Spring is finally here, which means seafood is going to be in high demand. Get ready for crabs, scallops, salmon, and any other seafood you can think of. Lately, I’ve been eating lobster tails and crab legs! Like all things, I got tired of eating the same dishes over and over. I decided to try the latest Baltimore food trend crab cake eggrolls. Not to mention last night my boyfriend requested crab cake eggrolls for dinner, so of course I had to make them.
Crab cake eggrolls are the perfect pre-dinner appetizer and they are super easy to make. It’s pretty much the same ingredients you would use to make a crab cake sandwich. Feel free to add veggies if you would like, but I totally skipped that step. I promise you after making my recipe I’m certain that your family is going to love crab cake eggrolls! The crispy outer shell and the crab cake filling will honestly make you go back for seconds. Keep reading for the recipe instructions below. Please substitute any ingredients listed below to your liking. Everyone’s taste buds are different. Bon Appetit!
Until Next Time,
Check out my cute IG real of me making the eggrolls!
- In a large bowl mix all of your dry seasonings together.
1/2 teaspoon of garlic powder, 1/4 teaspoon of garlic salt, 1/2 teaspoon of onion powder, 1/2 teaspoon of pepper, 1 tablespoon of dried parsley, 1 tablespoon of old bay seasoning, 1 teaspoon of seasoning salt, 1 teaspoon of red lobster seafood seasoning.
Next Add Your Wet Ingredients
2 teaspoons of Worcestershire sauce, 1 teaspoon of mustard, 2 large tablespoons of Mayo not miracle whip, 1 teaspoon of old bay hot sauce, 1 large egg.
Next stir up all of the ingredients until you get a silky smooth texture. Add your crabmeat and fold it into the mixture until it’s coated evenly. I prefer to use lump crab meat from the Philips brand, but feel free to use the crab meat of your choice. After everything is mixed together add in 1 1/2 cup of garlic butter Ritz crackers. Using garlic butter crackers is the key to making the eggroll taste like a crab cake. However, if you don’t have the garlic butter crackers feel free to use regular crackers.
Next It’s Time to Form Your Eggrolls!
Lay the eggroll wrapper flat on a cutting board and brush on a little bit of water to all four sides. Don’t apply too much, just enough for the eggroll to adhere once you place in the filling. Add the crab filling to the middle of your wrapper. Try not to overstuff the wrapper. Overstuffing will make it hard to fold. Fold one side of the egg roll wrapper upward. Your wrapper should look like one triangle is folded. Do the exact step to the opposite side. Both triangle tips of the wrapper should touch. Begin to roll your eggroll until one corner is left. Add a sprinkle of water to the last triangle and fold it up. Now your eggroll should be complete. Complete the same steps until all of your eggrolls are made.
In a large pot heat up some vegetable oil. Don’t place the eggrolls in the grease until the grease is hot. Placing the eggrolls into the grease before it’s hot can leave you with a greasy mess!
Fry the eggrolls on medium heat until they are a golden brown color. Take them out of the old and set them on a cooling rack so they will drain any access grease.
Home Made Mayo Sweet Chili Sauce
In a large bowl add 4 tablespoons of mayo and 3 teaspoons of sweet chili sauce mix both ingredients together and add 1/4 of any hot sauce of your choice and a dash of salt. Garnish with cilantro. Finish mixing all of the ingredients. Place the sauce in the refrigerator to chill. Now you have the perfect dipping sauce for your eggrolls.
I hope you enjoy this recipe.
Let me know in the comments if you decide to make my version of the crab cake eggrolls.