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Maryland Crab Cake Egg Rolls

A flavorful Maryland-style crab cake mixture wrapped in crispy egg roll wrappers, served with a sweet chili sauce and Chesapeake Bay aioli for dipping.

Ingredients

Scale
  • 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

Instructions

  1. In a large bowl, combine mayonnaise, Chesapeake Bay Seafood Seasoning, garlic powder, mustard, hot sauce, Worcestershire sauce, lemon juice, and breadcrumbs.
  2. Gently fold in the crab meat and parsley, being careful not to break up the lumps.
  3. Lay out an egg roll wrapper and place about 1/8 of the crab mixture in the center.
  4. Fold the sides over the filling and roll tightly, sealing the edges with a little water.
  5. Heat oil in a deep fryer or large skillet to 350°F (175°C).
  6. Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side.
  7. Drain on paper towels.
  8. For the Sweet Chili Sauce, mix mayonnaise and sweet chili sauce until smooth.
  9. For the Chesapeake Bay Aioli, whisk together mayonnaise, lemon juice, Chesapeake Bay Seafood Seasoning, and Dijon mustard.
  10. Serve the crab cake egg rolls hot with both sauces for dipping.

Notes

Use jumbo lump crab meat for the best texture and flavor. Be gentle when folding the crab into the mixture to keep lumps intact. The two sauces add complementary flavors—sweet and tangy with a hint of spice.

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