How To Make Crab Cake Egg Rolls

How to Make Crab Cake Egg Rolls: A Delicious Fusion Dish

Are you looking for a unique and flavorful appetizer or meal? Look no further than crab cake egg rolls! This fusion dish combines the savory goodness of crab cakes with the crispy, satisfying texture of egg rolls. It's a guaranteed crowd-pleaser that's surprisingly easy to make. This guide will walk you through each step, ensuring your crab cake egg rolls are a resounding success.

Ingredients You'll Need:

This recipe yields approximately 12 egg rolls. Adjust ingredient quantities as needed.

For the Crab Cakes:

• 1 pound lump crab meat, picked over for shells
• 1/2 cup mayonnaise
• 1/4 cup bread crumbs (panko recommended for extra crispiness)
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon Old Bay seasoning (or your preferred crab seasoning)
• 1 tablespoon Worcestershire sauce
• 1 small shallot, finely minced
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste

For the Egg Rolls:

• 1 package (12 count) egg roll wrappers
• Vegetable oil, for frying

Step-by-Step Instructions:

Making the Crab Cakes:

1. Prepare the Crab Meat: Gently pick through the crab meat to remove any remaining shells. This is crucial for a smooth and enjoyable final product.

2. Combine Ingredients: In a large bowl, gently combine the crab meat, mayonnaise, bread crumbs, egg, Dijon mustard, Old Bay seasoning, Worcestershire sauce, shallot, and parsley. Be careful not to overmix, as this can make the crab cakes tough. Season with salt and pepper to taste.

3. Shape the Crab Cakes: Form the crab mixture into small, roughly 1-inch thick patties. Aim for a consistent size for even cooking.

4. Chill (Optional): For easier handling and crispier egg rolls, chill the crab cakes in the refrigerator for at least 30 minutes.

Assembling and Frying the Egg Rolls:

1. Prepare the Wrappers: Lay out your egg roll wrappers on a clean, flat surface. Keep the unused wrappers covered with a damp cloth to prevent them from drying out.

2. Filling the Egg Rolls: Place a crab cake in the center of each egg roll wrapper. Fold the bottom corner up and over the crab cake, then fold in the side corners. Tightly roll the egg roll up from the bottom to the top, tucking in the edges to create a sealed package.

3. Fry the Egg Rolls: Heat about 2 inches of vegetable oil in a large skillet or wok to 350°F (175°C). Carefully place the egg rolls in the hot oil, frying in batches to avoid overcrowding. Fry for approximately 3-4 minutes per side, or until golden brown and crispy.

4. Drain and Serve: Remove the egg rolls from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauce, such as sweet chili sauce, sriracha mayo, or a remoulade.

Tips for Success:

• Don't Overmix the Crab Cakes: Overmixing can result in tough crab cakes. Gently fold the ingredients together until just combined.
• Use Panko Breadcrumbs: Panko breadcrumbs create a lighter, crispier texture than regular breadcrumbs.
• Don't Overcrowd the Pan: Overcrowding the pan will lower the oil temperature and result in soggy egg rolls. Fry in batches for best results.
• Adjust Seasoning to Taste: Feel free to adjust the seasoning to your preferences. Experiment with different herbs and spices!

Serving Suggestions:

These crab cake egg rolls are fantastic as an appetizer, a light lunch, or even a fun dinner option. Serve them with a variety of dipping sauces to enhance the flavors even further. Consider offering a selection of sauces like:

• Sweet Chili Sauce: A classic and always popular choice.
• Sriracha Mayo: For those who enjoy a spicy kick.
• Remoulade Sauce: A creamy, tangy sauce that complements the crab flavor beautifully.

Enjoy your delicious homemade crab cake egg rolls! They're sure to be a hit with friends and family.