Description
Crispy crab cake egg rolls merge Maryland’s beloved seafood with Asian-inspired crunch, delivering an irresistible fusion of coastal flavors. Delicate crab meat nestled in golden wrappers promises a delectable adventure you won’t want to miss.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) lump crab meat
- 1 package egg roll wrappers
Binding Ingredients:
- 1/2 cup (60 grams) bread crumbs
- 1 egg
- 1/4 cup (60 milliliters) mayonnaise
Seasoning Ingredients:
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- Salt, to taste
- Pepper, to taste
- Oil for frying
Instructions
- Thoroughly blend crab meat with bread crumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper in a mixing bowl until ingredients are evenly distributed.
- Lay out egg roll wrappers and carefully place a precise portion of the crab mixture near one corner of each wrapper.
- Fold the wrapper’s bottom corner over the filling, then fold in the side edges to create a tight seal.
- Continue rolling the wrapper upward, using a small amount of water to secure the final edge and prevent unraveling.
- Heat cooking oil to 350°F in a deep fryer or heavy-bottomed pot, ensuring proper temperature for even frying.
- Gently lower egg rolls into the hot oil, cooking in small batches to maintain oil temperature and prevent overcrowding.
- Fry for 3-4 minutes, rotating occasionally to achieve an evenly golden-brown exterior with a crispy texture.
- Transfer fried egg rolls to a paper towel-lined plate to drain excess oil and preserve crispness.
- Allow to cool slightly before serving to prevent burning and ensure optimal flavor and texture.
Notes
- Pick fresh, high-quality crab meat for the most authentic and delicious flavor profile in your egg rolls.
- Consider using lump or jumbo lump crab meat to ensure larger, more substantial meat chunks throughout the filling.
- Gently fold ingredients to maintain crab meat’s delicate texture and prevent breaking apart during mixing.
- Seal egg roll wrappers completely to prevent filling leakage during frying, using water or egg wash as a binding agent.
- Pat crab meat dry before mixing to reduce excess moisture and prevent soggy egg rolls.
- Allow oil to reach precise temperature for crispy exterior and properly cooked interior without greasy results.
- Test one egg roll first to ensure perfect cooking time and wrapper crispiness before frying entire batch.
- Serve immediately after frying to maintain maximum crunchiness and prevent soggy texture.
- Prep Time: 15 minutes
- Cook Time: 12-16 minutes
- Category: Appetizer, Snacks, Lunch, Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 290 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 15 g
- Cholesterol: 80 mg