Description
Crispy crab egg rolls filled with lump crab meat and delicious spices, perfect as an appetizer or snack.
Ingredients
Scale
- 1 lb Lump Crab Meat
- 1/4 cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 tablespoon Worcestershire Sauce
- 1 beaten Egg
- 1/2 cup Breadcrumbs
- 1/4 cup Green Onions, finely chopped
- 1/4 cup Red Bell Pepper, finely chopped
- 1 tablespoon Lemon Juice
- 1 teaspoon Old Bay Seasoning
- Salt and Pepper to taste
- 12 Egg Roll Wrappers
- Vegetable Oil, enough for frying
Instructions
- Prepare the crab filling: In a large mixing bowl, combine lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, and beaten egg. Gently mix in breadcrumbs, green onions, red bell pepper, lemon juice, Old Bay seasoning, salt, and pepper.
- Assemble the egg rolls: Place an egg roll wrapper on a flat surface, add 2-3 tablespoons of crab mixture, fold the bottom corner over, tuck in the sides, and roll tightly, sealing with water.
- Heat the oil for frying: Heat 1-2 inches of vegetable oil in a skillet to 350°F.
- Fry the egg rolls: Place a few egg rolls in the hot oil, frying for 3-4 minutes on each side until golden brown. Drain on paper towels. Alternatively, bake at 400°F for 12-15 minutes.
Notes
Serve warm with dipping sauces like sweet chili or soy sauce. Can be stored in the refrigerator for 2-3 days or frozen before frying.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg
Keywords: crab, egg rolls, appetizer, seafood, fried, party food