Description
Delightful egg rolls filled with savory crab cake mixture, fried to a crispy perfection.
Ingredients
Scale
- 1 pound lump crab meat
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup finely chopped green onions
- 1/4 cup breadcrumbs (plus extra for coating)
- Salt and pepper to taste
- 10 egg roll wrappers
- Vegetable oil for frying
Instructions
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, and onion powder. Mix well until smooth.
- Gently fold in the lump crab meat, followed by the chopped green onions and breadcrumbs. Season with salt and pepper to taste.
- Lay an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the crab mixture onto the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides. Roll it up tightly, sealing the top corner with water.
- Heat 2 inches of vegetable oil in a deep frying pan over medium heat until it reaches 350°F (175°C).
- Carefully place a few egg rolls in the hot oil and fry for about 3-4 minutes on each side until golden brown.
- Remove the egg rolls from the oil and drain on paper towels. Let them cool slightly before serving.
- Serve warm with your choice of dipping sauces.
Notes
For a healthier option, try baking instead of frying at 400°F for 20-25 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg