Crab cakes are a classic dish that never goes out of style. But have you ever tried a crab cake egg roll? This fun and tasty twist on the traditional crab cake is sure to impress your taste buds and your guests. With a crispy exterior and a savory filling, the crab cake egg roll is the perfect appetizer or snack for any occasion.
Ingredients:
- 1 lb. crab meat
- 1/2 cup mayonnaise
- 1/2 cup panko bread crumbs
- 2 green onions, thinly sliced
- 1 egg, beaten
- 1 tbsp. Dijon mustard
- 1 tbsp. Worcestershire sauce
- 1 tsp. Old Bay seasoning
- 12 egg roll wrappers
- Oil for frying
Instructions:
- In a large bowl, mix together the crab meat, mayonnaise, panko bread crumbs, green onions, egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning until well combined.
- Take an egg roll wrapper and place 1-2 tablespoons of the crab mixture in the center. Fold the bottom corner up over the filling, then fold in the sides, and roll up tightly.
- Heat oil in a large skillet over medium-high heat. Fry the egg rolls until golden brown and crispy, about 2-3 minutes per side.
- Remove the egg rolls from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with your favorite dipping sauce.
Nutritional Information:
Serving size: 1 egg roll
Calories: 209
Fat: 10g
Saturated Fat: 2g
Cholesterol: 67mg
Sodium: 579mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 1g
Protein: 12g
Cooking Time:
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Equipment:
- Large bowl
- Skillet
- Tongs
- Paper towels
Serving Suggestions:
The crab cake egg roll is perfect as an appetizer or snack. Serve it hot with your favorite dipping sauce, such as sweet chili sauce, soy sauce, or tartar sauce. You can also serve it with a side salad or some steamed vegetables for a complete meal.
Variations:
You can add some extra flavor to your crab cake egg rolls by mixing in some chopped cilantro or parsley, or by adding some diced red pepper or jalapeno for some heat. You can also substitute the crab meat with cooked shrimp, lobster, or even chicken for a different twist.
Substitutions:
If you don’t have panko bread crumbs, you can use regular bread crumbs or even crushed crackers. You can also substitute the mayonnaise with Greek yogurt or sour cream for a healthier option.
Storage:
You can store leftover crab cake egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Tips:
- Make sure to drain excess oil from the egg rolls on a paper towel-lined plate to prevent them from getting soggy.
- Don’t overfill the egg roll wrappers or they may burst open during frying.
- Make sure the oil is hot enough before frying the egg rolls to ensure a crispy exterior.
Notes:
You can make the crab mixture ahead of time and store it in the refrigerator until ready to use. You can also make a large batch of egg rolls and freeze them for later use. To freeze, place the uncooked egg rolls on a baking sheet in a single layer and freeze until firm. Then, transfer them to a resealable plastic bag and store in the freezer for up to 3 months. To cook, thaw the egg rolls in the refrigerator overnight and then fry as directed.
Frequently Asked Questions:
Can I bake the crab cake egg rolls instead of frying them?
Yes, you can bake the egg rolls instead of frying them for a healthier option. Preheat your oven to 425°F and place the egg rolls on a baking sheet lined with parchment paper. Brush them with some oil and bake for 12-15 minutes, or until golden brown and crispy.
Can I use imitation crab meat instead of real crab meat?
Yes, you can use imitation crab meat if you prefer. However, keep in mind that the flavor and texture may be slightly different than using real crab meat.
If you’re looking for a little extra kick to your crab cake egg roll, try this spicy version. With the addition of some hot sauce and cayenne pepper, this recipe is sure to please those who like it hot.
Ingredients:
- 1 lb. crab meat
- 1/2 cup mayonnaise
- 1/2 cup panko bread crumbs
- 2 green onions, thinly sliced
- 1 egg, beaten
- 1 tbsp. Dijon mustard
- 1 tbsp. Worcestershire sauce
- 1 tsp. Old Bay seasoning
- 1 tsp. hot sauce
- 1/4 tsp. cayenne pepper
- 12 egg roll wrappers
- Oil for frying
Instructions:
- Follow the instructions for the original crab cake egg roll recipe, but add the hot sauce and cayenne pepper to the crab mixture when mixing.
- Continue with the remaining instructions as directed.
Nutritional Information:
Serving size: 1 egg roll
Calories: 217
Fat: 11g
Saturated Fat: 2g
Cholesterol: 67mg
Sodium: 661mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 1g
Protein: 12g
Cooking Time:
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Equipment:
- Large bowl
- Skillet
- Tongs
- Paper towels
Serving Suggestions:
Serve the spicy crab cake egg rolls hot with a side of ranch or blue cheese dressing for dipping. You can also serve them with some carrot and celery sticks for a refreshing crunch.
Variations:
You can adjust the level of spiciness by adding more or less hot sauce and cayenne pepper to your liking. You can also add some chopped jalapeno peppers or red pepper flakes for an extra kick.
Substitutions:
If you don’t have hot sauce, you can use some Sriracha or Tabasco instead. You can also omit the cayenne pepper if you don’t like it too spicy.
Storage:
The spicy crab cake egg rolls can be stored in the same way as the original recipe. See above for storage instructions.
Tips:
- Be careful when handling hot sauce and cayenne pepper, as they can irritate your skin and eyes.
- Adjust the level of spiciness to your taste by adding more or less hot sauce and cayenne pepper.
- Make sure to have plenty of cold drinks on hand for those who need to cool down after eating!
Notes:
The spicy crab cake egg rolls are a great addition to any party or gathering. They are easy to make and can be prepared ahead of time, making them a convenient appetizer. If you’re looking for something different to serve at your next event, give these spicy egg rolls a try.
Final Thoughts:
The crab cake