Crab Cake Egg Rolls: Prepare to experience a culinary fusion that will redefine your appetizer game! Imagine the delicate, sweet flavor of succulent crab cakes, perfectly seasoned and crisped to golden perfection, all nestled inside a crunchy, satisfying egg roll wrapper. This isn’t just a recipe; it’s an adventure for your taste buds.
While the exact origins of combining crab cakes and egg rolls are shrouded in delicious mystery, the concept draws inspiration from the global love of seafood and the ingenious ways different cultures have found to showcase its versatility. Crab cakes themselves have a rich history, particularly along the Eastern seaboard of the United States, where they’ve been a beloved delicacy for generations. The egg roll, a staple of Asian cuisine, provides the perfect crispy vessel to elevate the crab cake experience.
People adore crab cake egg rolls for their irresistible combination of textures and flavors. The crispy, flaky egg roll wrapper gives way to the tender, flavorful crab filling, creating a symphony of sensations with every bite. They’re also incredibly convenient, making them ideal for parties, gatherings, or even a quick and satisfying weeknight meal. The best part? They’re surprisingly easy to make at home, allowing you to impress your friends and family with a restaurant-quality appetizer without spending hours in the kitchen. Get ready to discover your new favorite way to enjoy crab!
Ingredients:
- For the Crab Cake Filling:
- 1 pound jumbo lump crab meat, picked over for shells
- 1/2 cup mayonnaise (I prefer Duke’s, but use your favorite!)
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced celery
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon hot sauce (optional, but I love the kick!)
- 1/4 cup panko bread crumbs
- 1 tablespoon chopped fresh parsley
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper to taste
- For the Egg Rolls:
- 1 package (approximately 20) egg roll wrappers
- 1 large egg, beaten (for egg wash)
- Vegetable oil, for frying (enough to fill your pot or deep fryer at least 3 inches deep)
- For the Dipping Sauce (Remoulade):
- 1/2 cup mayonnaise
- 2 tablespoons Creole mustard (or Dijon if you can’t find Creole)
- 1 tablespoon ketchup
- 1 tablespoon horseradish (prepared)
- 1 tablespoon sweet pickle relish
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
Preparing the Crab Cake Filling:
- Gently Combine Ingredients: In a large bowl, very gently combine the jumbo lump crab meat, mayonnaise, red bell pepper, green bell pepper, celery, Dijon mustard, Worcestershire sauce, Old Bay seasoning, hot sauce (if using), panko bread crumbs, parsley, and lemon juice. Be careful not to overmix, as you want to keep the crab meat in nice, distinct lumps. Overmixing will result in a mushy filling, and we definitely don’t want that!
- Season to Taste: Season the crab cake mixture with salt and freshly ground black pepper to taste. Remember that Old Bay seasoning already contains salt, so start with a small amount and adjust as needed. I usually add a generous pinch of black pepper.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the flavors to meld together and helps the filling firm up, making it easier to work with when filling the egg rolls. Trust me, this step is worth it!
Assembling the Egg Rolls:
- Prepare Your Work Station: Set up your work station with the egg roll wrappers, the chilled crab cake filling, the beaten egg (egg wash), and a clean, dry surface. I like to use a cutting board. Keep a damp paper towel handy to cover the egg roll wrappers while you’re working to prevent them from drying out. Dried-out wrappers are difficult to work with and can crack easily.
- Position the Wrapper: Place one egg roll wrapper on your work surface in a diamond shape, with one point facing you.
- Add the Filling: Spoon about 2-3 tablespoons of the crab cake filling onto the center of the wrapper, closer to the point facing you. Don’t overfill the wrapper, or it will be difficult to seal and may burst during frying.
- Fold and Roll: Fold the bottom point of the wrapper over the filling, tucking it tightly. Then, fold in the left and right sides of the wrapper towards the center.
- Seal the Egg Roll: Brush the top point of the wrapper with the beaten egg wash. This will act as a glue to seal the egg roll. Roll the egg roll tightly away from you until it is completely sealed.
- Repeat: Repeat steps 2-5 with the remaining egg roll wrappers and crab cake filling.
Frying the Egg Rolls:
- Heat the Oil: In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a deep-fry thermometer to ensure the oil is at the correct temperature. If the oil is too hot, the egg rolls will brown too quickly on the outside and the filling won’t be heated through. If the oil is not hot enough, the egg rolls will be greasy.
- Fry in Batches: Carefully place the egg rolls into the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy egg rolls. I usually fry 3-4 egg rolls at a time, depending on the size of my pot.
- Fry Until Golden Brown: Fry the egg rolls for 3-4 minutes per side, or until they are golden brown and crispy. Turn them occasionally to ensure even cooking.
- Drain on Paper Towels: Remove the egg rolls from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. This will help keep them crispy.
- Repeat: Repeat steps 2-4 with the remaining egg rolls.
Making the Remoulade Dipping Sauce:
- Combine Ingredients: In a medium bowl, combine the mayonnaise, Creole mustard (or Dijon), ketchup, horseradish, sweet pickle relish, Worcestershire sauce, paprika, garlic powder, onion powder, and cayenne pepper (if using).
- Season to Taste: Season the remoulade sauce with salt and freshly ground black pepper to taste.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. This step is optional, but I find that the sauce tastes better after it has had a chance to chill.
Serving:
- Serve Immediately: Serve the crab cake egg rolls immediately while they are hot and crispy, with the remoulade dipping sauce on the side. Garnish with chopped fresh parsley, if desired.
