If you love the comforting flavors of classic crab cakes but crave a fun twist, this Crab Cake Egg Rolls Recipe is going to be your new go-to appetizer. Imagine succulent lump crab meat mixed with a zesty blend of seasonings and crisped to golden perfection inside a crunchy egg roll wrapper—each bite delivers a burst of flavor and texture that will have your friends asking for the recipe again and again. Perfect for parties, casual dinners, or just that moment when you want something special yet simple to prepare, these crab cake egg rolls bring elegance and excitement together in one delightful package.
Ingredients You’ll Need
This recipe shines because of its simple yet thoughtfully chosen ingredients, each adding its own charm to texture, flavor, and color. From the delicate crab meat to the crunchy panko and aromatic seasonings, everything works in harmony to make these egg rolls unforgettable.
- 8 egg roll wrappers: The crispy shell that encases all the delicious filling, providing the perfect crunch.
- 1/2 pound lump crab meat: Fresh and shell-free crab meat offers sweet, tender bites throughout.
- 1/2 cup panko breadcrumbs: Adds a light crunch and helps bind the filling together without weighing it down.
- 1/4 cup mayonnaise: Brings moisture and richness, making the filling creamy and cohesive.
- 1 large egg: A natural binder that helps hold the crab mixture firmly for rolling.
- 1 tablespoon Dijon mustard: Introduces a subtle tang that lifts the overall flavor profile.
- 1 teaspoon Worcestershire sauce: Adds umami depth and a slightly tangy background note.
- 1/2 teaspoon Old Bay seasoning: Classic seafood spice blend that enhances the crab’s natural flavor without overpowering.
- 1 tablespoon chopped fresh parsley: Lends freshness and a pop of green that brightens every bite.
- 1 green onion, finely chopped: For a mild onion bite and added color contrast.
- Salt and pepper to taste: Essential seasonings that balance the mix perfectly.
- Vegetable oil for frying: This is what guarantees that irresistible crispy texture.
- Dipping sauce of choice: Whether it’s creamy remoulade, sweet chili, or garlic aioli, the right sauce will take your egg rolls to the next level.
How to Make Crab Cake Egg Rolls Recipe
Step 1: Prepare the Crab Mixture
Start by gently combining the lump crab meat, panko breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, green onion, salt, and pepper in a large bowl. The key here is to mix just until everything is evenly incorporated without breaking up the crab chunks—it’s those lovely chunks that provide texture and flavor bursts in every bite.
Step 2: Assemble the Egg Rolls
Lay one egg roll wrapper on a clean surface with a corner pointing toward you. Spoon about 2 to 3 tablespoons of the crab mixture onto the center. Fold the bottom corner over the filling, then tuck in the sides carefully before rolling tightly upward. Seal the edge with a little water to make sure it stays together during frying. Repeat the process until all wrappers and filling are used.
Step 3: Fry to Golden Perfection
Heat approximately 2 inches of vegetable oil in a deep skillet or heavy pan to 350°F (175°C). Carefully place the egg rolls in the hot oil in batches—don’t overcrowd them! Fry each side for 3 to 4 minutes or until they turn a beautiful golden brown and become irresistibly crispy. Remove and drain on paper towels to keep them light and crunchy.
How to Serve Crab Cake Egg Rolls Recipe
Garnishes
Keeping your garnishes simple yet fresh can elevate your presentation and add delightful flavor contrasts. Brighten your crab cake egg rolls with a sprinkle of extra chopped parsley or thinly sliced green onions. A wedge of lemon on the side is always a great idea—it adds a fresh citrus note that cuts through the richness perfectly.
Side Dishes
These crab cake egg rolls are wonderfully indulgent, so pairing them with light, crisp sides balances the meal beautifully. A fresh mixed greens salad dressed in a tangy vinaigrette, or some crunchy coleslaw with a touch of apple cider vinegar, brings refreshing textural contrast. For a more substantial accompaniment, steamed jasmine rice or a chilled cucumber salad works brilliantly.
