Oh my goodness, if you’ve never tried crab cake egg rolls, you’re in for a treat! This recipe combines the rich, savory flavors of crab cakes with the crispy, golden crunch of egg rolls. Trust me, it’s a match made in heaven! I still remember the first time I had crab cakes at my aunt’s summer barbecue—my taste buds were dancing with joy! These egg rolls take that deliciousness to a whole new level. Whether you’re hosting a party or just craving something special, these little bites of joy will have everyone coming back for more. Let’s dive in!
Ingredients
(Tip: Make sure to have everything prepped and ready to go before you start! It makes the process so much smoother and more enjoyable.)
- 1 cup fresh crab meat, picked over for shells
- 1/2 cup cream cheese, softened
- 1/4 cup green onions, chopped
- 1/4 cup breadcrumbs
- 1 teaspoon Old Bay seasoning
- 1 pack egg roll wrappers
- Oil for frying
How to Prepare the Crab Cake Egg Rolls Recipe
Alright, let’s get into the fun part—making these delicious crab cake egg rolls! I promise, once you get the hang of it, you’ll be whipping these up in no time. Just follow these steps, and you’ll have a crispy, flavorful treat that’ll impress everyone!
Step-by-Step Instructions
- First, grab a mixing bowl and toss in that fresh crab meat, softened cream cheese, chopped green onions, breadcrumbs, and Old Bay seasoning. Mix everything together until it’s well combined. Trust me, the smell is already amazing!
- Now, take an egg roll wrapper and lay it out on a clean surface with one corner facing you. Place about a tablespoon of the crab mixture near the corner closest to you. Don’t overfill it, or you’ll have a messy situation on your hands!
- Next, fold the corner over the filling, tucking it in gently. Then, fold the sides of the wrapper towards the center and continue rolling away from you until you have a tight little package. Use a dab of water to seal the edges—this part is super important to keep everything inside!
- Once all your egg rolls are filled and sealed, it’s time to fry! Heat a generous amount of oil in a large pan over medium heat. You’ll know it’s ready when it shimmers—just be careful, it can splatter!
- Fry the egg rolls in batches, making sure not to crowd the pan. Cook them for about 3-4 minutes on each side, or until they’re golden brown and crispy. Oh, the sound of that crunch is music to my ears!
- Once they’re done, drain them on paper towels to get rid of any excess oil. And voila! You’ve made your very own crab cake egg rolls. Serve them hot for the best experience!
Why You’ll Love This Recipe
- Deliciously unique: These crab cake egg rolls combine two beloved dishes into one amazing bite!
- Easy to prepare: With just a few simple steps, you can whip up a crowd-pleaser in no time.
- Crispy texture: The golden-brown exterior gives a satisfying crunch that perfectly complements the creamy filling.
- Versatile serving options: Pair them with your favorite dipping sauces—sweet chili, tartar sauce, or even a spicy aioli!
- Perfect for any occasion: Whether it’s a party appetizer, a game-day snack, or a fun family dinner, these egg rolls fit right in!
- Make-ahead friendly: You can prepare them in advance and fry them right before serving for ultimate freshness.
Tips for Success
Now that you’re all set to make these scrumptious crab cake egg rolls, let me share some of my top tips to ensure they turn out perfectly every time. Trust me, a little extra care goes a long way!
- Frying temperature: Make sure your oil is hot enough before adding the egg rolls. If it’s too cool, they’ll absorb too much oil and become greasy. You can test the oil by dropping in a tiny bit of the filling—if it sizzles, you’re good to go!
- Seal well: Don’t skimp on sealing those edges! Use enough water to secure them tightly—this prevents any of that delicious filling from escaping during frying. Oops, nobody wants a crab filling disaster!
- Don’t overcrowd the pan: Fry in batches to give each egg roll enough space. Overcrowding can lower the oil temperature and lead to uneven cooking. Plus, you want that glorious crunch all around!
- Taste as you go: When mixing your filling, don’t be afraid to taste it! Adjust the seasoning to your liking, especially if you love a bit more Old Bay kick. Your taste buds know best!
- Drain properly: Once they’re golden brown, let the egg rolls drain on paper towels to remove excess oil. This keeps them crispy and not soggy. Nobody wants a sad egg roll!
With these tips in your back pocket, you’ll be a crab cake egg roll pro in no time. Happy cooking!
Nutritional Information
Let’s talk nutrition! These crab cake egg rolls are not only delicious but can be a relatively guilt-free treat when enjoyed in moderation. Here’s a quick rundown of the typical nutritional values for one egg roll:
- Calories: 150
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 200mg
- Carbohydrates: 15g
- Fiber: 1g
- Sugar: 1g
- Protein: 5g
Keep in mind that these values can vary depending on the specific ingredients you choose. For instance, using full-fat cream cheese will change the fat content a bit, while opting for low-fat options can lighten things up. So, feel free to adjust based on your preferences and dietary needs. Enjoy these tasty bites without a worry in the world!
Serving Suggestions
Now that you’ve whipped up these delightful crab cake egg rolls, it’s time to think about how to elevate your serving game! Trust me, the right dips and sides can take your experience from great to absolutely fabulous. Here are some of my favorite pairings:
- Sweet Chili Sauce: This tangy, slightly spicy sauce is a classic choice that adds a lovely contrast to the rich crab flavor.
- Tartar Sauce: A creamy tartar sauce brings a refreshing zing that complements the egg rolls beautifully. It’s a match made in seafood heaven!
- Spicy Aioli: For those who like a kick, a homemade or store-bought spicy aioli can add an exciting burst of flavor.
- Fresh Lemon Wedges: A squeeze of lemon juice right before you bite into an egg roll can brighten up the flavors and add a zesty twist.
- Mixed Green Salad: Serve your egg rolls on a bed of mixed greens with a light vinaigrette for a refreshing contrast and a touch of elegance.
With these delicious dips and sides, your crab cake egg rolls will shine even brighter. Enjoy every crispy, flavorful bite!
Storage & Reheating Instructions
If you happen to have any crab cake egg rolls left over (which is rare in my house!), storing them properly is key to keeping that deliciousness intact. Here’s how to do it:
- Storage: Allow the egg rolls to cool completely after frying. Once they’re cool, place them in an airtight container, layering them with parchment paper to prevent sticking. They can be stored in the refrigerator for up to 3 days. Just remember, the sooner you eat them, the better they taste!
- Freezing: If you want to save them for a later date, you can freeze the cooled egg rolls. Wrap each one tightly in plastic wrap and then place them in a freezer bag. They should be good for about 2 months. When you’re ready to enjoy, just thaw them in the fridge overnight.
Now, let’s talk reheating! To keep that crispy texture alive, I recommend reheating in the oven or air fryer:
- Oven: Preheat your oven to 375°F (190°C). Place the egg rolls on a baking sheet and heat for about 10-15 minutes, or until they’re heated through and crispy again. No sogginess here!
- Air Fryer: If you have an air fryer, this is a fantastic way to reheat them. Set it to 350°F (175°C) and air fry for about 5-7 minutes, checking to make sure they don’t get too brown.
By following these simple steps, you’ll be able to enjoy those crab cake egg rolls just as much the next day (or after freezing) as you did fresh out of the fryer. Happy snacking!
FAQ Section
Can I use imitation crab meat instead of fresh crab meat?
Absolutely! While fresh crab meat gives the best flavor and texture, imitation crab meat can work in a pinch. Just keep in mind that it might not have the same richness, so you might want to adjust the seasoning a bit to enhance the flavors.
How do I know when the oil is hot enough for frying?
Great question! You can test the oil by dropping in a small piece of the crab mixture. If it sizzles immediately, you’re ready to fry! Just be careful not to let it get too hot, or it could splatter—yikes!
Can I make these crab cake egg rolls ahead of time?
Yes, you can prepare the filling and fill the wrappers ahead of time! Just keep them covered in the fridge until you’re ready to fry them up. This way, you can enjoy fresh, crispy egg rolls without the last-minute rush!
What dipping sauces work best with these egg rolls?
There are so many options! I love serving them with sweet chili sauce, tartar sauce, or a spicy aioli. Each adds a unique twist that complements the flavors beautifully. Experiment and find your favorite!
How do I store leftovers?
If you have any leftovers (which is rare!), let them cool completely, then store them in an airtight container in the fridge for up to 3 days. When you’re ready to eat them again, just reheat to keep that lovely crispiness!
Crab Cake Egg Rolls Recipe That Will Delight Your Tastebuds
- Total Time: 30 minutes
- Yield: 12 egg rolls 1x
- Diet: Gluten Free
Description
A tasty combination of crab cakes and egg rolls.
Ingredients
- 1 cup crab meat
- 1/2 cup cream cheese
- 1/4 cup green onions, chopped
- 1/4 cup breadcrumbs
- 1 teaspoon Old Bay seasoning
- 1 pack egg roll wrappers
- Oil for frying
Instructions
- In a bowl, mix crab meat, cream cheese, green onions, breadcrumbs, and Old Bay seasoning.
- Place a spoonful of the mixture on an egg roll wrapper.
- Roll the wrapper tightly, sealing 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 and serve hot.
Notes
- Serve with a dipping sauce of your choice.
- Make sure to use fresh crab meat for better flavor.
- Adjust seasoning to your taste.
- 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: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
Keywords: crab cake egg rolls recipe
