Crispy Crab Cake Egg Rolls with Lemon Dip

Ingredients

For the Crab Cake Filling:

1 cup lump crab meat
2 tbsp finely chopped celery
2 green onions, finely sliced
1 tbsp mayonnaise
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp Old Bay seasoning (optional, for extra flavor)
Salt and pepper to taste
For the Egg Rolls:

6 egg roll wrappers
1 egg (for sealing)
Oil for frying
For the Lemon Dip:

½ cup mayonnaise
1 tbsp fresh lemon juice
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp honey (optional)
Salt and pepper to taste

Directions

Prepare the filling: In a bowl, mix the lump crab meat, chopped celery, green onions, mayonnaise, Dijon mustard, garlic powder, Old Bay seasoning, salt, and pepper. Stir gently to combine without breaking up the crab too much.

Assemble the egg rolls: Lay an egg roll wrapper on a clean surface. Place about 2 tbsp of the crab filling in the center. Brush the edges with a beaten egg, then fold the bottom over the filling, tuck in the sides, and roll tightly to seal. Repeat with remaining wrappers.

Fry the egg rolls: Heat oil in a deep pan to 350°F (175°C). Fry the egg rolls in batches for 2-3 minutes per side or until golden brown and crispy. Drain on paper towels.

Make the lemon dip: In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, garlic powder, honey (if using), salt, and pepper.

Serve and enjoy: Serve the crispy crab cake egg rolls hot with the lemon dip on the side. Garnish with fresh chives or extra lemon zest for a zesty touch!