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Before we embark on the journey of creating Crab Cake Egg Rolls Delight, it’s essential to understand the ingredients that will bring this dish to life. Each component plays a crucial role in achieving the signature taste and texture that makes these egg rolls so special.

Crab Cake Egg Rolls

Indulge in the exquisite flavors of Crab Cake Egg Rolls Delight! This recipe combines the richness of crab cakes with the crispiness of egg rolls, creating a unique and mouthwatering treat. Perfect for parties or family gatherings, these delicious bites are sure to impress. Learn how to prepare the crab filling and wrap the egg rolls with ease. Discover the joy of this culinary fusion and elevate your appetizer game! #CrabCakeEggRolls #FusionCuisine #Appetizers #SeafoodLovers #FoodieFavorites #YummySnacks
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Ingredients
  

For the Crab Cakes:

1 pound fresh lump crab meat, picked over for shells

1/2 cup breadcrumbs (preferably panko for extra crispiness)

1/4 cup mayonnaise

1 large egg, beaten

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

1 tablespoon Old Bay seasoning

1/4 cup finely chopped green onions

1/4 cup finely chopped red bell pepper

Salt and pepper to taste

Vegetable oil for frying

For the Egg Rolls:

10-12 egg roll wrappers

1 egg, beaten (for sealing the wrappers)

Oil for frying (vegetable or canola)

For Dipping Sauce:

1/2 cup mayonnaise

1 tablespoon sriracha (adjust to taste)

1 teaspoon lemon juice

Chopped fresh cilantro (optional)

Instructions
 

Prepare the Crab Cakes:

    - In a large bowl, combine the lump crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, red bell pepper, salt, and pepper.

      - Gently fold the mixture together until just combined, being careful not to break up the crab meat too much. Cover and refrigerate for at least 30 minutes to firm up.

        Form the Crab Cakes:

          - Once chilled, use your hands to form small patties (about 2-3 inches in diameter). You should get about 8-10 crab cakes.

            Cook the Crab Cakes:

              - In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. Once hot, add the crab cakes in batches, being careful not to overcrowd the pan.

                - Fry for about 3-4 minutes on each side or until golden brown. Transfer to a paper towel-lined plate to drain.

                  Prepare the Egg Rolls:

                    - Take an egg roll wrapper and place it on a clean surface with one corner pointing toward you (like a diamond shape).

                      - Place a crab cake in the center of the wrapper and fold the bottom corner over the filling. Fold in the sides and then roll away from you, sealing with a bit of beaten egg to secure the edge. Repeat with remaining wrappers and crab cakes.

                        Fry the Egg Rolls:

                          - In a clean skillet or pot, heat oil for frying. Once hot, carefully add the egg rolls, cooking in batches if needed. Fry for about 3-5 minutes, until golden and crispy.

                            - Remove and drain on paper towels.

                              Make the Dipping Sauce:

                                - In a small bowl, mix the mayonnaise, sriracha, and lemon juice until well combined. Stir in chopped cilantro if desired.

                                  Serve:

                                    - Serve the crab cake egg rolls warm with dipping sauce on the side.

                                      Prep Time: 30 mins | Total Time: 1 hour | Servings: 4-6