Crabcake Egg Rolls
Crabcake Egg Rolls
Ingredients
For the Crab Cake Filling
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Louisiana hot sauce, or to taste
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons green onion, chopped
- 1 tablespoon Southern Made Creole Seasoning, or to taste
- 1 egg
- 1 pound lump crab meat, picked over for shells
- 1/4 cup breadcrumbs
For the Breading and Frying
- 12 egg roll wrappers
- 1/4 cup water
- 1/4 cup milk
- 1 egg
- 1/2 teaspoon concentrated liquid seafood boil, such as Zatarain's
- 1 cup all-purpose flour
- 1 teaspoon Southern Made Creole Seasoning, for seasoned flour
- 4 cups cooking oil, for deep frying
- 2 tablespoons butter
For Serving
- 1/2 cup remoulade or yum yum sauce, for dipping
- 1 tablespoon fresh parsley, chopped, for garnish (optional)
Instructions
- 1
In a large mixing bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, Louisiana hot sauce, lemon juice, chopped parsley, chopped green onion, and 1 tablespoon of Southern Made Creole Seasoning. Stir well with a spatula until thoroughly incorporated.
⏱️ 5 min
- 2
Crack the egg into the mixture and mix again to combine. Gently fold in the lump crab meat and breadcrumbs until just combined. Be careful not to overmix, as this can break up the crab meat.
⏱️ 5 min
- 3
Lay an egg roll wrapper on a clean surface. Lightly moisten the edges of the wrapper with water. Place about 2 tablespoons of the crab cake mixture onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the side corners. Roll tightly from the bottom to the top, ensuring the filling is securely enclosed. Repeat with the remaining wrappers and filling.
⏱️ 10 min
- 4
Prepare the breading station: In a shallow dish, whisk together milk, the remaining egg, and concentrated liquid seafood boil for the egg wash. In another shallow dish, combine all-purpose flour and 1 teaspoon of Southern Made Creole Seasoning, mixing well with a fork.
⏱️ 5 min
- 5
Dip each assembled egg roll completely into the egg wash, ensuring it is fully coated. Transfer to the seasoned flour, coating all sides. For a crispier crust, dip the egg roll back into the egg wash, then again into the seasoned flour.
⏱️ 5 min
- 6
Heat cooking oil in a large pot or deep fryer to 350°F. Carefully place the breaded egg rolls into the hot oil, frying in batches if necessary to avoid overcrowding. Fry for 3-5 minutes, or until golden brown and crispy. Remove with a spider strainer and place on a wire rack to drain excess oil.
⏱️ 10 min•🌡️ 350
- 7
Once the deep-fried egg rolls have rested for a few minutes, slice each one lengthwise down the middle. Melt butter in a large skillet over medium-high heat. Place the sliced egg rolls face-side down (with the cut, exposed crab meat filling facing the pan) into the melted butter. Sear for 2-3 minutes, or until the exposed filling is golden brown and slightly crispy, achieving a classic crab cake appearance.
⏱️ 5 min
- 8
Arrange the seared Crabcake Egg Rolls on a serving plate. Garnish with chopped fresh parsley, if desired. Serve immediately with remoulade or yum yum sauce for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Crabcake Egg Rolls
For the Crab Cake Filling
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Louisiana hot sauce, or to taste
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons green onion, chopped
- 1 tablespoon Southern Made Creole Seasoning, or to taste
- 1 egg
- 1 pound lump crab meat, picked over for shells
- 1/4 cup breadcrumbs
For the Breading and Frying
- 12 egg roll wrappers
- 1/4 cup water
- 1/4 cup milk
- 1 egg
- 1/2 teaspoon concentrated liquid seafood boil, such as Zatarain's
- 1 cup all-purpose flour
- 1 teaspoon Southern Made Creole Seasoning, for seasoned flour
- 4 cups cooking oil, for deep frying
- 2 tablespoons butter
For Serving
- 1/2 cup remoulade or yum yum sauce, for dipping
- 1 tablespoon fresh parsley, chopped, for garnish (optional)
Instructions
- 1
In a large mixing bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, Louisiana hot sauce, lemon juice, chopped parsley, chopped green onion, and 1 tablespoon of Southern Made Creole Seasoning. Stir well with a spatula until thoroughly incorporated.
⏱️ 5 min - 2
Crack the egg into the mixture and mix again to combine. Gently fold in the lump crab meat and breadcrumbs until just combined. Be careful not to overmix, as this can break up the crab meat.
⏱️ 5 min - 3
Lay an egg roll wrapper on a clean surface. Lightly moisten the edges of the wrapper with water. Place about 2 tablespoons of the crab cake mixture onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the side corners. Roll tightly from the bottom to the top, ensuring the filling is securely enclosed. Repeat with the remaining wrappers and filling.
⏱️ 10 min - 4
Prepare the breading station: In a shallow dish, whisk together milk, the remaining egg, and concentrated liquid seafood boil for the egg wash. In another shallow dish, combine all-purpose flour and 1 teaspoon of Southern Made Creole Seasoning, mixing well with a fork.
⏱️ 5 min - 5
Dip each assembled egg roll completely into the egg wash, ensuring it is fully coated. Transfer to the seasoned flour, coating all sides. For a crispier crust, dip the egg roll back into the egg wash, then again into the seasoned flour.
⏱️ 5 min - 6
Heat cooking oil in a large pot or deep fryer to 350°F. Carefully place the breaded egg rolls into the hot oil, frying in batches if necessary to avoid overcrowding. Fry for 3-5 minutes, or until golden brown and crispy. Remove with a spider strainer and place on a wire rack to drain excess oil.
⏱️ 10 min•🌡️ 350 - 7
Once the deep-fried egg rolls have rested for a few minutes, slice each one lengthwise down the middle. Melt butter in a large skillet over medium-high heat. Place the sliced egg rolls face-side down (with the cut, exposed crab meat filling facing the pan) into the melted butter. Sear for 2-3 minutes, or until the exposed filling is golden brown and slightly crispy, achieving a classic crab cake appearance.
⏱️ 5 min - 8
Arrange the seared Crabcake Egg Rolls on a serving plate. Garnish with chopped fresh parsley, if desired. Serve immediately with remoulade or yum yum sauce for dipping.