Q: What is crab cake filler made of?

A: Crab cake filler typically includes mayonnaise , breadcrumbs or Panko, eggs, and seasonings like Old Bay . It binds the crab meat while adding flavor and texture.

Q: What is the best crab meat for crab cakes?

A: Jumbo lump crab meat is ideal for its large, sweet chunks, but lump crab meat is a great budget-friendly alternative.

Q: How to make ahead and store crab cake egg rolls?

A: Assemble the egg rolls, wrap tightly in plastic wrap, and refrigerate for up to 24 hours. For longer storage, freeze on a baking sheet, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding a few extra minutes to the cooking time.

Q: Can I make these in an air fryer?

A: Absolutely! Preheat your air fryer to 400°F, lightly spray the egg rolls with cooking spray, and air fry for 10-12 minutes, shaking halfway, until golden brown.

Crab Cake Egg Rolls: A Delicious and Perfect Appetize

Description

Crab Cake Egg Rolls combine the best of Maryland’s famous crab cakes with the crispy crunch of an egg roll wrapper. These golden, flavorful rolls are filled with lump crab meat, seasoned with Old Bay, and fried to perfection. Whether served as an appetizer or a main dish, they are sure to impress seafood lovers and adventurous eaters alike. Pair them with a zesty dipping sauce for the ultimate experience!

Ingredients

For the Crab Cake Filling:

1 lb jumbo lump crab meat (picked over for shells)
1/4 cup mayonnaise
1 large egg, beaten
1/2 cup Panko breadcrumbs
1 tbsp Old Bay seasoning
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1/4 cup finely chopped parsley
Salt and pepper, to taste

For the Egg Rolls:

12–14 egg roll wrappers
1 egg, beaten (for sealing)
Vegetable oil (for frying)

Dipping Sauce (Optional):

1/2 cup mayonnaise
1 tsp Old Bay seasoning
1 tbsp lemon juice
1 tsp hot sauce (optional)

Instructions

Prepare the Filling:
In a large bowl, gently mix the crab meat, mayonnaise, beaten egg, Panko breadcrumbs, Old Bay seasoning, Dijon mustard, Worcestershire sauce, and parsley. Season with salt and pepper, being careful not to break up the crab lumps too much.
Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape).
- Place about 2 tablespoons of filling near the center.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner.
- Brush the top corner with beaten egg to seal. Repeat with remaining wrappers.
Fry the Egg Rolls:
- Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
- Fry the egg rolls in batches, turning occasionally, until golden brown, about 3-4 minutes.
- Drain on paper towels.
Prepare the Dipping Sauce (Optional):
- In a small bowl, mix mayonnaise, Old Bay seasoning, lemon juice, and hot sauce (if using). Stir until smooth.

Serve and Enjoy:
- Serve hot with dipping sauce. Garnish with parsley or a lemon wedge for extra flavor.

Prep Time: 15 min
Cook Time: 10 min
Category: dinner
Cuisine: American, Fusion

Nutrition

Calories: 210 kcal
Fat: 10g
Carbohydrates: 15g
Protein: 12g