Crab Cake Egg Rolls Recipe

These Crab Cake Egg Rolls combine the creamy, flavorful goodness of crab cakes with the crispy texture of egg rolls, making them a perfect appetizer or snack.

Why You’ll Love This Recipe

• Crispy and Flavorful – Golden, crunchy exterior with a savory crab cake filling.
• Perfect Party Appetizer – Great for gatherings or game day.
• Customizable – Use your favorite dipping sauce to make it your own.
• Option to Bake – A healthier alternative to frying.

Ingredients

• Lump crab meat – 1 lb.
• Mayonnaise – ¼ cup.
• Dijon mustard – 1 tablespoon.
• Worcestershire sauce – 1 tablespoon.
• Egg – 1, beaten.
• Breadcrumbs – ½ cup.
• Green onions – ¼ cup, finely chopped.
• Red bell pepper – ¼ cup, finely chopped.
• Lemon juice – 1 tablespoon.
• Old Bay seasoning – 1 teaspoon.
• Salt and pepper – To taste.
• Egg roll wrappers – 12.
• Vegetable oil – For frying.

Full ingredient measurements are in the recipe card below!

How to Make Crab Cake Egg Rolls

Step 1: Prepare the Filling

1. In a large mixing bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, breadcrumbs, green onions, red bell pepper, lemon juice, Old Bay seasoning, salt, and pepper.
2. Gently mix until well combined, being careful not to break up the crab meat too much.

Step 2: Assemble the Egg Rolls

1. Lay an egg roll wrapper on a clean, flat surface in a diamond shape.
2. Place 2-3 tablespoons of the crab cake mixture near the center.
3. Fold the bottom corner over the filling, fold in the sides, and roll up tightly.
4. Use a bit of water to seal the edges.
5. Repeat with remaining wrappers and crab mixture.

Step 3: Fry the Egg Rolls

1. In a large, deep skillet, heat 1-2 inches of vegetable oil over medium-high heat to 350°F (175°C).
2. Test the oil with a small piece of wrapper—it should sizzle and turn golden in about 1 minute.
3. Fry the egg rolls in batches, turning occasionally, until golden brown on all sides (3-4 minutes per batch).
4. Drain on paper towels.

Step 4: Serve

1. Serve warm with your favorite dipping sauce, like tartar sauce or spicy aioli.

this Recipe

Pro Tips for Making the Recipe

• Drain the Crab Meat – To avoid excess moisture in the filling.
• Seal the Edges Well – Use water to seal the wrappers tightly to prevent filling from leaking.
• Use a Thermometer – Ensure oil stays around 350°F for even frying.
• Chill the Filling – If it’s too loose, refrigerate it for 15-20 minutes before assembling.

How to Serve

• With Dipping Sauce – Tartar sauce, spicy aioli, or sweet chili sauce.
• As an Appetizer – Perfect for parties or game day.
• With a Side Salad – Serve with a fresh green salad for a balanced meal.

Make Ahead and Storage

Storing Leftovers

Store cooked egg rolls in an airtight container in the refrigerator for up to 3 days.

Reheating

• Oven – Reheat at 375°F for 10-12 minutes until crispy.
• Air Fryer – Heat at 350°F for 5-6 minutes.
• Microwave – Not recommended, as it will make them soggy.

Freezing

• Before Frying – Assemble the egg rolls and freeze on a baking sheet. Once frozen, transfer to a freezer bag for up to 2 months.
• To Cook from Frozen – Fry directly from frozen, adding an extra 1-2 minutes to cooking time.

FAQs

Can I bake these instead of frying?
Yes! Bake at 400°F (200°C) for 12-15 minutes, turning halfway through, until crispy.

Can I use imitation crab?
Yes, but for the best flavor and texture, lump crab meat is recommended.

What dipping sauce pairs best?
Tartar sauce, spicy aioli, or even sweet chili sauce are all great options.

Can I make these ahead of time?
Yes, assemble and refrigerate up to 24 hours in advance before frying.

These Crab Cake Egg Rolls are crispy, flavorful, and perfect for any occasion. Whether fried or baked, they make an irresistible appetizer or snack!

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