Ingredients
Scale
- 8 ounces fresh crab meat, picked clean of shells
- 1/2 cup finely diced red bell pepper
- 1/4 cup finely chopped green onions (spring onions)
- 1/4 cup mayonnaise (substitute with Greek yogurt for a lighter option)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (or a pinch of paprika and celery salt)
- 1 large egg, beaten (plus extra for sealing wrappers)
- 1/4 cup panko breadcrumbs (can substitute with crushed crackers or plain breadcrumbs)
- 12 egg roll wrappers
- Vegetable oil, for frying
- Optional: lemon wedges for serving
Instructions
- Begin by gently picking through the crab meat to remove any bits of shell. This step always reminds me of those quiet mornings in Devon, carefully preparing ingredients with care and attention.
- In a medium bowl, combine the crab meat, diced red bell pepper, and chopped green onions. These fresh colours brighten the mixture and add a lovely crunch.
- Add the mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay seasoning. Stir until everything is evenly combined and creamy—this is where the magic happens, melding the spices with the sweet crab.
- Stir in the beaten egg and panko breadcrumbs to bind the mixture. If it feels too wet, add a touch more breadcrumbs, just like I learned from my mum’s careful adjustments to her scone dough.
- Lay out your egg roll wrappers on a clean surface. Place about two tablespoons of the crab mixture near one corner of each wrapper. Remember, a little goes a long way here—overfilling can cause them to burst during cooking.
- Brush the edges of the wrapper with beaten egg to help seal. Roll tightly but gently, folding in the sides as you go. I find this step brings back memories of folding pastry with my mum, steady hands and all.
- Heat about two inches of vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the egg rolls in batches, turning occasionally, until they are golden brown and crisp—usually about 3-4 minutes.
- Drain the cooked egg rolls on paper towels to remove excess oil. The satisfying crunch as you bite into one is worth every second spent on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
