If you love the classic charm of crab cakes but are craving a fun, crispy twist, this Crab Cake Egg Rolls Recipe is going to be your new favorite appetizer. Imagine the rich, juicy lumps of crab meat blended with vibrant bell peppers and green onions, all wrapped delicately in a golden, crunchy egg roll casing. Each bite delivers a perfect harmony of flavors and textures that feels both indulgent and sophisticated. Whether you’re serving these at a party, a casual dinner, or just treating yourself, they bring a delightful splash of elegance and excitement to your table.
Ingredients You’ll Need
The beauty of this Crab Cake Egg Rolls Recipe is in its simple yet powerful ingredient list. Each component plays a key role in developing the taste, texture, and visual appeal, making the preparation straightforward without sacrificing flavor.
- 1/2 pound lump crab meat: Carefully picked over for shells to ensure tender chunks of crab in every bite.
- 1/2 cup panko breadcrumbs: Adds lightness and helps bind the filling without overpowering the crab.
- 1/4 cup mayonnaise: Brings creaminess and moisture to the mixture for a smooth texture.
- 1 large egg: Acts as a binder to hold everything together snugly inside the wrapper.
- 1 tablespoon Dijon mustard: Introduces a gentle tang and a hint of sharpness to elevate the crab flavor.
- 1 tablespoon Worcestershire sauce: Adds a savory depth and subtle umami that complements the seafood beautifully.
- 1 teaspoon Old Bay seasoning: The classic spice blend that perfectly enhances the crab’s natural sweetness.
- 1/4 teaspoon garlic powder: For a mild garlic aroma that complements without overwhelming.
- 1/4 cup finely diced red bell pepper: Offers a pop of color and a sweet, crisp bite.
- 1/4 cup finely chopped green onion: Adds a fresh, mild oniony zest that brightens the filling.
- 8 egg roll wrappers: Thin yet sturdy, these will encase your delicious filling in a crispy shell.
- Vegetable oil for frying: Essential for achieving that perfect golden crunch that makes these egg rolls irresistible.
- Lemon wedges and dipping sauce: For serving, to add a zesty finish and extra flavor dimension.
How to Make Crab Cake Egg Rolls Recipe
Step 1: Mix the Filling
Start by gently combining the lump crab meat with the panko breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, diced red bell pepper, and chopped green onion. Be careful not to overmix because keeping the crab chunks intact is key to a delicious texture. This mixture is where all the magic happens, melding creamy, spicy, and fresh notes into one hearty filling.
Step 2: Assemble the Egg Rolls
Place an egg roll wrapper on a clean, flat surface with a corner facing you like a diamond. Spoon about 2 to 3 tablespoons of the crab mixture into the center. Fold the bottom corner over the filling, tuck in the sides tightly, and roll it up like a little package. Seal the edge with a dab of water to keep it snug. Repeat this process until you use all the filling and wrappers—each roll should be tightly wrapped to avoid any leaking during frying.
Step 3: Fry to Golden Perfection
Heat vegetable oil in a deep skillet or fryer to 350 degrees Fahrenheit (175 degrees Celsius). Carefully place the egg rolls in the hot oil in batches, turning them occasionally until they are evenly golden brown and delectably crisp, which usually takes about 3 to 4 minutes. Once done, transfer them to paper towels to drain excess oil. Be patient here, since that crispy crust is the star alongside the luscious crab inside.
How to Serve Crab Cake Egg Rolls Recipe
Garnishes
Serve your crab cake egg rolls with fresh lemon wedges for a bright, citrusy zing that cuts through the richness. Pairing with a dipping sauce like remoulade, tartar, or a spicy aioli adds another layer of flavor—it’s all about complementing the savory sea essence with creamy, tangy, or slightly spicy notes.
Side Dishes
For a balanced meal or snack, these egg rolls pair wonderfully with crisp, refreshing sides. A simple green salad with a light vinaigrette or a crunchy slaw with cabbage and carrots brings texture contrast and freshness, enhancing the overall dining experience without overpowering the crab’s delicate flavor.
Creative Ways to Present
If you want to impress guests, slice each crab cake egg roll diagonally and arrange the halves on a stylish platter with colorful garnishes like chopped herbs or microgreens. Drizzle some sauce artistically or offer creative dips in mini bowls to make the presentation as delightful as the taste.
Make Ahead and Storage
Storing Leftovers
You can refrigerate any assembled but unfried crab cake egg rolls for up to 4 hours before cooking. This makes prep easy for parties or busy weeknights. After frying, leftover egg rolls will keep well covered in the fridge for 2 to 3 days.
