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To truly appreciate the essence of crispy crab cake egg rolls, it's essential to understand the key components that make this dish special. Each ingredient plays a crucial role in creating a harmonious blend of flavors and textures that define this delicious recipe.

Crab Cake Egg Rolls

Discover the perfect crowd-pleaser with these crispy crab cake egg rolls, an enticing blend of flavors. This innovative dish combines sweet lump crab meat with a satisfying crunch of fried egg rolls, creating an unforgettable appetizer for any occasion. Enhanced by a flavorful dipping sauce and fresh ingredients, these egg rolls are not only delicious but also easy to make. Impress your guests or enjoy them at home for a cozy meal—each bite is a delightful fusion you won’t want to miss!
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Ingredients
  

For the Crab Cake Filling:

1 pound fresh lump crab meat

1/2 cup bread crumbs

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

2 green onions, finely chopped

1 teaspoon Old Bay seasoning

1 egg, lightly beaten

Salt and pepper to taste

For the Egg Rolls:

10 egg roll wrappers

Vegetable oil for frying

Water, for sealing the wrappers

For the Dipping Sauce:

1/2 cup soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon grated ginger

1 teaspoon chopped scallions

Instructions
 

Prepare the Crab Cake Filling:

    In a large bowl, combine the lump crab meat, bread crumbs, mayonnaise, Dijon mustard, Worcestershire sauce, green onions, Old Bay seasoning, salt, and pepper. Gently mix to combine, being careful not to break up the crab meat too much. Add the beaten egg for binding and mix again until well combined. Cover and refrigerate for about 30 minutes to firm up.

      Assemble the Egg Rolls:

        Lay an egg roll wrapper on a clean surface with one of the corners facing you (like a diamond). Place about 2 tablespoons of the crab cake filling near the center of the wrapper. Wet the edges of the wrapper with a little water using your finger. Fold the bottom corner up over the filling, then fold in the sides, and roll tightly from the bottom to the top, sealing the edges. Repeat with the remaining wrappers and filling.

          Fry the Egg Rolls:

            In a deep skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully add the egg rolls, a few at a time, without overcrowding the pan. Fry them for about 3-4 minutes on each side until they turn golden brown and crispy. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain excess oil.

              Prepare the Dipping Sauce:

                In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, and chopped scallions until well combined. Taste and adjust the flavors as desired.

                  Serve:

                    Serve the crispy crab cake egg rolls hot with the dipping sauce on the side for an extra burst of flavor.

                      Prep Time, Total Time, Servings: 30 minutes | 1 hour | 10 egg rolls