Let me tell you, combining the classic flavors of crab cakes with the crispy delight of egg rolls is a game changer! My crab cake egg rolls recipe has become a staple at every gathering, and I can’t get enough of them. Imagine biting into a crunchy egg roll, only to find a deliciously creamy crab filling that dances on your taste buds. It’s the perfect little surprise that makes everyone go, “Wow!” Trust me, once you try these, they’ll be the highlight of your next party. They’re simple to whip up, and I love how they can be an appetizer or a delightful snack—everyone ends up reaching for seconds (or thirds!). So, let’s dive into this tasty twist on a classic dish!
Ingredients for Crab Cake Egg Rolls Recipe
- 1 cup crab meat (fresh or canned, drained)
- 1/2 cup cream cheese (softened)
- 1/4 cup green onions, chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 package egg roll wrappers
- Oil for frying (enough for shallow frying)
How to Prepare Crab Cake Egg Rolls
Step-by-Step Instructions
- First things first, grab a large mixing bowl and combine the crab meat, softened cream cheese, chopped green onions, Worcestershire sauce, and Dijon mustard. Mix it all together until it’s well blended—trust me, this filling is going to be so creamy and flavorful!
- Now, take an egg roll wrapper and place about a spoonful of the crab mixture right in the center. Don’t be shy, but don’t overstuff it either! You want enough room to fold and seal it easily.
- Next, fold the wrapper over the filling to create a triangle shape, then roll it up tightly. To seal the edges, dip your finger in a little water and run it along the edge of the wrapper. Press it down to make sure it’s secure. Oops! If they’re not sealed well, the filling might escape while frying.
- Heat up some oil in a pan over medium heat—enough to cover the bottom for shallow frying. You’ll want it hot, but not smoking. A quick test? Drop a tiny bit of the filling in; if it sizzles, you’re good to go!
- Now, gently add the egg rolls to the hot oil, making sure not to crowd the pan. Fry them for about 3-4 minutes on each side, or until they’re golden brown and crispy. Oh, the smell will be heavenly!
- Once they’re beautifully browned, use tongs to transfer the egg rolls onto a plate lined with paper towels. This will help drain any excess oil and keep them crispy until serving.
Tips for Success
Now that you’re ready to make these delicious crab cake egg rolls, let me share some of my best tips to ensure they turn out perfectly every time!
- Sealing is Key: When sealing your egg rolls, make sure to really press down the edges after wetting them. A tight seal is crucial; otherwise, you might end up with a messy filling explosion in the oil. Nobody wants that!
- Get the Oil Temperature Right: The oil should be hot enough to fry the egg rolls without them soaking up too much oil. Aim for around 350°F (175°C). If you don’t have a thermometer, just drop a small piece of the filling in—if it sizzles and bubbles, you’re ready to fry!
- Don’t Overcrowd the Pan: Frying in batches is always better than cramming them all in at once. Overcrowding lowers the oil temperature and can lead to soggy egg rolls. Give them room to breathe and get that perfect golden crisp!
- Baking Alternative: If you’d like to skip frying altogether, you can bake these egg rolls instead. Preheat your oven to 400°F (200°C), place the egg rolls on a baking sheet, and spray them lightly with cooking spray. Bake for about 15-20 minutes or until they’re golden brown, flipping halfway through.
- Experiment with Dipping Sauces: The right dip can elevate these egg rolls even more! Try serving them with a tangy remoulade, spicy sriracha mayo, or a classic sweet-and-sour sauce. The options are endless, and they really enhance the flavor!
With these tips in your back pocket, you’ll be a crab cake egg roll pro in no time. Happy cooking!
Nutritional Information
Before we dig into these delightful crab cake egg rolls, it’s good to know a little about their nutritional content! Just a heads up, the nutrition values can vary based on the specific ingredients and brands you use, so think of these numbers as estimates.
- Serving Size: 1 egg roll
- Calories: 150
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 300mg
- Carbohydrates: 10g
- Fiber: 1g
- Sugar: 1g
- Protein: 6g
So, as you can see, these little bites pack a flavorful punch without overloading on calories. Enjoy them guilt-free, and remember to balance them with some fresh veggies or a light salad for a complete meal!
Frequently Asked Questions
I’ve gathered some of the most common questions I get about my crab cake egg rolls recipe, so let’s tackle them one by one!
Can I bake these egg rolls instead of frying?
Absolutely! If you prefer a healthier option, baking is a great choice. Just preheat your oven to 400°F (200°C), place the egg rolls on a baking sheet, and give them a light spray with cooking oil. Bake for about 15-20 minutes, flipping them halfway through for an even crisp.
What dipping sauce pairs well with crab cake egg rolls?
Oh, there are so many delicious options! I love serving them with a zesty remoulade or a tangy sweet-and-sour sauce. If you’re feeling adventurous, try a spicy sriracha mayo for a little kick! Each dip brings out the flavors of the crab in a unique way.
Can I use imitation crab meat?
