Crab Cake Egg Rolls
My husband couldn’t stop raving about these Crab Cake Egg Rolls we made for our family dinner last night. The crunch from the crispy egg roll wrapper combined with the savory crab filling was a delightful surprise for everyone at the table. It was such a hit that it’s now become a must-have dish for all our special occasions!
Ingredients:
- 1 lb lump crab meat
- 1/4 cup bread crumbs
- 1/4 cup mayonnaise
- 2 green onions, thinly sliced
- 1/2 red bell pepper, diced
- 1 tsp Old Bay seasoning
- 1 package egg roll wrappers
- Vegetable oil for frying
Instructions:
- In a bowl, mix together crab meat, bread crumbs, mayonnaise, green onions, bell pepper, and Old Bay seasoning.
- Place a spoonful of the crab mixture onto an egg roll wrapper and roll it up, sealing the edges with water.
- Heat vegetable oil in a pan and fry the egg rolls until golden brown on all sides.
- Serve hot with your favorite dipping sauce.
Nutrition Information:
- Calories: 200
- Carbs: 15g
- Protein: 12g
- Fat: 10g
Popular Questions:
- Q: Can I use canned crab meat instead of lump crab meat?
- Q: Can I bake the crab cake egg rolls instead of frying them?
- Q: Can I make the crab mixture ahead of time and refrigerate it?
A: Yes, you can substitute canned crab meat for lump crab meat, just make sure to drain it well before using.
A: Yes, you can bake them in a preheated oven at 400°F for about 15-20 minutes until crispy.
A: Yes, you can prepare the crab mixture ahead of time and refrigerate it for up to 24 hours before assembling the egg rolls.
Helpful Tips:
- Try adding a squeeze of lemon juice to the crab mixture for a tangy flavor.
- For a spicier kick, add a dash of hot sauce or cayenne pepper to the filling.
- Serve the egg rolls with a side of sweet chili sauce for dipping.
Expert Secrets:
- To prevent the egg roll wrappers from drying out, cover them with a damp towel while assembling the rolls.
- For extra crunch, you can double wrap the egg rolls by using two wrappers for each roll.
