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.
Instructions
1. In a bowl of moderate size, mix together the crab meat, breadcrumbs, mayonnaise, Worcestershire sauce, old bay seasoning, Dijon mustard, beaten egg, parsley, and lemon zest. Blend until all the ingredients are well combined.
2. Place one egg roll wrapper horizontally on a clean surface. Place roughly two teaspoons of the crab mixture in the middle of the wrapper using a spoon.
3. Gently coat the edges of the wrapper with the beaten egg to seal them. Enclose the sides and securely wrap the wrapper, ensuring a secure seal at the ends to avoid any filling leakage during the frying process.
4. Preheat oil in a deep pan or deep fryer to a temperature of 350°F (175°C). Cook the egg rolls in small groups, ensuring that the pan is not too full, until they turn a golden brown color and become crispy, which should take about 2 to 3 minutes on each side.
5. Move the fried egg rolls to a dish lined with paper towels to remove any extra oil.
6. Serve the dish while it is still hot, along with your preferred dipping sauce and other side dishes.
Alternate Options and Suggestions
– To provide a gluten-free alternative, use breadcrumbs that are specifically labeled as gluten-free and ensure that your egg roll wrappers have been officially verified as gluten-free.
The user's text is a dash symbol. To decrease the amount of fat, cook the egg rolls in a preheated oven at 425°F (220°C) for 15-20 minutes, or until they become crispy and golden, flipping them once throughout the cooking process.
For those who need a little spiciness, include a small amount of cayenne pepper into the crab mixture or use finely diced jalapeño.
No information provided. It is important to thoroughly drain the crab flesh to avoid a moist filling, which might result in improper sealing of the egg rolls. Prior to frying, it is crucial to ensure that the oil reaches the appropriate temperature in order to get a crispy outer layer and avoid excessive oil absorption by the egg rolls.
