. Remove from skillet
- Cook your shrimp (season with creole/cajun seasoning) and dice into small pieces. Set aside
- In a large bowl, mix together everything in the Crab Cake filling mix ingredients list except for the egg. Taste and adjust seasoning if needed
- Add in your egg and mix thoroughly
- Add in your onion and bell pepper mixture
- Add in your shrimp and mix thoroughly
- Add in your jumbo lumbo crab and fold into mixture gently
- Add in bread crumbs and parsley and gently fold mixture again
Egg Rolls
- Lay down an egg roll wrapper
- Add water to your finger tips and brush each side of egg roll
- Add a small amount of the egg roll mixture. I use an ice cream scooper
- Fold in the two side corners and then fold up the bottom to roll
- Once all your egg rolls are rolled, add to 350 deg oil and cook until golden brown
- Drain on wire rack
- Top with sauce or use for dipping
Sauce
- Mix ¼c Mayo, ¼c Sweet chili, dash of sriracha
- Let chill for a few hours or overnight before using
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