Instructions
1. Prepare the Crab Cake Filling:
In a bowl, gently mix together the lump crab meat, chopped celery, sliced green onions, mayonnaise, Dijon mustard, lemon juice, salt, and pepper until well combined.
2. Assemble the Egg Rolls:
- Place an egg roll wrapper on a flat surface, with one corner facing you (like a diamond shape).
- Spoon a small amount of the crab mixture onto the center of the wrapper.
- Brush the edges of the wrapper with the beaten egg.
- Fold in the sides and roll up tightly, ensuring the filling is sealed inside. Repeat for the remaining egg rolls.
3. Fry the Egg Rolls:
- Heat oil in a deep frying pan or wok over medium heat (about 350°F).
- Fry the egg rolls in batches for 2-3 minutes, turning occasionally, until they are golden brown and crispy.
- Remove from oil and drain on paper towels to remove excess oil.
4. Prepare the Lemon Dip:
- In a small bowl, combine the mayonnaise, lemon zest, lemon juice, salt, and pepper. Mix until smooth.
5. Serve:
- Serve the crispy crab cake egg rolls warm with the lemon dip on the side.
Tips and Variations
1. Use fresh crab meat: Fresh crab meat will provide the best flavor and texture. Avoid using canned or imitation crab meat.
2. Don’t overmix: Mix the crab cake mixture just until the ingredients come together. Overmixing can lead to dense, tough crab cakes.
3. Experiment with seasonings: Add some Old Bay seasoning or paprika to give the crab cakes a unique flavor.
4. Use a thermometer: Fry the egg rolls at the correct temperature (350°F) to achieve a crispy exterior and a tender interior.
5. Make ahead: Prepare the crab cake mixture and assemble the egg rolls ahead of time, then fry just before serving.
Nutritional Information (per serving)
– Calories: 320
– Protein: 20g
– Fat: 18g
– Saturated Fat: 4g
– Cholesterol: 60mg
– Carbohydrates: 20g
– Fiber: 2g
– Sugar: 2g
– Sodium: 400mg
