Crab Cake Egg Rolls Recipe

Introduction

These Crab Cake Egg Rolls are a simple and delicious twist on two classics. They combine the savory flavors of traditional crab cakes with the crispy crunch of egg roll wrappers. If you enjoy crab recipes, you might also like this Easy Baltimore Crab Cakes Recipe Ready in 30 Minutes or these Best Creamy Crab Stuffed Mushrooms Ready in 30 Minutes.

Ingredients

These Maryland Crab Cake Egg Rolls feature sweet lump crab meat enveloped in a creamy, seasoned mixture, all wrapped in crispy egg roll wrappers for a delightful textural contrast.

• 1 package egg roll wrappers (makes about 8)
• 1 cup mayonnaise
• 1 tsp Spiced Living Chesapeake Bay Seafood Seasoning
• 1/2 tsp garlic powder
• 2 tsp mustard
• Dab of hot sauce
• 1 tsp Worcestershire sauce
• 1 tsp lemon juice
• 1/2 cup breadcrumbs (saltine crackers recommended)
• 1 lb jumbo lump or lump crab meat
• 1 tbsp parsley
• For Sweet Chili Sauce: 1/2 cup mayonnaise
• For Sweet Chili Sauce: 1/4 cup sweet chili sauce
• For Chesapeake Bay Aioli: 6 tbsp mayonnaise
• For Chesapeake Bay Aioli: 1/2 tsp lemon juice
• For Chesapeake Bay Aioli: 1/2 tsp Spiced Living Chesapeake Bay Seafood Seasoning
• For Chesapeake Bay Aioli: 1/2 tsp Dijon mustard

Timing

Prep Time	20 minutes
Cook Time	15 minutes
Total Time	35 minutes

Context: These Crab Cake Egg Rolls are about 20% faster to prepare than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Crab Filling

In a large bowl, combine lump crab meat, finely chopped celery, green onions, mayonnaise, Dijon mustard, Old Bay seasoning, and breadcrumbs. Gently fold the ingredients together to avoid breaking up the crab chunks too much.

For best results, chill the mixture for 15–20 minutes before assembling. This helps the filling hold together and makes rolling easier.

Step 2 — Set Up Your Workstation

Lay out egg roll wrappers on a clean surface. Keep a small bowl of water nearby to seal the edges. Place the crab filling, a baking sheet for finished rolls, and a damp towel over unused wrappers.

Work quickly to prevent the wrappers from drying out. If they become brittle, they may crack during rolling.

Step 3 — Fill and Roll the Wrappers

Spoon about 2 tablespoons of crab filling diagonally across the center of each wrapper. Fold the bottom corner over the filling, then fold in the sides tightly.

Roll firmly toward the top corner, brushing the edges with water to seal. Press gently to ensure there are no gaps where filling could leak during frying.

Step 4 — Heat the Oil

Pour vegetable or peanut oil into a heavy-bottomed pot or deep fryer, filling it no more than halfway. Heat the oil to 350°F (175°C) using a deep-fry thermometer for accuracy.

Maintaining the correct temperature is key—too hot, and the wrappers burn before the filling heats through; too cool, and the Crab Cake Egg Rolls will absorb excess oil.

Step 5 — Fry the Egg Rolls

Carefully place 2–3 Crab Cake Egg Rolls into the hot oil, avoiding overcrowding. Fry for 3–4 minutes, turning occasionally, until golden brown and crispy.

Remove with a slotted spoon or spider strainer and drain on a wire rack set over a baking sheet. This keeps them crispier than draining on paper towels.

Step 6 — Check for Doneness

Cut into one egg roll to check that the crab filling is hot all the way through (internal temperature should reach 165°F/74°C). The wrapper should be uniformly golden and shatter when tapped.

If needed, finish in a 375°F (190°C) oven for 5 minutes to ensure the center is fully heated without over-browning the exterior.

Step 7 — Serve Immediately

Serve your Crab Cake Egg Rolls hot with dipping sauces like remoulade, sweet chili, or a squeeze of fresh lemon. They are best enjoyed right after frying while the wrapper is at its crispiest.

If making ahead, reheat in an air fryer or oven to restore crispness. Avoid microwaving, which makes the wrappers soggy.

