The moment I tasted these, I knew I couldn’t stop at just 1!
Crab Cake Egg Rolls are a delightful fusion dish that combines the succulent flavors of traditional Maryland crab cakes with the crispy, golden exterior of Chinese egg rolls.
This dish reflects the beauty of culinary diversity, showcasing how different food cultures can merge to create something unique and delicious.
The egg roll, with its origins deeply rooted in Chinese cuisine, becomes a vessel for the crab cake, a staple in American cooking, especially along the Eastern Seaboard.
Making this dish offers an exciting twist for those who love crab cakes but are looking for a different way to enjoy the flavors and textures.
Whether you’re serving these at a party or as an enjoyable family meal, Crab Cake Egg Rolls will surely make a tasty impression.
To complement the rich flavors of the Crab Cake Egg Rolls, consider dipping sauces like spicy aioli, classic tartar sauce, or a sweet and tangy Asian sauce.
A fresh, zesty coleslaw or a light cucumber salad would also make perfect accompaniments, cutting through the richness of the fried rolls.
For a heartier meal, pairing these egg rolls with a side of jasmine rice or stir-fried vegetables can create a balanced and satisfying experience.
Ingredients
1 cup crab meat, fresh or canned, thoroughly drained
1/4 cup breadcrumbs
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon old bay seasoning
1 teaspoon Dijon mustard
1 egg, beaten (for the crab cake mixture)
1 tablespoon fresh parsley, chopped
1/2 teaspoon lemon zest
6 egg roll wrappers
1 egg, beaten (for sealing the egg rolls)
Oil, for frying
Directions
1. In a medium-sized bowl, combine the crab meat, breadcrumbs, mayonnaise, Worcestershire sauce, old bay seasoning, Dijon mustard, beaten egg, parsley, and lemon zest. Mix until all the ingredients are well incorporated.
2. Lay an egg roll wrapper flat on a clean surface. Spoon approximately two tablespoons of the crab mixture onto the center of the wrapper.
3. Brush the edges of the wrapper lightly with the beaten egg (for sealing). Fold in the sides and roll the wrapper tightly, making sure to seal the ends well to prevent the filling from leaking while frying.
4. Heat oil in a deep skillet or deep fryer to 350°F (175°C). Fry the egg rolls in batches, being careful not to overcrowd the pan, until they are golden brown and crispy, approximately 2 to 3 minutes per side.
5. Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil.
6. Serve hot with your choice of dipping sauce and sides.
Variations & Tips
– For a gluten-free option, use gluten-free breadcrumbs and check that your egg roll wrappers are certified gluten-free.
– To reduce the fat content, bake the egg rolls in a preheated oven at 425°F (220°C) for 15-20 minutes, or until they are crispy and golden, turning them halfway through cooking.
– If you prefer a bit of heat, add a pinch of cayenne pepper to the crab mixture or include some finely chopped jalapeño.
– Always ensure the crab meat is fully drained to prevent a soggy filling, which can also lead to your egg rolls not sealing properly.
– Make sure the oil is at the correct temperature before frying to ensure a crispy exterior and prevent the egg rolls from absorbing too much oil.
