Crab Cake Egg Rolls Recipe

Crab Cake Egg Rolls are a fusion of two crowd-pleasing dishes: crispy egg rolls and flavorful crab cakes. Packed with tender lump crab meat, creamy seasoning, and just the right spices, these rolls are fried to golden perfection. Whether served as an appetizer or a main dish, they’re sure to impress at any occasion.

Necessary Kitchen Equipment

• Mixing bowl
• Skillet or deep fryer
• Tongs
• Baking sheet
• Paper towels

Ingredients

For the Filling:

• 1 lb lump crab meat, picked over for shells
• ½ cup mayonnaise
• 1 large egg, lightly beaten
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• ½ cup panko breadcrumbs
• ¼ cup finely chopped green onions
• 1 tbsp lemon juice
• Salt and pepper to taste

For the Egg Rolls:

• 12 egg roll wrappers
• Vegetable oil (for frying)

Optional Dipping Sauce:

• ½ cup mayonnaise
• 1 tbsp Sriracha
• 1 tsp lemon juice
• ½ tsp honey

Step-by-Step Instructions

Prepare the Filling:

1. In a large mixing bowl, combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, panko breadcrumbs, green onions, and lemon juice. Mix gently to avoid breaking up the crab meat too much.
2. Taste and adjust with salt and pepper as needed.

Assemble the Egg Rolls:

1. Lay an egg roll wrapper on a clean surface in a diamond shape.
2. Place about 2–3 tablespoons of the crab mixture near the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the top corner with a bit of water.
3. Repeat with the remaining wrappers and filling.

Fry the Egg Rolls:

1. Heat about 2 inches of vegetable oil in a skillet or deep fryer to 350°F (175°C).
2. Fry the egg rolls in batches, turning occasionally, until golden brown and crispy (about 3–4 minutes).
3. Remove and drain on a paper towel-lined baking sheet.

Prepare the Dipping Sauce:

1. In a small bowl, whisk together mayonnaise, Sriracha, lemon juice, and honey until smooth. Adjust the spice level as desired.

Recipe Tips

• Baking Option: For a healthier alternative, bake the egg rolls at 400°F (200°C) for 15–20 minutes, flipping halfway through.
• Make-Ahead: Assemble the egg rolls ahead of time and refrigerate for up to 24 hours before frying.
• Crab Quality: Use fresh lump crab meat for the best flavor, but canned or imitation crab can work in a pinch.

What to Serve with Crab Cake Egg Rolls

Serve with dipping sauces like spicy mayo, tartar sauce, or a tangy remoulade. Pair with a light salad or coleslaw for a complete meal.

Frequently Asked Questions

1. Can I freeze the egg rolls?
Yes! Assemble the egg rolls, then freeze them uncooked on a baking sheet. Transfer to a freezer bag once solid. Fry straight from frozen, adding an extra minute or two to the cooking time.

2. Can I use a different protein?
Absolutely! Try using shrimp, lobster, or even a mixture of seafood for variety.

3. How do I prevent soggy egg rolls?
Ensure the oil is at the correct temperature before frying, and avoid overcrowding the pan. This keeps the egg rolls crispy and evenly cooked.

Crab Cake Egg Rolls bring a crispy twist to a seafood classic. Enjoy these savory treats fresh and hot!

Crab Cake Egg Rolls

Crab Cake Egg Rolls are a fusion of two crowd-pleasing dishes: crispy egg rolls and flavorful crab cakes. Packed with tender lump crab meat, creamy seasoning, and just the right spices, these rolls are fried to golden perfection. Whether served as an appetizer or a main dish, they’re sure to impress at any occasion.

Print Recipe Pin Recipe

Equipment

• Mixing bowl
• Skillet or deep fryer
• Tongs
• Baking sheet
• Paper towels

Ingredients

  

• For the Filling:
• 1 lb lump crab meat picked over for shells
• ½ cup mayonnaise
• 1 large egg lightly beaten
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• ½ cup panko breadcrumbs
• ¼ cup finely chopped green onions
• 1 tbsp lemon juice
• Salt and pepper to taste
• For the Egg Rolls:
• 12 egg roll wrappers
• Vegetable oil for frying
• Optional Dipping Sauce:
• ½ cup mayonnaise
• 1 tbsp Sriracha
• 1 tsp lemon juice
• ½ tsp honey

Instructions

 

• Prepare the Filling:
• In a large mixing bowl, combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, panko breadcrumbs, green onions, and lemon juice. Mix gently to avoid breaking up the crab meat too much.
• Taste and adjust with salt and pepper as needed.
• Assemble the Egg Rolls:
• Lay an egg roll wrapper on a clean surface in a diamond shape.
• Place about 2–3 tablespoons of the crab mixture near the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the top corner with a bit of water.
• Repeat with the remaining wrappers and filling.
• Fry the Egg Rolls:
• Heat about 2 inches of vegetable oil in a skillet or deep fryer to 350°F (175°C).
• Fry the egg rolls in batches, turning occasionally, until golden brown and crispy (about 3–4 minutes).
• Remove and drain on a paper towel-lined baking sheet.
• Prepare the Dipping Sauce:
• In a small bowl, whisk together mayonnaise, Sriracha, lemon juice, and honey until smooth. Adjust the spice level as desired.

Notes

Baking Option: For a healthier alternative, bake the egg rolls at 400°F (200°C) for 15–20 minutes, flipping halfway through.
Make-Ahead: Assemble the egg rolls ahead of time and refrigerate for up to 24 hours before frying.
Crab Quality: Use fresh lump crab meat for the best flavor, but canned or imitation crab can work in a pinch.