If you want to impress at your next dinner party or simply liven up a cozy night in, look no further than these Crispy Crab Cake Egg Rolls with Lemon Dip. Imagine the best part of a classic crab cake wrapped in a crunchy shell, ready to dunk in a bright, tangy lemon dip that takes every bite over the top. This dish easily straddles the line between coastal comfort food and irresistible appetizer, offering up golden rolls full of sweet crab and zesty veggies that disappear far too fast. Trust me, this is a recipe everyone will ask you for.
Ingredients You’ll Need
The magic of Crispy Crab Cake Egg Rolls with Lemon Dip lies in its balance of simple, smart ingredients. Each one plays an important role in creating layers of flavor, texture, and color that keep you reaching for just one more roll.
- Lump crab meat: Fresh, sweet, and tender crab is the star. Pick through for shells.
- Mayonnaise: Binds everything together and keeps the filling extra creamy.
- Egg: Acts as a binder for a sturdy yet tender crab cake center.
- Breadcrumbs: Add structure; use a little extra if your filling feels loose.
- Red bell pepper: Offers a splash of color and mild sweetness in every bite.
- Celery: Brings crisp, refreshing crunch to balance the creamy filling.
- Green onion: Adds a gentle onion flavor and some green flecks for visual interest.
- Dijon mustard: Provides that pleasant tang and subtle depth.
- Old Bay seasoning: This classic seafood seasoning is essential for signature flavor.
- Garlic powder: Gives a warm, earthy background note.
- Salt and pepper: Enhance all the flavors and tie everything together.
- Egg roll wrappers: These crisp up beautifully to hold your crab cake filling.
- Vegetable oil: Use a neutral oil for frying to crisp up those egg rolls to perfection.
- Sour cream: For the dip, it adds rich, cool creaminess.
- Lemon juice and zest: Brighten the dip with zippy, fresh citrus punch.
- Extra mayonnaise: Blends with the dip for velvety smoothness.
- More garlic powder, salt, and pepper: Finish off the lemon dip with flavor.
How to Make Crispy Crab Cake Egg Rolls with Lemon Dip
Step 1: Mix Together the Crab Filling
Start by gently combining your lump crab meat, creamy mayonnaise, beaten egg, breadcrumbs, diced red bell pepper, celery, green onion, Dijon mustard, Old Bay seasoning, garlic powder, salt, and pepper in a mixing bowl. Go easy as you stir—lump crab is delicate, and you want some nice pieces to stay in every bite. If your mixture is too loose and doesn’t hold together, sprinkle in a little extra breadcrumbs until it forms a scoopable, shapeable mix.
Step 2: Fill and Roll the Egg Rolls
Lay out one egg roll wrapper on a clean surface, positioning it like a diamond in front of you. Spoon about 2 to 3 tablespoons of crab mixture near the center. Fold the bottom point up over the filling, then bring the sides in snugly. Roll it up tightly into a neat, compact package, sealing the top edge with a dab of water. Repeat the process for each wrapper—it’s surprisingly fun and a bit zen once you get into a rhythm!
Step 3: Fry Until Crispy and Golden
Heat 2 to 3 inches of vegetable oil in a heavy skillet or pot until it reaches 350°F. Don’t rush—hot oil is key for that signature crunch. Fry the egg rolls in batches, making sure not to crowd the pan, for 3 to 4 minutes. Flip them once or twice so they brown evenly. Once golden and crisp, remove them to a paper towel-lined plate to drain.
Step 4: Whisk Up the Lemon Dip
While the egg rolls drain, make the lemon dip by whisking together sour cream, mayonnaise, fresh lemon juice, lemon zest, garlic powder, salt, and pepper. The result is a cool and creamy sauce bursting with citrus—an absolute must-dip for your Crispy Crab Cake Egg Rolls with Lemon Dip.
How to Serve Crispy Crab Cake Egg Rolls with Lemon Dip
Garnishes
For a finishing touch, sprinkle chopped fresh parsley or snipped chives over your platter. Add a few lemon wedges on the side—not only do they look stunning, but guests will love squeezing an extra pop of lemon over their hot egg rolls. A little flaked sea salt just before serving brings out the flavors too.
Side Dishes
Pair these crispy bites with a light, peppery arugula salad or a cool cucumber ribbon salad to balance the richness. If you’re going for a party spread, set them alongside thinly sliced radishes or pickled veggies for color and zing. A bowl of chilled gazpacho or a simple slaw also works beautifully with Crispy Crab Cake Egg Rolls with Lemon Dip.
