Prepare the Crab Cake Filling: In a large bowl, gently combine the crabmeat, crushed Ritz crackers, mayonnaise, egg, Old Bay seasoning, fresh parsley, Worcestershire sauce, and lemon juice. Mix carefully so that the crab meat stays in larger chunks, but everything is well combined.
Assemble the Egg Rolls: Lay one egg roll wrapper on a clean surface with one corner facing you (like a diamond shape). Spoon about 2 tablespoons of the crab mixture onto the center of the wrapper.
Roll the Egg Rolls: Fold the sides of the wrapper over the crab mixture, then roll from the bottom up, making sure to tightly seal the edge. Use a little water along the edge to help seal it. Repeat with the remaining egg rolls.
Cook the Crab Cake Egg Rolls:
Frying Method: Heat about 2 inches of oil in a deep pan or skillet over medium heat. Once hot, fry the egg rolls in batches for 3-4 minutes, or until golden brown and crispy. Remove and drain on paper towels.
Air Fryer Method: Preheat the air fryer to 375°F (190°C). Lightly spray the egg rolls with oil and air fry for 8-10 minutes, flipping halfway through, until crispy and golden.
Serve: Let the egg rolls cool slightly before serving. Serve with a side of cocktail sauce, tartar sauce, or a spicy aioli for dipping.
Serving and Storage Tips:
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