Crab cake egg rolls are absolutely delicious, all on their own. However, you can serve them as an appetizer with sauces like cocktail sauce, shrimp scampi sauce, chili oil, or seafood sauce.
Most varieties of aioli sauces pair well, too — try herb lemon, spicy sriracha, truffle, or a standard aioli taken to the next level with some generous dashes of Old Bay. They’re also great paired with a seafood and sausage soup or a seafood salad.
I bet it’s unlikely that you’ll have leftover crab cake egg rolls, but if you do, you can easily store them.
Make-Ahead: You can make the filling ahead of time and store it in the refrigerator for up to 24 hours before making the egg rolls. You can also assemble the egg rolls and leave them in the freezer until you’re ready to make them.
Refrigerator: Store leftover crab cake egg rolls in an airtight container for up to 3 days in the refrigerator.
Freezer: Freeze crab cake egg rolls for up to 3 months in a resealable freezer bag. Flash-freeze them on a baking sheet before placing them in the bag to minimize sticking together.
Ingredients :
1 lbs Crabmeat
½ cup Crushed Ritz Crackers
⅓ cup Mayonnaise
1 Large Egg
1 tsp Old Bay
1 tbsp Fresh Parsley
½ tsp Worcestershire sauce
½ Tbsp Lemon Juice
Additional Ingredients
6 Egg Roll Wrappers
½ cup Water to seal the egg rolls
Instructions :
Prepare the crab cakes by whisking together one egg, mayonnaise, old bay, lemon juice, Worcestershire sauce and parsley
Fold crushed ritz crackers and crabmeat with the crab cake sauce. place in the fridge for 15 minutes to set up befor rolling egg rolls.
To prepare the egg rolls layout the wrappers on a cutting board on an angle so the points are north, south, east west. then lightly brush the edges with water to help seal the egg rolls.
Place about 3oz of the crab cake mixture in the middle of the wrapper. fold the point closest to you over the crab cake mixture then fold in the left and right points. Finally continue rolling the wrapper up cupping the egg roll with your hand so the crab cake mixture is evenly distributed. the egg roll should be about 4 inches in length.
To cook the egg rolls lightly spray them with cooking oil then place in the air fryer making sure there is space in between the egg rolls. Cook at 375 for about 10-12 minute flipping the egg rolls after 8 minutes.
Once egg rolls are fully cooked and golden crisp let them rest for 3-5 minutes before slicing on an angle and serving.
Enjoy
Crab Cake Egg Rolls
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
1 lbs 1 Crabmeat
½ cup Crushed Ritz Crackers
⅓ cup Mayonnaise
1 Large 1 Egg
1 tsp 1 Old Bay
1 tbsp 1 Fresh Parsley
½ tsp Worcestershire sauce
½ Tbsp Lemon Juice
Additional Ingredients
6 6 Egg Roll Wrappers
½ cup Water to seal the egg rolls
Directions
- Prepare the crab cakes by whisking together one egg, mayonnaise, old bay, lemon juice, Worcestershire sauce and parsley
- Fold crushed ritz crackers and crabmeat with the crab cake sauce. place in the fridge for 15 minutes to set up befor rolling egg rolls.
- To prepare the egg rolls layout the wrappers on a cutting board on an angle so the points are north, south, east west. then lightly brush the edges with water to help seal the egg rolls.
- Place about 3oz of the crab cake mixture in the middle of the wrapper. fold the point closest to you over the crab cake mixture then fold in the left and right points. Finally continue rolling the wrapper up cupping the egg roll with your hand so the crab cake mixture is evenly distributed. the egg roll should be about 4 inches in length.
- To cook the egg rolls lightly spray them with cooking oil then place in the air fryer making sure there is space in between the egg rolls. Cook at 375 for about 10-12 minute flipping the egg rolls after 8 minutes.
- Once egg rolls are fully cooked and golden crisp let them rest for 3-5 minutes before slicing on an angle and serving.
- Enjoy
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