If you’re dreaming of a show-stopping appetizer that delivers a satisfying crunch along with bold, zesty flavor, let me introduce you to Crispy Crab Cake Egg Rolls with Lemon Dip. Imagine the best parts of a classic crab cake tucked into a golden, shatteringly crisp egg roll wrapper, paired with a creamy lemon dip that just begs for dunking. It’s the kind of dish that wows at gatherings, disappears at parties, and leaves everyone asking for the recipe. Whether you’re a seafood fanatic or just looking to shake up your snack game, these addictive egg rolls hit all the right notes—every bite is a little bit of pure magic.
Ingredients You’ll Need
The beauty of Crispy Crab Cake Egg Rolls with Lemon Dip is all about freshness and the way each ingredient pops against the next. We’re working with classics that truly make the flavors sing, and every single component serves to amplify taste, texture, or color in this irresistible dish.
- Lump Crab Meat: Use fresh or high-quality canned for the sweetest, juiciest flavor and delicate texture.
- Cream Cheese: This gives the filling its signature creamy feel and helps everything hold together.
- Mayonnaise: Adds rich moisture and tang to both the filling and the lemon dip.
- Dijon Mustard: Offers just the right spark of sharpness that balances the seafood richness.
- Old Bay Seasoning: Essential for that classic crab cake flavor—don’t skip this iconic spice blend!
- Green Onions: Lend a little color and gentle oniony bite so each bite stays bright.
- Mozzarella Cheese: Brings meltiness and a mild flavor that lets the crab shine.
- Garlic Powder: Here for depth and a subtle kick that rounds out the flavor profile.
- Salt and Black Pepper: Season generously to enhance all the ingredients—taste as you go!
- Egg Roll Wrappers: The secret to our crispy golden shell; these are easy to find in most grocery stores.
- Beaten Egg: Just a little to brush the wrappers’ edges and ensure a tight seal.
- Vegetable Oil: For a perfectly golden, crunchy fry—choose a neutral oil with a high smoke point.
- For the Lemon Dip: Mayonnaise, sour cream, lemon juice and zest, garlic powder, cayenne pepper, plus salt and black pepper for a smooth, zippy sauce that makes the crab pop.
How to Make Crispy Crab Cake Egg Rolls with Lemon Dip
Step 1: Mix the Crab Filling
In a medium mixing bowl, combine the lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, Old Bay, green onions, shredded mozzarella, garlic powder, salt, and black pepper. Gently fold together, being careful not to break up the crab too much—think little pockets of crabby goodness in every bite!
Step 2: Fill and Roll the Egg Rolls
Lay out an egg roll wrapper with a corner facing you. Add about 2 tablespoons of the crab mixture in the center. Fold the bottom corner over the filling, tuck in the sides, then roll tightly away from you. Brush the edges with beaten egg to seal, so they stay closed while frying. Repeat until you’ve used all the filling.
Step 3: Fry to Crispy Perfection
Heat about 2 inches of vegetable oil in a deep, heavy skillet to 350°F (175°C). Add the rolls in batches, making sure not to crowd the pan, and fry for 3 to 4 minutes per side. You want a deep golden color and a satisfying crunch when you tap them with tongs. Drain on a plate lined with paper towels so they stay nice and crisp.
Step 4: Whip Up the Lemon Dip
In a small bowl, whisk together mayonnaise, sour cream, fresh lemon juice, lemon zest, garlic powder, a pinch of cayenne, and a little salt and pepper. This dip is creamy, tangy, and just a little bit zippy—perfect for cutting through the richness and making every dunk addictively good.
Step 5: Serve Immediately
Crispy Crab Cake Egg Rolls with Lemon Dip truly shine right out of the fryer while the shells are hot and the filling is meltingly delicious. Arrange them on a platter with a bowl of that luscious lemon dip and get ready for a chorus of “wow!”
How to Serve Crispy Crab Cake Egg Rolls with Lemon Dip
Garnishes
For that wow-factor presentation, sprinkle your platter with chopped fresh parsley, a shower of extra lemon zest, and maybe a few thin lemon slices. A vibrant garnish adds freshness and a pop of color that makes the dish as stunning to look at as it is to eat.
Side Dishes
Crispy Crab Cake Egg Rolls with Lemon Dip pair beautifully with simple, crisp salads—think arugula or mixed greens tossed in a light vinaigrette. Or, make it a party platter with roasted asparagus, tangy slaw, or a side of sweet chili sauce for even more dipping fun.
