Crab Cake Egg Rolls
My husband couldn’t stop raving about these Crab Cake Egg Rolls we made for our family dinner last night. The crunch from the crispy egg roll wrapper combined with the savory crab filling was a delightful surprise for everyone at the table. It was such a hit that it’s now become a must-have dish for all our special occasions!
Ingredients:
- 1 lb lump crab meat
- 1/4 cup bread crumbs
- 1/4 cup mayonnaise
- 2 green onions, thinly sliced
- 1/2 red bell pepper, diced
- 1 tsp Old Bay seasoning
- 1 package egg roll wrappers
- Vegetable oil for frying
Instructions:
- 1. In a bowl, mix together crab meat, bread crumbs, mayonnaise, green onions, bell pepper, and Old Bay seasoning.
- 2. Place a spoonful of the crab mixture onto an egg roll wrapper and roll it up, sealing the edges with water.
- 3. Heat vegetable oil in a pan and fry the egg rolls until golden brown on all sides.
- 4. Serve hot with your favorite dipping sauce.
Popular questions:
- Q: Can I use canned crab meat instead of lump crab meat?
- Q: What can I use as a substitute for Old Bay seasoning?
A: Yes, you can substitute canned crab meat for lump crab meat, just make sure to drain it well before using it in the recipe.
A: If you don’t have Old Bay seasoning, you can create your own blend using paprika, cayenne pepper, black pepper, and garlic powder.
Helpful tips:
- 1. Add a squeeze of lemon juice to the crab mixture for a burst of freshness.
- 2. Serve the egg rolls with a spicy mayo dipping sauce for extra flavor.
Expert Secrets:
- 1. Make sure to use enough oil for frying to ensure even cooking and a crispy exterior.
- 2. Double-check the seal on the egg rolls to prevent the filling from leaking out during frying.