Freezing
If you want to stash some for later, freeze the assembled but uncooked rolls on a baking sheet until firm, then transfer them to an airtight container or freezer bag. They freeze beautifully for up to 1 month, ready to be fried or baked straight from the freezer when hunger strikes.
Reheating
To maintain that crispy texture, reheat leftover crab cake egg rolls in a preheated oven or air fryer at 350 degrees Fahrenheit for about 5 to 7 minutes instead of microwaving. This refreshes the crunch while warming the filling perfectly.
FAQs
Can I use canned crab meat for this Crab Cake Egg Rolls Recipe?
While fresh lump crab meat is ideal for that sweet, flaky texture, good-quality canned crab meat can work in a pinch. Just make sure to drain it well to avoid excess moisture in the filling.
Is it possible to bake the egg rolls instead of frying?
Absolutely! For a lighter version, brush the assembled egg rolls with oil and bake at 400°F (200°C) for 15 to 20 minutes, turning halfway through until golden and crisp. This cuts down on oil but keeps the delicious crunch.
What dipping sauces pair best with this Crab Cake Egg Rolls Recipe?
Remoulade, tartar sauce, and spicy aioli are classic choices that complement the flavor beautifully. You can also try sweet chili sauce or a lemon-garlic yogurt dip for a fresh twist.
Can I prepare the filling in advance?
Yes, preparing the filling up to a day ahead and storing it in the fridge helps flavors meld nicely. Just assemble and fry the egg rolls fresh to ensure the best texture and taste.
How crispy should the egg roll wrappers be?
You want them golden brown and crisp but not burnt. Frying at the right temperature (350°F/175°C) for about 3 to 4 minutes will achieve that perfect crunch that contrasts with the tender crab inside.
Final Thoughts
There is something truly special about these Crab Cake Egg Rolls Recipe that makes every bite feel like a celebration of seafood goodness wrapped in crunchy perfection. I can’t recommend enough giving this a try at home—you’ll find it’s perfect for sharing, impressing, or just indulging on a cozy night. So grab those ingredients and roll up some happiness; your taste buds will thank you!
Print
Crab Cake Egg Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Pescatarian
Description
Delicious Crab Cake Egg Rolls combining the flavors of classic crab cakes with crispy fried egg roll wrappers. Perfect as a seafood appetizer or party snack, these golden-brown egg rolls are filled with lump crab meat, panko breadcrumbs, and a flavorful blend of seasonings, then fried to crispy perfection and served with lemon wedges and your choice of dipping sauces.
Ingredients
Crab Cake Filling
- 1/2 pound lump crab meat (picked over for shells)
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon garlic powder
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely chopped green onion
Assembly and Cooking
- 8 egg roll wrappers
- Vegetable oil for frying
- Lemon wedges for serving
- Dipping sauce such as remoulade, tartar sauce, or spicy aioli
Instructions
- Prepare the Crab Cake Mixture: In a large bowl, gently combine the crab meat, panko breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, diced red bell pepper, and chopped green onion. Mix carefully to avoid breaking up the crab meat, ensuring a light and tender filling.
- Assemble the Egg Rolls: Lay one egg roll wrapper on a clean surface with one corner pointing toward you. Spoon 2–3 tablespoons of the crab cake mixture into the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides snugly, and roll tightly toward the opposite corner. Seal the edge with a dab of water to secure the egg roll. Repeat the process with remaining wrappers and filling.
- Heat the Oil: In a deep skillet or fryer, heat vegetable oil to 350°F (175°C). Make sure the oil is deep enough to submerge the egg rolls and maintain the temperature to ensure even frying.
- Fry the Egg Rolls: Fry the egg rolls in batches, turning occasionally to cook evenly, until they are golden brown and crispy, about 3–4 minutes per batch. Do not overcrowd the pan to maintain the oil temperature and crispiness.
- Drain and Serve: Remove fried egg rolls and drain on paper towels to absorb excess oil. Serve hot with lemon wedges and your favorite dipping sauce, such as remoulade, tartar sauce, or a spicy aioli for an added kick.
Notes
- These egg rolls can be assembled ahead of time and refrigerated for up to 4 hours before frying.
- For a healthier alternative, brush the egg rolls with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway through.
- Be careful not to overmix the crab cake filling to keep the texture light and retain chunks of crab meat.
- Use fresh lump crab meat for the best flavor and texture.
