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Introduction:
If you love the savory richness of crab cakes and the irresistible crunch of egg rolls, this fusion dish will become your new go-to appetizer or party snack. These Crispy Crab Cake Egg Rolls with Zesty Lemon Dip offer a delightful combination of flaky crab meat, creamy seasoning, and a golden, crispy shell. Paired with a refreshing lemon dip, this dish delivers coastal flavor with every bite. Whether you're entertaining guests or looking for a new seafood treat, these crab cake egg rolls are easy to make and absolutely addictive.
Ingredients:
For the Crab Cake Egg Rolls:
1 lb lump crab meat (ensure shells are removed)
1/2 cup breadcrumbs (panko preferred for texture)
1/4 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 cup finely chopped red bell pepper
2 tablespoons chopped green onions
Salt and pepper to taste
8–10 egg roll wrappers
Oil for frying (vegetable or canola)
For the Zesty Lemon Dip:
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon honey or sugar (optional, to balance acidity)
1 small garlic clove, finely grated
Salt and pepper to taste
Directions:
Prepare the Crab Cake Filling:
In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, red bell pepper, and green onions. Mix just until combined—avoid overmixing to preserve the texture of the crab meat. Season with salt and pepper to taste.
Assemble the Egg Rolls:
Place an egg roll wrapper on a clean, dry surface with one corner facing you (diamond-shaped). Spoon about 2–3 tablespoons of the crab mixture into the center. Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top corner, sealing with a dab of water.
Fry the Egg Rolls:
Heat 2–3 inches of oil in a deep skillet or pot over medium-high heat (350°F/175°C). Fry the egg rolls in batches, turning occasionally, until golden brown and crispy—about 3–4 minutes. Remove and drain on paper towels.
Make the Lemon Dip:
In a small bowl, whisk together the mayonnaise, lemon juice, zest, garlic, and honey (if using). Add salt and pepper to taste. Chill until ready to serve.
Serving and Storage Tips:
Serve the crab cake egg rolls hot and crispy with the lemon dip on the side. Garnish with lemon wedges or chopped herbs for extra presentation points.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven or air fryer at 375°F for 8–10 minutes to retain their crispiness—avoid microwaving, as it may make them soggy.
Variations:
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