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Crab cakes have long held a beloved status among seafood enthusiasts, celebrated for their rich flavors and versatile applications. Originating from the coastal regions of the United States, particularly Maryland, crab cakes have evolved over the years, showcasing a variety of ingredients and preparation styles. Traditionally served as appetizers or main dishes, these delightful cakes can be paired with an array of sauces and sides, making them a staple at gatherings, parties, and casual dining experiences.

Crab Cake Egg Rolls

Elevate your appetizer game with this delicious recipe for crispy crab cake egg rolls. Combining the rich flavors of traditional crab cakes with the satisfying crunch of egg rolls, this dish is perfect for parties or a fun family dinner. We’ll guide you through selecting quality ingredients, preparing a flavorful filling, and mastering the assembly for a perfect crispy finish. Impress your guests with this unique culinary twist that's sure to be a hit!
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Ingredients
  

1 pound lump crab meat

1/2 cup panko breadcrumbs

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon Old Bay seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 cup fresh parsley, chopped

1/4 cup green onions, sliced

Salt and pepper to taste

10-12 egg roll wrappers

Oil for frying (canola or peanut oil)

Instructions
 

Prepare the Filling: In a large mixing bowl, combine the lump crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, onion powder, parsley, and green onions. Season with salt and pepper to taste. Gently fold the ingredients together until well mixed, being careful not to break up the crab meat too much.

    Assemble the Egg Rolls: Lay an egg roll wrapper on a clean surface or cutting board, with one corner pointing towards you. Place 2-3 tablespoons of the crab mixture in the center of the wrapper. Fold the bottom corner over the filling, tucking it in slightly, then fold in the sides, and roll it up tightly, sealing the top corner with a little water to secure it. Repeat with remaining wrappers and filling.

      Heat the Oil: In a deep skillet or frying pan, heat about 2 inches of oil over medium heat until it reaches 350°F (175°C). To test if the oil is ready, drop a small piece of bread into the oil; it should sizzle and turn golden brown in about 60 seconds.

        Fry the Egg Rolls: Carefully place a few egg rolls at a time into the hot oil, avoiding overcrowding the pan. Fry for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.

          Serve: Serve the crab cake egg rolls hot with your choice of dipping sauce, such as a spicy aioli or tangy cocktail sauce. Garnish with extra green onions or parsley if desired for a fresh touch.

            Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4-6