Creative Ways to Present
Try serving these egg rolls on a rustic wooden board for a modern appetizer look, or in tall glasses lined with parchment for passed hors d’oeuvres. For an extra-special touch, create a trio of dips: the lemon dip, a spicy sriracha mayo, and a cool cucumber ranch. Your guests won’t be able to resist!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Make sure to keep the lemon dip separate so the egg rolls stay as crispy as possible.
Freezing
Want to plan ahead? Assemble your egg rolls but do not fry them. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. When a craving hits, fry straight from frozen, just adding a minute or two to the cook time. It’s the easiest way to keep Crispy Crab Cake Egg Rolls with Lemon Dip on standby for parties or late-night snacks!
Reheating
To bring back that signature crunch, reheat the egg rolls in a 375°F oven, directly on a rack or a baking sheet, for 8–10 minutes. Skip the microwave—it tends to make the wrappers soggy and steals the magic.
FAQs
Can I bake these instead of frying?
Yes! Brush your assembled egg rolls with a bit of oil and bake in a 400°F oven for 18–20 minutes, flipping halfway. They’ll emerge crisp and golden, though the texture is slightly less shatteringly crunchy than deep-fried.
Can I use imitation crab?
If lump crab isn’t available or you want a budget-friendly twist, imitation crab works just fine. Just chop it small and proceed with the recipe—it’ll still taste delicious in this flavor-packed filling.
What can I substitute for Old Bay?
If you can’t find Old Bay, mix a combo of celery salt, paprika, and a pinch of cayenne. It won’t be quite the same, but your Crispy Crab Cake Egg Rolls with Lemon Dip will still hit all the right seafood notes!
Can I assemble these ahead of time?
Absolutely—prep and roll your egg rolls, then cover with a damp towel and refrigerate for a few hours before frying. You can also freeze them, which makes party-day prep a breeze.
Is there a gluten-free option?
Look for gluten-free egg roll wrappers or try using rice paper wrappers as a substitute. You’ll need to handle them gently, but it allows everyone to enjoy Crispy Crab Cake Egg Rolls with Lemon Dip regardless of dietary needs.
Final Thoughts
Whether you’re cooking for a crowd or just treating yourself to something special, Crispy Crab Cake Egg Rolls with Lemon Dip bring loads of flavor and plenty of fun. Give this recipe a try—you’ll fall in love with every golden, crunchy, crab-packed bite!
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Crispy Crab Cake Egg Rolls with Lemon Dip Recipe
- Total Time: 35 minutes
- Yield: 12 egg rolls 1x
- Diet: Non-Vegetarian
Description
These Crispy Crab Cake Egg Rolls with Lemon Dip are a delightful twist on traditional crab cakes. The crispy exterior gives way to a creamy, flavorful filling, perfectly complemented by the tangy lemon dip.
Ingredients
Filling:
- 8 ounces lump crab meat (picked over)
- ½ cup cream cheese (softened)
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 2 green onions (chopped)
- ½ cup shredded mozzarella cheese
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Wrappers and Frying:
- 12 egg roll wrappers
- 1 egg (beaten, for sealing)
- vegetable oil (for frying)
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- salt and pepper to taste
Lemon Dip:
Instructions
- Prepare Filling: In a medium bowl, combine crab meat, cream cheese, mayonnaise, Dijon mustard, Old Bay seasoning, green onions, mozzarella, garlic powder, salt, and pepper until well mixed.
- Wrap and Seal: Place 2 tablespoons of filling in the center of each egg roll wrapper. Fold sides inward, then roll tightly, brushing edges with beaten egg to seal.
- Fry: Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry egg rolls in batches for 3 to 4 minutes per side, until golden and crispy. Drain on paper towels.
- Make Lemon Dip: Whisk together mayonnaise, sour cream, lemon juice, zest, garlic powder, cayenne, salt, and pepper until smooth.
- Serve: Serve egg rolls hot with lemon dip.
Notes
- These can be made ahead and frozen before frying; just fry from frozen, adding 1 to 2 minutes of cooking time.
- For a lighter option, bake egg rolls at 400°F for 18 to 20 minutes, flipping halfway.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll with dip
- Calories: 210
- Sugar: 1g
- Sodium: 430mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg
