Crab Cake Egg Rolls

Upon sampling them, I immediately saw that I would not be able to limit myself to consuming just one.

Crab Cake Egg Rolls are a delectable amalgamation that combines the savory tastes of classic Maryland crab cakes with the crunchy, lustrous outer layer of Chinese egg rolls.

This dish exemplifies the exquisite variety of culinary traditions, demonstrating the harmonious fusion of several cuisine cultures to produce a distinctive and delectable creation.

The egg roll, originating from Chinese cuisine, serves as a container for the crab cake, a prominent dish in American food, particularly in the Eastern Seaboard region.

Preparing this recipe provides a thrilling variation for those who have an affinity for crab cakes but want an alternative method to savor the tastes and consistencies.

Whether you are serving them at a social gathering or as a delightful lunch for your family, Crab Cake Egg Rolls are certain to leave a delicious impact.

Enhance the taste of the Crab Cake Egg Rolls by pairing them with condiments such as zesty aioli, traditional tartar sauce, or a delectable sweet and tangy Asian sauce.

Additionally, a tangy and refreshing coleslaw or a refreshing cucumber salad would serve as ideal complements, counterbalancing the indulgent nature of the fried buns.

To enhance the meal, combining these egg rolls with a serving of jasmine rice or stir-fried veggies might result in a well-rounded and gratifying dining experience.

List of ingredients

1 cup of crab flesh, whether fresh or tinned, that has been completely drained
0.25 cups of breadcrumbs
1 tbsp mayonnaise
1 tsp Worcestershire sauce
1 tsp of Old Bay seasoning
1 tsp of Dijon mustard
1 egg, whisked (for the crab cake mixture)
1 tablespoon of freshly chopped parsley
0.5 teaspoons of lemon zest
6 egg roll wrappers
1 egg, whisked (to seal the egg rolls)
Oil, used for the purpose of frying.