Ingredients
Scale
For the Crab Cake Filling:
- 8 oz lump crab meat
- 2 tbsp mayonnaise or plain Greek yogurt
- 1 tsp Dijon mustard
- 1/4 cup panko breadcrumbs
- 1 tbsp finely chopped green onion
- 1 tsp lemon juice + zest of ½ lemon
- 1/2 tsp garlic powder
- 1/2 tsp Old Bay seasoning
- Salt and pepper to taste
For the Egg Rolls:
- 8–10 egg roll wrappers
- Small bowl of water (for sealing)
- Neutral oil for frying (e.g., vegetable or avocado oil)
For the Lemon Dill Dip:
- 1/2 cup sour cream or Greek yogurt
- Zest and juice of ½ lemon
- 1 tbsp chopped fresh dill
- Pinch of black pepper
- Optional: ½ tsp honey
Instructions
- In a bowl, mix all filling ingredients gently and refrigerate for 20 minutes.
- Spoon filling into wrappers, roll tightly, and seal with water.
- Heat oil to 350°F (175°C) and fry egg rolls until golden (2–3 minutes per side).
- For the dip, mix all ingredients in a small bowl and chill.
- Serve egg rolls hot with lemon dill sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Stovetop (Deep Fry or Air Fry)
- Cuisine: Fusion, Coastal, American-Inspired
Keywords: Crispy Crab Cake Egg Rolls with Lemon Dip, crab appetizer, seafood egg rolls, party finger food, lemon dipping sauce, easy crab rolls