Ingredients
Equipment
Method
- In a medium-sized bowl, gently combine the lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay Seasoning, and chopped chives. Be careful not to overmix, as you want to preserve the texture of the crab meat. Season with salt and freshly ground black pepper to your liking.1 pound lump crab meat, 4 ounces cream cheese, 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1 teaspoon Old Bay Seasoning, 1/4 cup finely chopped fresh chives, to taste salt, to taste freshly ground black pepper
- Fold in the panko breadcrumbs. This will help bind the mixture together and give it a slightly firmer texture, making it easier to work with. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling step is crucial for the mixture to firm up, preventing it from becoming too wet and making it easier to place inside the egg roll wrappers.1/4 cup panko breadcrumbs
- Lay an egg roll wrapper flat on a clean surface with one corner pointing towards you (diamond shape). Spoon about 2-3 tablespoons of the chilled crab cake mixture onto the center of the wrapper.12-16 egg roll wrappers
- Fold the bottom corner of the wrapper up and over the filling, tucking it in snugly. Brush the side edges of the wrapper with the beaten egg wash. Fold in the left and right corners towards the center, creating a neat package.1 large egg
- Tightly roll the entire package upwards, ensuring there are no air pockets. The egg wash will help seal the edges securely. Repeat this process with the remaining crab cake mixture and egg roll wrappers.
- Heat about 1-2 inches of vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches approximately 350°F (175°C). You can test the oil temperature by dropping a small piece of bread into it; it should sizzle immediately and turn golden brown within 30-60 seconds.vegetable oil
- Carefully place 2-3 egg rolls into the hot oil at a time, being careful not to overcrowd the pan. Fry for 3-5 minutes per side, or until they are golden brown and crispy.
- Remove the fried egg rolls from the oil using a slotted spoon and place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain any excess oil.
- Serve the Crab Cake Egg Rolls hot with your favorite dipping sauces, such as sweet chili sauce, sriracha aioli, tartar sauce, or simply with fresh lemon wedges.sweet chili sauce, sriracha aioli, lemon wedges, tartar sauce
Notes
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a preheated oven at 375°F (190°C) for 8-12 minutes or in an air fryer at 350°F (175°C) for 5-7 minutes. Do not microwave.