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Crab Cake Egg Rolls

Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 egg rolls
Ingredients Method Notes

Ingredients
  

Filling
  • 450 g lump crab meat picked over for shells
  • 80 ml mayonnaise
  • 1 piece egg lightly beaten
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp seafood seasoning plus more if needed
  • 30 g panko breadcrumbs
  • 2 stalks green onions sliced
Wrapper and frying
  • 12 pieces egg roll wrappers
  • 500 ml oil for frying enough for about 2 inches in the pot
Sauce
  • 80 ml mayonnaise
  • 1 tbsp sriracha
  • 1 tsp lemon juice
  • 1/2 tsp seafood seasoning

Method
 

  1. In a large bowl, stir together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, and seafood seasoning until smooth.
  2. Fold in the panko, green onions, and crab meat gently so the crab stays in large pieces.
  3. Lay one egg roll wrapper on a clean work surface with a corner facing you.
  4. Place about 1/3 cup of filling near the corner, fold the corner over the filling, fold in the sides, and roll tightly toward the top point.
  5. Moisten the final corner with a little water and press to seal. Repeat with the remaining wrappers and filling.
  6. Heat about 2 inches of oil in a heavy pot to 175°C (350°F).
  7. Fry 3 to 4 egg rolls at a time for 3 to 4 minutes, turning once, until deep golden and crisp. Drain on a rack.
  8. Stir together the mayonnaise, sriracha, lemon juice, and seafood seasoning until smooth, then cut the egg rolls in half and spoon the sauce over the top.

Notes

Keep the oil temperature steady for the crispiest wrapper. Do not overmix the crab filling, or the texture will become pasty. Serve immediately after frying for the best crunch.