If you’re craving something crispy, flavorful, and just a little unexpected, you’ll adore this Crab Cake Egg Rolls Recipe. It’s a fun twist on classic crab cakes wrapped in a toasty egg roll shell—perfect for game night snacks, a party starter, or an impressive appetizer when friends drop by. Trust me, these egg rolls bring that satisfying crunch and luscious, savory filling together in the best way.
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Why You’ll Love This Crab Cake Egg Rolls Recipe
These Crab Cake Egg Rolls nail the perfect balance of textures and flavors, combining sweet, tender crab with a crisp golden wrapper. I love making them for casual get-togethers because they’re easy to eat and always impress anyone who tries them.
- Texture you want: Crispy outside shell meeting moist, flaky crab filling.
- Flavor that pops: A punch of Old Bay spice layered with lemon and mustard.
- Everyday ingredients: Simple pantry staples come together beautifully here.
- Works for any night: Great appetizer or snack that’s quick but feels special.
Ingredient Spotlight
Getting your key ingredients right is the secret to winning at this Crab Cake Egg Rolls Recipe. Using lump crab meat makes all the difference in texture, while just enough breadcrumbs bind without drying. Plus, the egg roll wrappers crisp up much better when the filling is balanced.
- Lump crab meat: Choose fresh or good-quality canned for chunks, not shredded crab.
- Old Bay seasoning: This spice blend is classic for seafood and brings subtle heat and depth.
- Egg roll wrappers: Thinner wrappers fry up crispier—look for fresh or frozen in your grocery.
Seasonality & Sourcing
Fresh crab meat shines during late spring and summer when it's in peak season, but high-quality canned or refrigerated lump crab is a solid year-round option. When sourcing, look for crab labeled “lump” or “backfin” for the best texture. Egg roll wrappers are typically available in the refrigerated or frozen section, and if you get frozen ones, thaw them carefully to avoid tearing. For budget-friendly tweaks, swap green onions with shallots or leeks that are in season.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by gently mixing your crab meat and all other filling ingredients in a large bowl. I try to fold everything without breaking up the crab – it keeps that lovely meaty texture you want. While that’s resting, heat your vegetable oil to about 350°F. Don’t let the oil get too hot — burnt wrappers happen fast and ruin the flavor. If you don’t have a thermometer, drop a small piece of wrapper in the oil; it should sizzle and turn golden in about a minute.
Step 2 — Cook & Build Flavor
Lay out one egg roll wrapper at a time and spoon about 2–3 tablespoons of the crab mixture near the center. Fold the bottom corner over the filling, then tuck in the sides tightly before rolling up. Seal the top with a dab of water — this keeps the rolls closed while frying. Fry your egg rolls in batches, gently turning them every minute or so, for about 3–4 minutes until golden brown and crisp. Overcrowding the pan will cause them to steam and lose crispness, so give them some breathing room.
Step 3 — Finish & Rest
After frying, drain each batch on paper towels to soak up excess oil—that crispness is too precious to lose to sogginess. Let them rest a minute or two; this helps the filling set so you won’t end up with crab mixture spilling out on the first bite. Serve warm for the best experience—the golden shell crunch paired with that tangy, savory crab filling is irresistible.
Troubleshooting Crab Cake Egg Rolls Recipe
If your filling feels too dry, add a bit more mayonnaise or a splash of lemon juice next time for moisture. On the flip side, if it’s too wet and soggy, try reducing the mayo or draining excess liquid from the crab meat. For soggy egg rolls, double-check your oil temperature—it must be hot enough to crisp quickly. If the rolls split open during frying, seal edges firmly with water or a little beaten egg before cooking to prevent leaks.
Pro Tips
I’ve learned the hard way that gentle folding of the crab mixture keeps those delicate chunks intact—don’t overmix! Also, heating the oil to the correct temperature before frying makes all the difference for a perfectly golden shell.
- Heat control: Use medium-high heat, and test oil with a small wrapper piece before frying.
- Timing window: Fry batches quickly to keep oil hot and egg rolls crispy.
- Make-ahead move: Prepare and wrap egg rolls, then refrigerate for up to 4 hours before frying.
- Avoid this pitfall: Don’t overfill wrappers; it makes rolling tricky and causes breakage.
Variations & Substitutions
If you want to switch things up, try swapping crab for cooked shrimp or canned artichoke hearts for a vegetarian twist. Using panko instead of regular breadcrumbs adds a bit more crunch inside, and swapping Dijon for a bit of spicy Sriracha mayo amps up the heat. For gluten-free options, rice paper wrappers can be a fun alternative though they’ll be less crunchy.
Great Debates
Some folks swear by frying these egg rolls in peanut oil for extra flavor, while others stick to vegetable oil for a neutral crisp. I’ve tried both, and you can’t go wrong; just keep the oil hot and fresh-tasting. Another hot topic is whether to double-fry for ultra-crispness — I like to keep it simple with one fry and get great results every time.
