Once I tried these, stopping at just one was impossible!

Crab Cake Egg Rolls with Avocado and Lime are a delightful fusion of flavors that bring a refreshing twist to a classic favorite. Growing up in the Midwest, I always loved the idea of crab cakes, but they seemed a bit too coastal for our landlocked state. This recipe combines the savory goodness of crab cakes with the crispy texture of egg rolls, and the addition of avocado and lime gives it a fresh, zesty kick. It’s perfect for those evenings when you want to impress your family or friends with something a little different yet incredibly tasty.

These Crab Cake Egg Rolls pair beautifully with a light, crisp salad or a side of roasted vegetables. For a dipping sauce, consider a spicy aioli or a tangy lime crema to complement the flavors. If you’re hosting a gathering, serve them alongside a platter of fresh fruit or a simple coleslaw to balance the richness of the egg rolls.

Servings: 4

8 ounces crab meat
1/2 cup breadcrumbs
1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1 teaspoon Dijon mustard
1 beaten egg
2 tablespoons chopped fresh parsley
1 teaspoon lemon zest
1 avocado, diced
1 tablespoon lime juice
8 egg roll wrappers
Vegetable oil for frying