Crunchy Crab Cake Egg Rolls Recipe: A Golden Seafood Delight
Savory crispy crab cake egg rolls blend Maryland tradition with Asian flair. Good friends will beg for seconds of these golden-brown morsels when they taste the zesty filling.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.davesgrill.com.
Cooking tools:
- Mixing bowl
- Spoon
- Measuring spoon
- Measuring cup
- Cutting board
- Chef's knife
- Pastry brush
- Skillet
- Slotted spoon
- Tongs
- Paper towel
- Baking sheet
- Oven
- Stove
- Whisk
- Fork
- Kitchen shears
- Plate
- Serving platter
Ingredients
- 8-10 egg roll wrappers
- ½ pound (225 g) lump crab meat (picked over for shells)
- ¼ cup (60 g) mayonnaise
- 1 egg, lightly beaten
- 1 egg, beaten (for sealing)
- ¼ cup (25 g) panko breadcrumbs
- 2 green onions, finely chopped
- 1 tbsp fresh parsley, chopped (optional)
- 1 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- ½ tsp Old Bay seasoning (or seafood seasoning)
- Salt
- pepper
- Vegetable oil, for frying
- Remoulade, tartar sauce, or spicy aioli (optional)
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