Make-Ahead, Storage & Freezing
You can assemble these crab cake egg rolls ahead of time and refrigerate wrapped tightly for up to 4 hours before frying. To store leftovers, keep them in an airtight container in the fridge for 2 days. For best texture on reheating, crisp them briefly in a hot oven or air fryer instead of microwaving, which tends to make them soggy. If freezing, flash-freeze the uncooked rolls on a tray, then transfer to a freezer bag—fry straight from frozen, adding a couple extra minutes to cooking time.
Yield & Conversions
This Crab Cake Egg Rolls Recipe makes about 12 rolls, perfect for 4 servings as appetizers or 2 as a main dish. To double, simply double all filling ingredients and wrappers accordingly. For smaller batches, halve the recipe and use 6 wrappers. Metric-wise, 1 lb of crab is about 450 grams, and ½ cup breadcrumbs roughly 60 grams.
Serving Ideas & Pairings
These egg rolls shine with simple accompaniments like a tangy tartar sauce, a spicy sriracha mayo, or even a sweet chili dip. Fresh lemon wedges bring a bright touch. Pair them with a crisp green salad or crunchy slaw for a complete snack or light meal that’s fresh and satisfying.
FAQs
Yes, you can bake these at 400°F (200°C) for about 20 minutes, flipping halfway through to crisp all sides. They won’t be as crunchy as frying but still delicious and lighter.
Gently fold your ingredients together with a spatula or your hands, resisting the urge to stir vigorously. This preserves the lumpiness and texture that makes the filling special.
Classic tartar sauce, a creamy aioli, or even a spicy chili mayo all complement these egg rolls beautifully. Lemon wedges add fresh zest too!
Absolutely! Store the filling in an airtight container in the fridge and assemble the egg rolls just before frying the next day for maximum freshness.
Notes, Tools & Special Equipment
A deep, heavy-bottomed skillet or Dutch oven works best to maintain even oil temperature when frying. A candy or deep-fry thermometer is invaluable to keep the oil steady at 350°F. Use a large mixing bowl to gently combine the filling ingredients without breaking the crab meat. For sealing, a small bowl of water set nearby makes wrapping easier. No fancy gadgets needed—just a steady stove and a watchful eye!
PrintPrintable Recipe 📖
Crab Cake Egg Rolls Recipe
Delicious Crab Cake Egg Rolls combine the flavors of classic crab cakes wrapped in crispy egg roll wrappers and fried to golden perfection. Perfect as an appetizer or snack, these egg rolls feature lump crab meat mixed with savory seasonings, vegetables, and a touch of mayo, all fried until crisp and served warm with your favorite dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Crab Cake Mixture
- 1 lb lump crab meat
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 egg, beaten
- ½ cup breadcrumbs
- ¼ cup finely chopped green onions
- ¼ cup finely chopped red bell pepper
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
Egg Rolls & Frying
- 12 egg roll wrappers
- Vegetable oil for frying (about 1-2 inches deep)
Instructions
- Prepare the crab mixture: In a large mixing bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, breadcrumbs, green onions, red bell pepper, lemon juice, Old Bay seasoning, salt, and pepper. Be careful not to break up the crab meat too much to maintain its texture.
- Assemble the egg rolls: Place an egg roll wrapper on a clean, flat surface in a diamond shape with one corner pointing towards you. Spoon 2-3 tablespoons of the crab mixture near the center of the wrapper.
- Wrap the egg rolls: Fold the bottom corner over the filling, then fold in the sides. Roll the wrapper tightly upwards, ensuring the filling is fully enclosed. Moisten the top corner with a bit of water to seal the roll. Repeat with the remaining wrappers and filling.
- Heat the oil: In a deep skillet or frying pan, heat about 1-2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Test the oil by dropping in a small piece of wrapper; it should sizzle and turn golden brown within a minute.
- Fry the egg rolls: Carefully place the prepared egg rolls into the hot oil in batches, avoiding overcrowding. Fry each batch for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
- Drain excess oil: Remove the egg rolls from the oil and drain them on a plate lined with paper towels to absorb excess oil.
- Serve warm: Serve the crab cake egg rolls warm with your choice of dipping sauce, such as tartar sauce or spicy aioli.
Notes
- Be gentle when mixing the crab meat to preserve lumps and texture.
- If you prefer a lighter option, you can bake the egg rolls at 400°F for 15-20 minutes until crispy, flipping halfway through.
- Breadcrumbs help bind the filling; panko can be used for a lighter texture.
- Adjust Old Bay seasoning and salt to taste based on your preference.
- Make sure the oil is hot enough before frying to prevent soggy wrappers.
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