Crab Cake Eggrolls
Crispy eggrolls stuffed with savory, tender crab cake filling for a seafood twist on a classic favorite. Perfect as an appetizer or snack that’s packed with flavor in every bite.
Ingredients
- 1 lb lump crab meat
- 1/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp Creole seasoning
- 1 tbsp lemon juice
- 2 tsp hot sauce optional
- 1/4 cup green onions finely chopped
- 1/4 cup parsley finely chopped
- 1 egg beaten
- 1/2 cup breadcrumbs panko preferred
- 12 egg roll wrappers
- Oil for frying
Instructions
- In a large bowl, gently mix crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Creole seasoning, lemon juice, hot sauce, green onions, and parsley.
- Add beaten egg and breadcrumbs; stir gently to combine.
- Lay an egg roll wrapper flat and place 2-3 tbsp of crab mixture in center. Fold sides and roll tightly; seal edges with water.
- Heat oil to 350°F (175°C). Fry egg rolls 3-4 minutes, turning until golden and crispy.
- Drain on paper towels. Serve hot with your favorite dipping sauce.
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