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These crispy crab cake egg rolls are the ultimate party appetizer, combining the elegance of a classic crab cake with the addictive crunch of a perfectly fried egg roll. They are an irresistible explosion of sweet crab, savory seasonings, and tangy remoulade that will have everyone reaching for more.
I first made these for a New Year's Eve party, and they vanished from the platter in about five minutes. Now, they're the most requested dish whenever we have friends over.
Ingredients
- One pound lump crab meat: the star of the show, so use the best quality you can find. Fresh is ideal, but a high quality canned version works beautifully, just be sure to gently pick through it for shells.
- One half cup mayonnaise: this acts as the binder for our filling. A full fat version will give you the creamiest result.
- One tablespoon Dijon mustard: adds a lovely tangy sharpness that cuts through the richness of the crab and mayo.
- One teaspoon Old Bay seasoning: the classic, non negotiable spice for any authentic crab dish. It provides that signature savory, celery salt flavor.
- One half teaspoon smoked paprika: this adds a beautiful color and a subtle, smoky depth. Opt for a Spanish variety if you can.
- One tablespoon Worcestershire sauce: brings a wonderful savory umami note that complements the seafood perfectly.
- One large egg: beaten, this helps bind the filling ingredients together so they don't fall apart inside the wrapper.
- One tablespoon fresh lemon juice: a bit of acidity brightens all the flavors and balances the richness.
- One half cup panko breadcrumbs: these add texture to the filling without making it heavy like traditional breadcrumbs might.
- One quarter cup finely chopped green onions: you'll want to use both the white and green parts for a mild, fresh onion flavor.
- Two tablespoons finely chopped fresh parsley: this adds a pop of color and fresh, herby brightness.
- Salt and black pepper to taste: season as you go, but remember the Old Bay has salt in it.
- Twelve egg roll wrappers: find these in the refrigerated section of most grocery stores, usually near the produce.
- Vegetable oil for frying: you'll need about four cups, or enough to come about two inches up the side of your pot.
For the Spicy Remoulade
- One half cup mayonnaise: the creamy base for our sauce.
- Two tablespoons Dijon mustard: provides that essential tangy kick.
- One tablespoon capers: finely chopped for a briny, salty bite.
- One tablespoon pickle relish: adds a bit of sweetness and texture.
- One teaspoon hot sauce: use your favorite, like Tabasco, to control the heat level.
- One half teaspoon smoked paprika: mirrors the flavor in the filling and adds a warm color.
- One teaspoon lemon juice: for a final touch of bright acidity.
Step-by-Step Instructions
- Mix the Crab Cake Filling:
- In a large bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, fresh lemon juice, Old Bay seasoning, smoked paprika, and the beaten egg. Keep whisking until the mixture is completely smooth and creamy. This base is what will hold all that glorious crab meat together. Now, gently fold in the chopped green onions and fresh parsley. Finally, add the lump crab meat, using a rubber spatula to fold it in very gently. The goal is to keep those beautiful chunks of crab intact. Sprinkle in the panko breadcrumbs and give it one last gentle stir until everything is just combined. The mixture should be moist but able to hold its shape.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean, dry surface so it looks like a diamond, with one corner pointing toward you. Spoon about two to three tablespoons of the crab filling horizontally across the center. Don't overfill, or they'll be difficult to roll. Take the bottom corner and fold it up and over the filling, tucking it in snugly. Then, fold in the left and right side corners tightly, like you're making a burrito. Roll it away from you toward the top corner. To seal it, dip your finger in a small bowl of water and moisten the edges of that final corner, pressing it firmly to close the roll. Repeat this process until all your filling is used up.
- Fry to Golden Perfection:
- In a heavy bottomed pot or a deep fryer, heat your vegetable oil to 350 degrees Fahrenheit. If you don't have a thermometer, you can test it by dropping in a tiny scrap of egg roll wrapper; if it sizzles and turns golden in about 30 seconds, the oil is ready. Working in batches, carefully place three or four egg rolls into the hot oil. Be sure not to overcrowd the pot, as this will drop the oil temperature and result in greasy rolls. Fry them for about three to four minutes, turning them occasionally with tongs, until they are a deep golden brown and wonderfully crispy all over. Use a slotted spoon to transfer them to a paper towel lined plate to drain any excess oil.
- Whip Up the Remoulade:
- While the egg rolls are frying or cooling slightly, make the dipping sauce. In a small bowl, simply combine all the remoulade ingredients: mayonnaise, Dijon mustard, chopped capers, pickle relish, hot sauce, smoked paprika, and lemon juice. Stir it all together until it's well combined, then taste and adjust the salt, pepper, or hot sauce to your liking. For the best flavor, let it sit in the refrigerator for a bit before serving.
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For me, the lump crab meat is the most important part of this recipe. It’s a bit of a splurge, but the sweet, delicate flavor makes all the difference. I remember my dad teaching me how to gently fold it into the mixture to avoid breaking up the pieces, a lesson I still think about every time I make these for my own family.
Storage and Reheating
If you have any leftovers, which is rare, store them in an airtight container in the refrigerator for up to three days. The key to getting them crispy again is to avoid the microwave. For the best texture, reheat them in an oven or an air fryer at 375 degrees Fahrenheit for about 5 to 7 minutes until they are hot and crunchy again.
Ingredient Substitutions
While lump crab is best, you can use a high quality claw crab meat in a pinch, just know the texture will be a bit finer. If you don't have panko, you can use regular fine, dry breadcrumbs, but you might need a little less. For the herbs, feel free to swap the parsley for chives or even a little bit of fresh dill for a different flavor profile.
Perfect Serving Suggestions
These egg rolls are a fantastic appetizer on their own with the spicy remoulade for dipping. You can also turn them into a light meal by serving them over a bed of mixed greens with a simple lemon vinaigrette. For a truly decadent experience, serve them alongside a creamy tomato soup for a sophisticated twist on a grilled cheese and tomato soup combo.
Frequently Asked Questions
- → What kind of crab meat is best for these rolls?
Lump crab meat is highly recommended for its sweet flavor and satisfying texture. Fresh or high-quality canned works great, just be sure to pick through it for any shell fragments.
- → Can I bake or air fry the egg rolls instead of frying?
Yes! For baking, brush with oil and bake at 400°F (200°C) for 15–18 minutes, flipping once. For air frying, spray with cooking spray and air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
- → How can I prevent the egg rolls from opening during frying?
Ensure the wrappers are tightly wrapped and thoroughly sealed with water. Also, avoid overcrowding the pot or fryer, as this can lower the oil temperature and result in soggy rolls.
- → Can I make the egg rolls ahead of time?
Absolutely! Assemble the uncooked egg rolls and freeze them on a tray. Once frozen, transfer to a freezer bag. Fry from frozen, adding an extra minute or two to the cooking time.
- → What's a good substitute for Old Bay seasoning?
If you don't have Old Bay, you can create a similar flavor profile by combining celery salt, paprika, black pepper, and a pinch of cayenne pepper.
- → How long do cooked egg rolls stay good for?
Store cooked egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for the best texture.