Delicious Crab Cake Egg Rolls Mouthwatering Power Treat
Author:felis
Total Time:45 minutes
Yield:12 egg rolls 1x
Description
Indulge in Delicious Crab Cake Egg Rolls a mouthwatering power treat that blends savory crab cakes crisp egg roll wraps for a unique flavor texture
Ingredients
Scale
8 oz lump crab meat, drained and picked over for shells
1/2 cup panko breadcrumbs
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1/4 teaspoon cayenne pepper (or more to taste)
1/4 teaspoon salt
12 egg roll wrappers
Vegetable oil for frying (about 2 cups)
Instructions
In a medium bowl, gently combine the lump crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, lemon juice, cayenne pepper, and salt. Mix the ingredients together until well incorporated, being careful not to overmix.
Lay an egg roll wrapper on a flat surface in a diamond shape. Place approximately 2-3 tablespoons of the crab cake filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides and continue to roll the wrapper tightly towards the top corner. Moisten the top corner with a bit of water to seal the egg roll.
In a large skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F. Carefully add the prepared egg rolls, making sure not to overcrowd the pan. Fry the egg rolls for 2-3 minutes per side, or until they are golden brown and crispy. Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil.
Serve the Crab Cake Egg Rolls warm, with your favorite dipping sauces such as sweet chili sauce, remoulade, or lemon aioli.
