Here’s a recipe you can try:
Crispy Crab Cake Egg Rolls with Lemon Dip
Ingredients:
For the Crab Cakes:
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1 lb (450g) lump crab meat (fresh or canned, drained well)
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1/2 cup breadcrumbs (preferably panko for extra crunch)
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2 tbsp mayonnaise
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1 egg (beaten)
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1 tbsp Dijon mustard
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1 tbsp Worcestershire sauce
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1 tsp Old Bay seasoning (or seafood seasoning)
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1 tsp lemon juice
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1 tbsp fresh parsley (chopped)
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Salt and pepper to taste
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Oil for frying (vegetable or canola oil)
For the Egg Rolls:
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10 egg roll wrappers (you can find these at most grocery stores)
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Oil for frying (about 2 cups or enough to submerge the egg rolls)
For the Lemon Dip:
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1/2 cup sour cream
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2 tbsp mayonnaise
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2 tsp lemon juice
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1 tsp lemon zest
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1 tsp Dijon mustard
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1/2 tsp garlic powder
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1/2 tsp salt
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1 tbsp fresh parsley (chopped)
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1/2 tsp honey (optional, for a touch of sweetness)
Instructions:
1. Prepare the Crab Cakes:
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In a large bowl, combine the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, and a pinch of salt and pepper.
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Gently fold the mixture together, being careful not to break up the crab meat too much. The mixture should be slightly sticky but still hold its shape.
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Shape the crab mixture into 10 small patties (roughly the size of a golf ball or slightly smaller).
2. Fry the Crab Cakes:
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Heat about 2 tablespoons of oil in a pan over medium heat.
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Add the crab cakes and cook them for 2-3 minutes per side or until golden brown and crispy. Be careful when flipping, as they can be a little delicate.
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Once cooked, transfer the crab cakes to a plate lined with paper towels to drain excess oil.
3. Assemble the Egg Rolls:
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Take an egg roll wrapper and place it on a clean surface with one corner pointing toward you (like a diamond shape).
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Place one crab cake in the center of the wrapper.
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Fold in the sides of the wrapper and roll it tightly, sealing the top corner with a dab of water to make sure it stays closed.
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Repeat with the remaining crab cakes and egg roll wrappers.
4. Fry the Egg Rolls:
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Heat vegetable oil in a large frying pan or deep fryer over medium-high heat. You’ll need enough oil to submerge the egg rolls.
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Carefully place the egg rolls in the hot oil and fry for 3-4 minutes, or until golden brown and crispy on all sides.
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Once done, transfer the egg rolls to a paper towel-lined plate to drain excess oil.
5. Make the Lemon Dip:
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In a small bowl, combine the sour cream, mayonnaise, lemon juice, lemon zest, Dijon mustard, garlic powder, salt, and fresh parsley.
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Whisk until smooth and well combined.
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If you like a touch of sweetness, stir in honey for a balanced flavor.
6. Serve:
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Serve the crispy crab cake egg rolls with the lemon dip on the side for dipping.
Tips:
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Freezing: If you want to prepare these ahead of time, you can freeze the assembled egg rolls before frying. Just freeze them on a baking sheet, then transfer to a bag. Fry from frozen for 4-5 minutes.
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Variation: You can add a little heat to the lemon dip by mixing in some hot sauce or sriracha if you like spicy flavors.
Serving Suggestions:
These crab cake egg rolls are fantastic as appetizers for parties, game day snacks, or a light meal. Pair them with a crisp white wine or a refreshing iced tea.
Enjoy your Crispy Crab Cake Egg Rolls with Lemon Dip! Let me know if you want to explore more recipes or tips!