Ingredients
For the Crab Cake Rolls:
400g lump or claw crab meat (fresh or canned)
1 cup breadcrumbs (or gluten-free breadcrumbs)
1 egg (or egg substitute)
2 green onions, finely chopped
1/4 cup bell pepper, diced
1/4 cup celery, minced
1 tsp garlic powder
1 tsp paprika
Salt & pepper to taste
Olive oil (for brushing or pan-frying)
For the Lemon Dip:
1/2 cup mayo or Greek yogurt
2 tbsp fresh lemon juice
1 clove garlic, minced
1 tbsp fresh herbs (parsley or dill)
Salt & pepper to taste
Instructions
Prepare the crab mixture by combining crab meat, breadcrumbs, egg, vegetables, and spices. Mix gently.
Shape into rolls, about 3 inches long.
Chill the rolls for at least 30 minutes to firm up.
Cook:
Bake at 200°C (400°F) for 20–25 minutes, flipping halfway, or
Pan-fry until golden on all sides.
Make the lemon dip by mixing all dip ingredients until smooth.
Serve warm with lemon dip on the side.
- Prep Time: 15 minutes (+ 30 minutes chilling time recommended)
- Cook Time: 25 minutes
- Category: Appetizer / Light Main Course
- Method: Baking or Pan-Frying
- Cuisine: Seafood, Coastal, Party Food
Keywords: crispy crab cake rolls, crab rolls with lemon dip, easy crab cakes, baked crab cake rolls, seafood appetizers, party-friendly crab rolls