- Enjoy!: These crab cake egg rolls are best enjoyed fresh. If you have any leftovers, store them in an airtight container in the refrigerator. However, they will lose some of their crispness. To reheat, you can bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in an air fryer for a few minutes.
Tips and Variations:
- Crab Meat: Using high-quality jumbo lump crab meat is key to the best flavor and texture. However, you can use claw meat if you’re on a budget. Just be sure to pick through it carefully to remove any shells.
- Spice Level: Adjust the amount of hot sauce and cayenne pepper to your liking. If you prefer a milder flavor, omit them altogether.
- Vegetables: Feel free to add other finely diced vegetables to the crab cake filling, such as shallots, scallions, or roasted red peppers.
- Baking Option: If you prefer not to fry the egg rolls, you can bake them in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until golden brown and crispy. Brush them with olive oil before baking for extra crispness.
- Air Fryer Option: Air frying is another great way to cook these. Preheat your air fryer to 375°F (190°C) and cook for 8-10 minutes, flipping halfway through, until golden brown and crispy.
- Make Ahead: You can assemble the egg rolls ahead of time and store them in the refrigerator for up to 24 hours before frying. Just be sure to cover them tightly with plastic wrap to prevent them from drying out.
- Freezing: You can also freeze the assembled egg rolls for longer storage. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or airtight container. When ready to cook, fry them directly from frozen, adding a few extra minutes to the cooking time.
Serving Suggestions:
- These crab cake egg rolls make a great appetizer for parties or gatherings.
- Serve them as a fun and unique snack for game day.
- Pair them with a side salad for a light and satisfying lunch.
- They also make a delicious
Conclusion:
Well, there you have it! These Crab Cake Egg Rolls are truly a must-try, and I’m not just saying that because I created the recipe. The combination of crispy, golden-brown egg roll wrappers with the savory, succulent crab cake filling is simply divine. It’s a flavor explosion that will have your taste buds singing! The slight sweetness of the crab meat, perfectly balanced with the Old Bay seasoning and the creamy binder, all encased in that satisfying crunch… honestly, what’s not to love?
I know, I know, you might be thinking, “Crab cakes in an egg roll? That sounds a little…out there.” But trust me on this one. It’s the unexpected twist that makes these so special. It’s a fun, innovative way to enjoy the classic flavors of a crab cake, and it’s guaranteed to impress your friends and family. Plus, they’re surprisingly easy to make! The most time-consuming part is prepping the crab cake mixture, but even that is a breeze.
Why are these Crab Cake Egg Rolls a must-try? Because they’re:
* Incredibly flavorful and satisfying.
* Relatively easy to make.
* A unique and impressive appetizer or snack.
* Perfect for parties, game days, or a special treat.
* A guaranteed crowd-pleaser!But the fun doesn’t stop there! Feel free to get creative with your serving suggestions and variations. For dipping sauces, I highly recommend a classic remoulade, a spicy sriracha mayo, or even a sweet chili sauce. Each one brings a different dimension to the flavor profile.
Serving Suggestions and Variations:
* Remoulade: A classic pairing that complements the crab perfectly.
* Sriracha Mayo: Adds a kick of heat for those who like a little spice.
* Sweet Chili Sauce: A sweet and tangy option that balances the savory flavors.
* Lime wedges: A squeeze of fresh lime juice brightens everything up.
* Avocado Crema: A cool and creamy option that adds richness.As for variations, you could try adding different vegetables to the crab cake mixture, such as finely diced bell peppers, celery, or corn. You could also experiment with different types of crab meat, like jumbo lump or claw meat. For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the filling. You can even bake these instead of frying them for a healthier option, although I must admit, frying them gives them that irresistible crispy texture.
I truly believe that these Crab Cake Egg Rolls will become a new favorite in your household. They’re the perfect appetizer for any occasion, and they’re so delicious that you might just find yourself making them again and again.
So, what are you waiting for? Gather your ingredients, roll up your sleeves, and get cooking! I’m confident that you’ll love these as much as I do. And when you do make them, please, please, please share your experience with me! I’d love to hear what you think, what variations you tried, and what dipping sauces you paired them with. You can leave a comment below, tag me on social media, or even send me an email. I’m always eager to hear from fellow food lovers! Happy cooking!
Crab Cake Egg Rolls: The Ultimate Guide to Delicious Seafood Appetizers
Crispy, golden-brown egg rolls filled with a flavorful lump crab cake mixture, served with a tangy homemade remoulade dipping sauce.
By: LilyCategory: AppetizerDifficulty: EasyCuisine: AmericanYield: 20 egg rollsDietary: VegetarianIngredients
Instructions
Recipe Notes
- Use high-quality jumbo lump crab meat for the best flavor.
- Adjust the amount of hot sauce and cayenne pepper to your liking.
- Feel free to add other finely diced vegetables to the crab cake filling.
- For a baking option, bake at 400°F (200°C) for 15-20 minutes, or air fry at 375°F (190°C) for 8-10 minutes.
- Assemble egg rolls ahead of time and store in the refrigerator for up to 24 hours before frying.
- Freeze assembled egg rolls for longer storage. Fry directly from frozen, adding a few extra minutes to the cooking time.
Frequently Asked Questions
→ How do I ensure the bread stays moist?Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.→ Can I substitute ingredients?Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.→ How long does this bread keep?Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.→ What if I don't have all the spices?You can adjust spices to taste or substitute with similar warming spices.→ Can I freeze this bread?Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.
