Crispy Crab Cake Egg Rolls with Lemon Dip

Instructions

1. Prepare the Crab Cake Filling:

Gently mix lump crab meat, chopped celery, green onions, mayonnaise, Dijon mustard, lemon juice, salt, and pepper in a bowl until combined.

2. Assemble the Egg Rolls:

Place an egg roll wrapper on a flat surface with one corner facing you (diamond shape).

Spoon a small amount of crab mixture onto the center.

Brush edges with beaten egg.

Fold in sides and roll up tightly, sealing the filling inside. Repeat for remaining egg rolls.

3. Fry the Egg Rolls:

Heat oil in a deep frying pan or wok over medium heat (about 350°F / 175°C).

Fry egg rolls in batches for 2-3 minutes, turning occasionally, until golden brown and crispy.

Remove and drain on paper towels.

4. Prepare the Lemon Dip:

Mix mayonnaise, lemon zest, lemon juice, salt, and pepper in a small bowl until smooth.

5. Serve:

Serve egg rolls warm with lemon dip on the side.

Tips and Variations

Use fresh crab meat for best flavor and texture. Avoid canned or imitation crab meat.

Don’t overmix the crab cake filling to keep it light and tender.

Experiment with seasonings like Old Bay or paprika for unique flavor.

Use a thermometer to keep frying oil at 350°F for crispy, perfect egg rolls.

Make ahead: Prepare crab mixture and assemble egg rolls in advance, then fry before serving.

Enjoy your delicious crispy crab cake egg rolls with lemon dip!