Seafood Egg Rolls Recipe
Our New Orleans-style seafood egg rolls are filled with crab, shrimp, and crawfish, then wrapped in a crispy egg roll wrapper. Serve them with our spicy mayo dipping sauce for an extra kick!
Servings: 14 egg rolls
Calories: 258kcal
Ingredients
- 1 tablespoon unsalted butter
- ½ medium yellow onion diced
- ¼ cup diced red bell pepper
- ¼ cup diced green bell pepper
- 1 pound blue crab claw meat picked through (discard any shells and cartilage)
- ½ pound shrimp peeled, deveined, tail-off, chopped
- ½ pound package cooked crawfish tails
- 1 tablespoon Old Bay
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 2 tablespoons mayonnaise we prefer Kewpie or Duke’s brand
- 2 teaspoons Worcestershire
- 1 teaspoon Dijon mustard
- 1 teaspoon hot sauce
- 2 eggs divided
- ¼ cup crushed butter crackers example: Ritz
- 14 egg roll wrappers
- Vegetable oil for frying (or canola, peanut, etc).
Dipping Sauce
- 1 cup mayonnaise
- 2 tablespoons hot sauce adjust to taste
- 1 tablespoon Srirarcha adjust to taste
Instructions
- Heat butter in a skillet over medium heat. Add onion and bell peppers, sauté for 5 minutes until softened. Remove from heat and set aside.
- Combine crab, crawfish, and shrimp in a large mixing bowl. Add Old Bay, salt, pepper, onion powder, and garlic powder to the seafood mixture. Gently stir with a rubber spatula.
- Add mayonnaise, Dijon mustard, Worcestershire, and hot sauce to the seafood mixture; stir to combine. Beat 1 egg and stir into the seafood mixture. Add sautéed peppers and onions, and stir. Mix in cracker crumbs. Cover and refrigerate the seafood mixture for 30 minutes to one hour.
- In a separate bowl, combine mayonnaise, hot sauce, and Sriracha. Refrigerate until ready to use.
- Once chilled, remove seafood mixture from refrigerator. Beat 1 egg and set aside. Lay an egg roll wrapper diagonally on a flat surface. Place ⅓ cup of seafood mixture near the bottom corner of the wrapper. Fold the bottom corner over the filling, tuck the sides, and roll tightly into a cylinder shape. Brush egg wash on the opposite corner to seal. Place finished egg rolls seal side down on a parchment-lined sheet pan. Repeat until all filling is used.
- Heat oil to 350 F. Fry egg rolls in batches for 5 minutes or until golden brown all over. Serve the seafood egg rolls with the prepared Spicy Mayo Sauce.
Nutrition
Calories: 258kcal | Carbohydrates: 10g | Protein: 12g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 762mg | Potassium: 170mg | Fiber: 1g | Sugar: 1g | Vitamin A: 188IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 1mg
