Crab Cake Egg Rolls

Crab cakes and egg rolls are two dishes that have captured the hearts and taste buds of many across different culinary landscapes. Each offering its own unique twist on comfort food, crab cakes are celebrated for their rich flavor and tender texture, while egg rolls bring a satisfying crunch, filled with a medley of savory ingredients. Now, imagine a delightful fusion of these two beloved dishes in the form of Crab Cake Egg Rolls — a creative and mouthwatering recipe that combines the best of both worlds.

Discover the mouthwatering fusion of crab cakes and egg rolls with this Crab Cake Egg Rolls recipe! Enjoy a crispy, golden exterior filled with flavorful crab filling and fresh veggies. Perfect for parties or gatherings, this dish is sure to impress your guests. Follow our step-by-step guide for tips on ingredients, preparation, and even a delicious dipping sauce. Elevate your next meal with this irresistible comfort food twist! #CrabCakeEggRolls #ComfortFood #FusionCuisine #SeafoodLovers #Appetizers #HomemadeDeliciousness

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Ingredients

For the Crab Cakes:

1 lb fresh lump crab meat

1/2 cup panko breadcrumbs

1/4 cup mayonnaise

1 large egg

1 tbsp Dijon mustard

1 tsp Worcestershire sauce

1 tbsp fresh parsley, chopped

1 tsp Old Bay seasoning

Salt and pepper to taste

2 tbsp vegetable oil (for frying)

For the Egg Rolls:

10 egg roll wrappers

1 cup shredded cabbage

1/2 cup shredded carrots

1/4 cup green onions, chopped

1 tbsp soy sauce

Vegetable oil (for frying)

For the Dipping Sauce:

1/2 cup sweet chili sauce

1 tbsp lime juice

1 tsp sriracha (optional)

Instructions

Make the Crab Cakes:

- In a large mixing bowl, gently combine the lump crab meat, panko breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, parsley, Old Bay seasoning, salt, and pepper.

- Form the mixture into small patties, approximately 2 inches in diameter. Place them on a parchment-lined tray and refrigerate for 30 minutes to firm up.

Cook the Crab Cakes:

- Heat 2 tablespoons of vegetable oil in a skillet over medium heat.

- Carefully add the crab cakes, cooking them for about 4-5 minutes on each side, or until golden brown. Once done, transfer them to a paper towel-lined plate to remove excess oil.

Prepare the Egg Roll Filling:

- In a bowl, combine the shredded cabbage, grated carrots, chopped green onions, and soy sauce. Toss well to mix.

Assemble the Egg Rolls:

- Lay an egg roll wrapper on a clean surface, with one corner pointing towards you. Place a spoonful of the vegetable mixture on the wrapper, followed by a crab cake on top.

- Fold the bottom corner over the filling, then fold in the side corners and roll tightly until sealed. Use a bit of water to seal the edge. Repeat with the remaining wrappers.

Fry the Egg Rolls:

- In a deep skillet or pot, heat vegetable oil to 350°F (175°C).

- Fry the egg rolls in batches, without crowding the pan, for about 3-4 minutes or until golden and crispy. Remove and drain on paper towels.

Prepare the Dipping Sauce:

- In a small bowl, mix together the sweet chili sauce, lime juice, and sriracha (if using) until well combined.

Serve:

- Serve the hot crab cake egg rolls with the dipping sauce alongside for a delightful crunch and burst of flavor.

Prep Time: 45 minutes | Total Time: 1 hour 15 minutes | Servings: 10 egg rolls