Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
Intensity:
- Difficulty Level: Medium
Ingredients:
- 1 pound lump crab meat, picked over for shells
- 1/2 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice
- 1/2 cup finely chopped green onions
- 1/2 cup finely chopped red bell pepper
- 1 cup panko bread crumbs
- 12 egg roll wrappers
- Vegetable oil, for frying
Instructions:
- Prepare Crab Cake Mixture:
- In a large bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice. Mix until well blended.
- Gently fold in the crab meat, green onions, red bell pepper, and panko bread crumbs. Mix until just combined, being careful not to break up the crab meat too much.
- Assemble Egg Rolls:
- Lay an egg roll wrapper on a clean surface with one corner pointing towards you (diamond shape). Place about 2-3 tablespoons of the crab mixture in the center of the wrapper.
- Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Seal the top corner with a little water. Repeat with the remaining wrappers and filling.
- Fry Egg Rolls:
- Heat about 2 inches of vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C).
- Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch.
- Remove the egg rolls with a slotted spoon and drain on paper towels.
- Serve:
- Serve hot with your favorite dipping sauce, such as remoulade or aioli.
Nutrition Information (per serving, assuming 12 servings):
- Calories: 180 kcal
- Carbohydrates: 15g
- Protein: 8g
- Fat: 10g
- Fiber: 1g
- Sugar: 1g
- Sodium: 380mg
Enjoy your delicious and crispy Crab Cake Egg Rolls!
