Description
These Crispy Crab Cake Egg Rolls with Lemon Dip are a delicious twist on classic crab cakes, wrapped in a crispy egg roll and served with a zesty lemon dip. Perfect for parties or as a fun appetizer.
Ingredients
Scale
For the crab cakes:
- 1/2 lb lump crab meat, picked over for shells
- 1/2 cup finely diced red bell pepper
- 1/4 cup finely diced celery
- 1/4 cup finely chopped green onions
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup panko breadcrumbs
- 8 egg roll wrappers
- vegetable oil for frying
For the lemon dip:
- 1/2 cup mayonnaise
- 1 tbsp freshly squeezed lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1/2 tsp honey
- salt and pepper to taste
Instructions
- Mix the crab cake ingredients: In a large bowl, combine crab meat, bell pepper, celery, green onions, mayonnaise, egg, mustard, Old Bay seasoning, garlic powder, salt, pepper, and panko breadcrumbs.
- Wrap the egg rolls: Place filling on egg roll wrapper, fold the bottom corner over, then fold in the sides and roll tightly. Seal with water.
- Fry the egg rolls: Heat oil to 350°F, fry egg rolls in batches for 3-4 minutes until golden.
- Make the lemon dip: Whisk together mayonnaise, lemon juice, zest, mustard, honey, salt, and pepper.
- Serve: Enjoy the hot egg rolls with lemon dip.
Notes
- You can prepare the filling ahead and refrigerate.
- For a lighter option, consider baking or air frying the egg rolls.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll with dip
- Calories: 210
- Sugar: 1g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 45mg
