| Ingredient | Quantity |
|---|---|
| Crab meat | 1 cup (fresh or canned) |
| Breadcrumbs | 1/4 cup |
| Mayonnaise | 1 tablespoon |
| Worcestershire sauce | 1 teaspoon |
| Old Bay seasoning | 1 teaspoon |
| Dijon mustard | 1 teaspoon |
| Egg (for mixture) | 1, beaten |
| Fresh parsley | 1 tablespoon, chopped |
| Lemon zest | 1/2 teaspoon |
| Egg roll wrappers | 6 |
| Egg (for sealing) | 1, beaten |
| Oil (for frying) | As needed |
Instructions:
- Prepare the Crab Cake Mixture
- In a medium-sized bowl, combine 1 cup of crab meat, 1/4 cup of breadcrumbs, 1 tablespoon of mayonnaise, 1 teaspoon of Worcestershire sauce, 1 teaspoon of Old Bay seasoning, 1 teaspoon of Dijon mustard, 1 beaten egg, 1 tablespoon of chopped fresh parsley, and 1/2 teaspoon of lemon zest.
- Mix all the ingredients until they are well combined.
- Assemble the Egg Rolls
- Lay an egg roll wrapper flat on a clean surface.
- Spoon approximately two tablespoons of the crab mixture onto the center of the wrapper.
- Brush the edges of the wrapper lightly with the beaten egg to help seal.
- Fold in the sides of the wrapper and roll it tightly, making sure to seal the ends well to prevent the filling from leaking while frying
- Fry the Egg Rolls
-
- Heat oil in a deep skillet or deep fryer to 350°F (175°C).
- Carefully place the assembled egg rolls into the hot oil, being cautious not to overcrowd the pan.
- Fry the egg rolls in batches for about 2 to 3 minutes per side, or until they are golden brown and crispy.
- Once cooked, transfer the egg rolls to a paper towel-lined plate to drain excess oil.
Serve
- Serve the crab cake egg rolls hot with your choice of dipping sauce and side dishes. Popular dipping sauces include aioli, sweet chili sauce, or tartar sauce