Sure! Imitation crab meat works just fine if that’s what you have on hand. Just keep in mind that it might alter the flavor slightly, but with all those yummy ingredients mixed in, they’ll still be tasty!
How do I store leftovers?
If you have any leftover egg rolls (which is rare at my house!), store them in an airtight container in the fridge for up to 3 days. Just reheat them in the oven at 350°F (175°C) for about 10 minutes to get them crispy again!
Can I make the filling ahead of time?
You bet! You can prepare the crab filling a day in advance. Just keep it in the fridge until you’re ready to assemble your egg rolls. It saves time and makes the whole process quicker when you’re ready to fry or bake!
What can I do if my egg rolls burst while frying?
Don’t fret! If this happens, it’s usually because they weren’t sealed tightly enough. Next time, just make sure to really press down on the edges after wetting them. But if they do burst, just scoop up the filling and enjoy it with a fork—still delicious!
Got any more questions? Feel free to reach out! I’m always here to help you perfect your crab cake egg rolls adventure!
Why You’ll Love This Recipe
- Quick to prepare: With just a 20-minute prep time, you can whip these up in no time!
- Perfect for parties: These little bites are always a crowd-pleaser, making them an ideal appetizer for any gathering.
- Unique flavor combination: The mix of sweet crab meat and creamy filling wrapped in a crispy shell is simply irresistible.
- Crispy and delicious: They come out perfectly golden brown, satisfying that craving for something crunchy and tasty.
- Customizable: You can easily tweak the filling or the dipping sauces to match your taste preferences.
- Great for all occasions: Whether it’s game day, a holiday, or just a cozy night in, these egg rolls fit right in!
Serving Suggestions
When it comes to serving my crab cake egg rolls, the options are as delightful as the rolls themselves! Here are some of my favorite pairings that truly elevate the whole dining experience:
- Fresh Salad: A crisp, refreshing salad is a perfect complement to the rich flavors of the egg rolls. I love a simple mixed greens salad with a light vinaigrette or a zesty coleslaw to add a nice crunch!
- Dipping Sauces: Don’t forget about the dips! Besides the classic sweet-and-sour sauce, try serving them with a tangy remoulade, spicy sriracha mayo, or even a cool avocado dip. Each sauce brings a new flavor profile to the table!
- Fruit Salsa: For a twist, whip up a fruity salsa with mango or pineapple. The sweetness and acidity really balance the savory crab filling beautifully!
- Steamed Veggies: Lightly steamed veggies like asparagus or broccoli can add a healthy touch to your meal. They’re colorful and make for a lovely presentation alongside the egg rolls.
- Lightly Pickled Vegetables: A side of pickled cucumbers or carrots can add a tangy crunch that pairs nicely with the richness of the crab cakes. Plus, they’re super easy to make!
These serving suggestions not only enhance the flavors but also create a beautiful spread that’s sure to impress your guests. Enjoy experimenting and find your favorites!
Storage & Reheating Instructions
Alright, so you’ve made a batch of these delicious crab cake egg rolls, and now you’ve got some leftovers (if you’re lucky!). Here’s how to store them properly and keep that crispy goodness intact.
First, let the egg rolls cool completely at room temperature. Once they’ve cooled, place them in an airtight container. I like to use parchment paper between layers if I’m stacking them, just to help prevent sticking. They’ll stay fresh in the refrigerator for up to 3 days. Just remember, the sooner you eat them, the better they’ll taste!
Now, when you’re ready to enjoy your leftovers, here’s the best way to reheat them. Preheat your oven to 350°F (175°C). Line a baking sheet with foil or parchment paper for easy cleanup. Place the egg rolls on the sheet in a single layer, and bake for about 10 minutes. This will help them regain their crispiness while warming them through. If you’ve got a little more time, you can even pop them in the air fryer for about 5-7 minutes at 350°F for an extra crispy finish!
Just a quick tip—avoid the microwave if you can! While it might be tempting for a quick reheat, it can make the egg rolls soggy. Trust me, you want that delightful crunch back!
Now you’re all set to enjoy your crab cake egg rolls again! Happy snacking!
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Crab Cake Egg Rolls Recipe: 5 Steps to Ultimate Crunch
- Total Time: 30 minutes
- Yield: 12 egg rolls 1x
- Diet: Gluten Free
Description
A delicious twist on traditional crab cakes, these egg rolls are crispy and filled with crab meat.
Ingredients
- 1 cup crab meat
- 1/2 cup cream cheese
- 1/4 cup green onions, chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 package egg roll wrappers
- Oil for frying
Instructions
- Mix crab meat, cream cheese, green onions, Worcestershire sauce, and Dijon mustard in a bowl.
- Place a spoonful of the mixture onto an egg roll wrapper.
- Fold the wrapper and seal the edges with water.
- Heat oil in a pan over medium heat.
- Fry the egg rolls until golden brown on all sides.
- Drain on paper towels before serving.
Notes
- Serve with your favorite dipping sauce.
- Can be baked instead of fried for a healthier option.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
Keywords: crab cake egg rolls recipe
