Crab Cake Egg Rolls

Yields: 12 Egg Rolls
Prep Time: 30 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes (highly recommended)
Total Time: 1 hour 15 minutes

Intensity: Intermediate

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Ingredients

For the Crab Filling:

• 1 lb (450g) jumbo lump crab meat, carefully picked over for shells

• 2 tablespoons mayonnaise

• 1 large egg, lightly beaten

• 1 tablespoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• 1 teaspoon Old Bay seasoning

• ½ teaspoon smoked paprika

• ¼ cup finely minced red bell pepper

• ¼ cup finely minced celery

• 2 tablespoons finely sliced fresh chives

• 1 tablespoon fresh parsley, finely chopped

• Zest of half a lemon

• 1 tablespoon fresh lemon juice

• ½ cup panko breadcrumbs

• Salt and freshly ground black pepper, to taste

For Assembly and Frying:

• 12 egg roll wrappers (typically found in the refrigerated produce section)

• 1 tablespoon all-purpose flour mixed with 2 tablespoons water (this is your “sealing paste”)

• High-heat neutral oil for frying (such as canola, vegetable, or peanut oil), about 4-6 cups

• Water for moistening wrappers

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Equipment

• Large mixing bowl

• Small bowl for sealing paste

• Clean kitchen towels or paper towels

• Baking sheet lined with parchment paper

• Deep, heavy-bottomed pot or Dutch oven (for stovetop frying) or a deep fryer

• Spider strainer or slotted spoon

• Wire rack set over a baking sheet (for draining)

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Instructions

Step 1: Prepare the Filling
In a large mixing bowl, combine the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay, and smoked paprika. Whisk until a smooth, uniform sauce forms. Add the minced bell pepper, celery, chives, parsley, lemon zest, and lemon juice. Stir to combine.

Step 2: Gently Fold in the Crab
Now, for the star of the show: the crab meat. Gently place it on top of the sauce mixture. The key to a premium crab cake (or egg roll) is to keep the lumps of crab intact. Using a rubber spatula or your hands, gently fold the crab into the mixture. Be patient and careful—overmixing will result in a mushy filling. Once the crab is just incorporated, sprinkle the panko breadcrumbs over the top and fold again gently. Season with a pinch of salt and pepper. Taste (it’s safe to eat raw) and adjust seasoning if necessary.

Step 3: Chill the Filling
This step is crucial for easy assembly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the breadcrumbs to absorb excess moisture, firming up the filling and preventing it from making the egg roll wrappers soggy.

Step 4: Assemble the Egg Rolls

1. Set Up Your Station: Lay out an egg roll wrapper with one corner pointing toward you (like a diamond). Keep the remaining wrappers under a damp paper towel to prevent them from drying out. Have your chilled crab filling, a small bowl of water, and the flour-water paste within reach.

2. Fill: Place about 3 heaping tablespoons of the crab filling just below the center of the wrapper, shaping it into a horizontal log.

3. Fold and Roll: Fold the bottom corner up and over the filling, tucking it snugly. Fold the left and right corners inward toward the center, like an envelope.

4. Seal: Roll the package tightly toward the top corner. Before your final roll, use your finger to dab a thin layer of the flour-water paste onto the top corner. Finish rolling and press firmly to seal. The paste creates a much stronger seal than water alone, preventing the egg rolls from bursting in the hot oil. Place the finished egg roll on the parchment-lined baking sheet and cover with a damp towel. Repeat with the remaining wrappers and filling.

Step 5: Fry to Golden Perfection

1. Heat the Oil: Pour oil into your heavy-bottomed pot to a depth of about 3 inches. Heat over medium-high heat until it reaches 350°F (175°C). Use a deep-fry or candy thermometer for accuracy. The right temperature is vital—too cool and the egg rolls will be greasy; too hot and they will brown before the inside is hot.

2. Fry in Batches: Carefully lower 3-4 egg rolls into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally with the spider strainer, until they are uniformly golden brown and crispy.

3. Drain: Remove the egg rolls from the oil and let them drain on the wire rack. This keeps them crispy on all sides, unlike draining on paper towels which can create steam and make the bottom soggy.

4. Repeat: Continue frying the remaining egg rolls in batches, allowing the oil to return to 350°F between each batch.

Step 6: Serve Immediately
Crab Cake Egg Rolls are at their absolute peak when served hot and fresh from the fryer. Let them rest for just a minute or two before serving to avoid burning mouths.

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Serving Suggestions

• Classic: Serve with a classic Louisiana Remoulade Sauce or a simple Lemon-Garlic Aioli.

• Asian-Inspired: Offer sides of sweet chili sauce, soy sauce, or a spicy sriracha-mayo blend.

• As a Main Course: Plate two egg rolls alongside a bright, crunchy Asian-inspired slaw or a simple arugula salad with a lemony vinaigrette to cut through the richness.

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Nutrition Information

(Disclaimer: The following is an estimate calculated using a nutrition database. Values can vary significantly based on specific ingredients used and actual oil absorption during frying.)

Serving Size: 1 Crab Cake Egg Roll
Calories: ~215
Total Fat: 8g

• Saturated Fat: 1g
  Cholesterol: 65mg
  Sodium: 480mg
  Total Carbohydrates: 20g

• Dietary Fiber: 1g

• Sugars: 1g
  Protein: 14g

Key Nutritional Highlights: This recipe is an excellent source of high-quality protein, thanks to the crab and egg. Crab meat is also rich in essential minerals like selenium and vitamin B12. The fat content primarily comes from the frying oil, making the use of a neutral, heart-healthy oil important. The sodium level can be adjusted by moderating the added salt and Old Bay seasoning.

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Chef’s Note: Handle your crab with care and respect. The goal is to celebrate its natural sweetness and texture. A light touch during mixing and a confident hand during rolling are the secrets to creating a truly unforgettable Crab Cake Egg Roll. Enjoy