Crispy Crab Cake Egg Rolls (Print Version)
# Ingredients:
→ Crab Cake Filling
01 -
Lump crab meat
02 -
Mayonnaise
03 -
Dijon mustard
04 -
Old Bay seasoning
05 -
Smoked paprika
06 -
Worcestershire sauce
07 -
Large egg, beaten
08 -
Fresh lemon juice
09 -
Panko breadcrumbs
10 -
Finely chopped green onions
11 -
Finely chopped fresh parsley
12 -
Salt
13 -
Black pepper
→ Egg Roll Assembly & Frying
14 -
Egg roll wrappers
15 -
Water
16 -
Vegetable oil for deep frying
→ Spicy Remoulade
17 -
Mayonnaise
18 -
Dijon mustard
19 -
Finely chopped capers
20 -
Pickle relish
21 -
Hot sauce
22 -
Smoked paprika
23 -
Fresh lemon juice
24 -
Salt
25 -
Black pepper
# Instructions:
01 -
In a large bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, paprika, and beaten egg. Whisk until smooth and creamy.
02 -
Fold in the finely chopped green onions and fresh parsley.
03 -
Gently fold in the lump crab meat, being careful not to break it apart excessively. Add the panko breadcrumbs and stir until just combined. The mixture should hold its shape while remaining moist; adjust with more breadcrumbs if too wet. Season with salt and black pepper to taste.
04 -
Position an egg roll wrapper on a clean, dry surface with one corner pointing towards you. Spoon 2 to 3 tablespoons of the crab filling across the center of the wrapper. Fold the bottom corner up over the filling, then tightly fold in the side corners. Roll tightly towards the top corner and moisten the edge with water to seal securely. Repeat this process for all remaining wrappers and filling.
05 -
In a heavy-bottomed pot or deep fryer, heat vegetable oil to 175°C (350°F). Verify the temperature with a thermometer; alternatively, a small piece of wrapper should sizzle and float when dropped in, indicating readiness.
06 -
Carefully place 3–4 assembled egg rolls into the hot oil at a time, ensuring not to overcrowd the pot. Fry for 3–4 minutes, turning occasionally, until they achieve a golden brown and crispy exterior.
07 -
Using a slotted spoon, remove the fried egg rolls from the oil and transfer them to a paper towel-lined plate to drain excess oil. Continue this process until all egg rolls are fried.
08 -
In a small bowl, combine all ingredients designated for the remoulade: mayonnaise, Dijon mustard, finely chopped capers, pickle relish, hot sauce, smoked paprika, and fresh lemon juice. Stir well and adjust seasoning with salt and pepper to taste. Refrigerate until ready for serving.
# Notes:
01 -
Keep egg roll wrappers covered during assembly to prevent them from drying out.
02 -
Utilize high-quality lump crab meat; avoid imitation, as crab quality significantly impacts flavor.
03 -
Ensure egg rolls are tightly wrapped and securely sealed with water to prevent opening during frying.
04 -
Test fry one egg roll first to verify seasoning and crispness before proceeding with the entire batch.
05 -
For a baked variation, brush egg rolls with oil and bake at 200°C (400°F) for 15–18 minutes, flipping halfway, until golden.
06 -
For an air fryer version, lightly spray rolls with cooking spray and air fry at 190°C (375°F) for 10–12 minutes, flipping halfway.
07 -
Enhance spice by adding 1–2 tablespoons of finely diced jalapeños to the crab mixture.
08 -
For a cheesy interior, incorporate 1/3 cup shredded cheddar or Monterey Jack cheese into the crab mixture.
09 -
For an Asian fusion twist, mix in chopped water chestnuts, soy sauce, and a touch of sesame oil.
10 -
To make ahead, assemble and freeze uncooked egg rolls on a tray, then transfer to a freezer bag. Fry from frozen, adding an extra minute or two to the cooking time.
11 -
Store cooked egg rolls in an airtight container for up to 3 days. Reheat in the oven or air fryer for optimal texture.