Creative Ways to Present
These egg rolls make a dramatic presentation in a basket lined with parchment, fanned out on a wooden board, or stacked tall on a cake stand for height and wow factor. For parties, slice them on a bias and serve with toothpicks and a mini dip ramekin. For a casual seaside lunch, lay them atop a bed of greens with extra lemon dip drizzled around.
Make Ahead and Storage
Storing Leftovers
If you somehow find yourself with leftovers (rare, but it happens), store cooled egg rolls in an airtight container in the fridge. They’ll stay fresh and tasty for up to 3 days. Keep the lemon dip in a separate container—this preserves its creamy texture and keeps the egg rolls from getting soggy.
Freezing
One of the secrets to making Crispy Crab Cake Egg Rolls with Lemon Dip truly party-friendly is that you can freeze them ahead of time: assemble, but don’t fry. Arrange unbaked rolls in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. When the craving (or your guests) strike, fry or bake straight from the freezer, just adding a minute or two to the cook time.
Reheating
To bring leftover egg rolls back to their crispy glory, skip the microwave and opt for an oven or air fryer. Bake at 350°F for about 10 minutes, or air fry at 375°F for 5–6 minutes. This keeps the shell crunchy and the filling warm without drying things out.
FAQs
Can I use canned crab meat instead of fresh?
Definitely! While fresh lump crab gives you the best flavor and texture, quality canned crab works too. Just make sure to drain it well and pick out any shell bits.
Are Crispy Crab Cake Egg Rolls with Lemon Dip gluten-free?
Not as written, since both the egg roll wrappers and most breadcrumbs contain gluten. However, you can seek out gluten-free wrappers and breadcrumbs for a version suited to gluten-sensitive guests.
How do I prevent the egg rolls from bursting while frying?
Roll them tightly but don’t overstuff, and make sure there are no tears in the wrapper. Sealing the edges with water is key—if needed, double-seal to keep all that delicious crab inside.
Can I bake or air-fry these instead of deep frying?
Absolutely! For a lighter approach, brush the egg rolls with oil and bake at 400°F for 18 to 20 minutes, or air fry at 375°F for 10–12 minutes. You’ll still get plenty of crunch—and a little less cleanup.
What other dips could I serve with these egg rolls?
Lemon dip is classic, but a spicy remoulade, Sriracha mayo, or even a sweet chili sauce could put a tasty new spin on your Crispy Crab Cake Egg Rolls with Lemon Dip platter. Let your taste buds be your guide!
Final Thoughts
With their golden crunch, luscious crab filling, and that vibrant lemon dip, these Crispy Crab Cake Egg Rolls with Lemon Dip turn any gathering into something really special. They’re easy enough for a weeknight treat, yet elegant enough to wow your favorite people. Roll up a batch and treat yourself—you might just find your new favorite way to enjoy crab!
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Crispy Crab Cake Egg Rolls with Lemon Dip Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 8 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Crispy Crab Cake Egg Rolls with Lemon Dip are a delightful fusion of flavors, combining the richness of lump crab meat with the crunch of a classic egg roll wrapper. The zesty lemon dip adds a refreshing contrast, making this appetizer a standout dish for any gathering.
Ingredients
Crispy Crab Cake Egg Rolls:
- 8 oz lump crab meat (picked over for shells)
- 1/3 cup mayonnaise
- 1 egg
- 1/2 cup breadcrumbs (plus extra for texture if needed)
- 1/4 cup finely diced red bell pepper
- 2 tablespoons finely diced celery
- 2 tablespoons chopped green onion
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 8 egg roll wrappers
- Vegetable oil for frying
Lemon Dip:
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Crab Filling: In a mixing bowl, combine crab meat, mayonnaise, egg, breadcrumbs, red bell pepper, celery, green onion, Dijon mustard, Old Bay, garlic powder, salt, and pepper. Mix gently until well combined.
- Wrap the Egg Rolls: Place an egg roll wrapper on a clean surface, spoon about 2-3 tablespoons of the crab mixture in the center, fold and roll tightly, sealing the edge with water. Repeat with remaining wrappers.
- Fry the Egg Rolls: Heat vegetable oil to 350°F, fry egg rolls in batches for 3-4 minutes until golden brown. Drain on paper towels.
- Make the Lemon Dip: Whisk together sour cream, mayonnaise, lemon juice, lemon zest, garlic powder, salt, and pepper until smooth.
- Serve: Serve the hot egg rolls with chilled lemon dip.
Notes
- These can be assembled ahead and frozen before frying.
- For a lighter version, bake at 400°F for 18-20 minutes or air fry at 375°F for 10-12 minutes.
Nutrition
- Serving Size: 1 egg roll with dip
- Calories: 220
- Sugar: 2g
- Sodium: 390mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 45mg