Nutritional Information

Calories	280
Protein	14g
Carbohydrates	22g
Fat	15g
Fiber	1g
Sodium	680mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Imitation Crab — A budget-friendly protein swap with a similar seafood flavor and texture.
• Shredded Chicken or Tuna — Lean protein alternatives that pair well with traditional crab cake seasonings.
• Lettuce Wraps — A fresh, low-carb option that replaces the egg roll wrapper entirely.
• Rice Paper Wrappers — A gluten-free alternative for wrapping, offering a lighter, chewier texture.
• Baked Instead of Fried — Reduces oil absorption while keeping the Crab Cake Egg Rolls crispy.
• Dairy-Free Mayo — Maintains creaminess in the filling without using traditional mayonnaise.
• Low-Sodium Soy Sauce or Coconut Aminos — Cuts salt content while adding umami depth.
• Extra Veggies like Bell Peppers or Zucchini — Boosts fiber and nutrients without overpowering the crab flavor.

Serving Suggestions

• Pair your Crab Cake Egg Rolls with a zesty remoulade sauce or a classic sweet chili dipping sauce for a flavor contrast.
• Serve these Crab Cake Egg Rolls as an elegant appetizer at dinner parties or holiday gatherings.
• Create a surf-and-turf platter by pairing them with air fryer shrimp or mini beef sliders.
• For a light meal, serve two Crab Cake Egg Rolls over a bed of mixed greens with a citrus vinaigrette.
• Offer a trio of dipping sauces—spicy mayo, sweet and sour, and creamy dill—for a customizable experience.
• Turn them into a fun game-day snack by cutting them into bite-sized pieces and serving with various dips.

These Crab Cake Egg Rolls are incredibly versatile, making them perfect for everything from casual family dinners to upscale entertaining.

Common Mistakes to Avoid

• Mistake: Using watery crab meat. Fix: Pat the crab meat thoroughly dry with paper towels to prevent soggy, splitting wrappers.
• Mistake: Overfilling the egg roll wrappers. Fix: Use about two tablespoons of filling to allow proper sealing and even cooking.
• Mistake: Frying at the wrong oil temperature. Fix: Maintain oil at 350–375°F for a golden, crisp exterior without greasiness.
• Mistake: Skipping the sealing step. Fix: Use a flour-water paste to securely seal edges and prevent filling leaks during frying.
• Mistake: Overmixing the crab cake filling. Fix: Gently fold ingredients to maintain delicate crab texture and avoid a pasty filling.
• Mistake: Crowding the pan while frying. Fix: Fry in small batches to maintain oil temperature and ensure even browning.
• Mistake: Neglecting to drain after frying. Fix: Place finished Crab Cake Egg Rolls on a wire rack over a sheet pan to keep them crisp.
• Mistake: Using cold filling. Fix: Chill the crab mixture for 30 minutes so it’s easier to handle and wrap neatly.
• Mistake: Incorrect wrapper storage. Fix: Keep unused wrappers under a damp towel to prevent them from drying out and cracking.
• Mistake: Underseasoning the filling. Fix: Taste the mixture before wrapping and adjust seasoning, as frying can mute flavors.

Storing Tips

• Fridge: Store leftover Crab Cake Egg Rolls in an airtight container for up to 3 days.
• Freezer: Place them in a freezer-safe bag or container for up to 3 months.
• Reheat: Bake at 375°F until hot and crispy, reaching an internal temperature of 165°F for food safety.

Always allow Crab Cake Egg Rolls to cool completely before refrigerating or freezing to maintain texture and prevent condensation.

Conclusion

These Crab Cake Egg Rolls are a delicious fusion of crispy texture and savory crab flavor. If you love seafood twists, try our Seafood Lasagna with Shrimp & Crab Recipe next. We hope you enjoy making this recipe—share your results in the comments and subscribe for more tasty ideas!

Print

FAQs

Can I bake the Crab Cake Egg Rolls instead of frying them?

Yes, you can bake Crab Cake Egg Rolls for a lighter option. Arrange them on a baking sheet, brush lightly with oil, and bake at 400°F until golden and crispy. This method reduces oil while still delivering delicious Crab Cake Egg Rolls.

What dipping sauce pairs well with Crab Cake Egg Rolls?

A classic remoulade or spicy aioli complements the flavors perfectly. For a simpler option, try sweet chili sauce or a squeeze of fresh lemon. These sauces enhance the savory crab filling inside the egg rolls.

How do I prevent the egg roll wrappers from tearing?

Keep the wrappers covered with a damp cloth to prevent drying out. Avoid overfilling each wrapper and gently roll without pulling too tightly. This technique ensures your Crab Cake Egg Rolls stay intact during cooking.