Ingredients :

1 lbs Crabmeat

½ cup Crushed Ritz Crackers

⅓ cup Mayonnaise

1 Large Egg

1 tsp Old Bay

1 tbsp Fresh Parsley

½ tsp Worcestershire sauce

½ Tbsp Lemon Juice

Additinal Ingredients

6 Egg Roll Wrappers

½ cup Water to seal the egg rolls


Whisk together one egg, mayonnaise, old bay, lemon juice, Worcestershire sauce, and parsley to make the crab cakes.

Combine the crab cake sauce, crushed ritz crackers, and crabmeat in a mixing bowl. Refrigerate for 15 minutes to allow the dough to firm up before rolling the egg rolls.

To make the egg rolls, spread the wrappers out on a cutting board at an angle, with the points pointing north, south, east, and west. Then, to help seal the egg rolls, softly wash the edges with water.

In the center of the wrapper, place roughly 3 oz of the crab cake mixture. Fold in the left and right points after folding the point closest to you over the crab cake mixture. Finally, continue folding the wrapper up, cupping the egg roll with your hand to evenly distribute the crab cake filling. The length of the egg roll shop should be around 4 inches.

To cook the egg rolls, lightly coat them in cooking oil and lay them in the air fryer with enough space between them. Cook for 10-12 minutes at 375 degree, flipping the egg rolls after 8 minutes.

Allow for 3-5 minutes of resting time once the egg rolls are fully cooked and golden crisp before slicing on an angle and serving.

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