Crab Cake Egg Rolls
**Ingredients:**
– 1 lb lump crab meat, shell-free
– 1 cup Panko breadcrumbs
– 1/4 cup mayonnaise
– 1 large egg, lightly beaten
– 2 tablespoons Dijon mustard
– 2 green onions, finely chopped
– 1 tablespoon Old Bay seasoning
– Salt and black pepper to taste
– 12 egg roll wrappers
– Vegetable oil for frying
– Sweet chili sauce or tartar sauce for serving
Instructions:
1. In a large bowl, mix lump crab meat, Panko breadcrumbs, mayonnaise, beaten egg, Dijon mustard, chopped green onions, Old Bay seasoning, salt, and black pepper.
2. Lay an egg roll wrapper on a clean surface with one corner facing you.
3. Spoon crab mixture diagonally across the center of the wrapper.
4. Fold the bottom corner over the filling, then fold in the sides, and roll tightly into a cylinder, sealing edges with water.
5. Repeat with remaining wrappers and filling.
6. Heat vegetable oil in a skillet to 350°F (175°C).
7. Carefully add crab cake egg rolls to hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes per side.
8. Remove egg rolls from oil and drain on paper towels.
9. Serve hot with sweet chili sauce or tartar sauce for dipping.
Tips:
– Use lump crab meat for best texture and flavor.
– Bake egg rolls in the oven at 400°F (200°C) for 15-20 minutes for a healthier option.
– Serve as an appetizer or main dish with a side salad.