Creative Ways to Present
Serving your Crab Cake Egg Rolls Recipe with an artistic twist can impress everyone at your table. Consider plating them in a fun pyramid stack or slicing them diagonally to show off the tempting filling. Use small ramekins for various dipping sauces and arrange some edible flowers or microgreens on the plate for a restaurant-style finish that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftover crab cake egg rolls, store them in an airtight container in the refrigerator for up to 2 days. To keep them crispy, avoid stacking them directly on top of one another if possible. You can also separate layers with parchment paper to protect the delicate crust.
Freezing
For longer storage, freeze the assembled but uncooked egg rolls by placing them on a baking sheet lined with parchment paper and freezing until firm (about 1 to 2 hours). Once frozen, transfer them to a freezer bag. This way, you can keep them for up to 1 month and have a tasty snack ready whenever the craving hits.
Reheating
To reheat, the best method to restore crispiness is baking in the oven at 375°F for 10–12 minutes or air frying at the same temperature for 8–10 minutes. Avoid microwaving as it makes the wrappers soggy. Keep an eye to prevent burning and enjoy that delightful crunch fresh again.
FAQs
Can I use imitation crab meat for this Crab Cake Egg Rolls Recipe?
While lump crab meat provides the best flavor and texture, you can substitute imitation crab in a pinch. Just note that the taste will be less luxurious and more mild, but it still works well with the seasoning and crispy wrapper.
What sauces pair best with Crab Cake Egg Rolls Recipe?
Classic remoulade, sweet chili sauce, garlic aioli, or even a spicy sriracha mayo are fantastic companions. Each adds a different flavor dimension that complements the savory crab filling beautifully.
Is it possible to bake instead of fry these egg rolls?
Absolutely! For a lighter version, bake at 400°F for 15–20 minutes, flipping halfway through to ensure even crisping. Alternatively, an air fryer at 375°F for 10–12 minutes works like a charm to get that golden exterior without the oil.
How do I prevent the crab meat from breaking apart when mixing?
Be very gentle when mixing to keep those tender lumps intact. Use a folding motion and avoid over stirring to maintain that perfect texture inside your egg rolls.
Can I make the crab filling ahead of time?
Yes! Preparing the crab mixture a few hours before rolling is convenient and actually helps the flavors meld. Just keep it chilled in the refrigerator until ready to assemble.
Final Thoughts
There’s something incredibly satisfying about biting into these golden Crab Cake Egg Rolls Recipe, savoring the contrast of crispy shell and tender, flavorful filling. Whether you’re cooking for a crowd or just treating yourself, this recipe delivers on comfort, elegance, and irresistible taste all at once. I wholeheartedly encourage you to try making these in your kitchen—you might just find yourself hooked on this delightful fusion of two classic favorites!
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
Description
Crispy and flavorful Crab Cake Egg Rolls combine the classic taste of lump crab meat with a crunchy exterior, perfect as an appetizer or party snack. Each egg roll is filled with a seasoned blend of crab, panko breadcrumbs, and aromatic ingredients, then fried to golden perfection and served with your choice of dipping sauces.
Ingredients
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 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1 tablespoon chopped fresh parsley
- 1 green onion, finely chopped
- Salt and pepper to taste
Egg Rolls
- 8 egg roll wrappers
- Vegetable oil for frying
- Dipping sauce of choice (remoulade, sweet chili, or aioli)
Instructions
- Prepare the filling: In a large bowl, gently combine the lump crab meat, panko breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, green onion, salt, and pepper. Mix carefully to combine without breaking up the crab too much, ensuring the filling remains chunky and flavorful.
- Assemble the egg rolls: Place one egg roll wrapper on a clean surface with one corner pointing towards you. Spoon about 2 to 3 tablespoons of the crab mixture onto the center of the wrapper. Fold the bottom corner over the filling, fold in the sides tightly around the filling, and roll the wrapper up tightly. Seal the edge with a pinch of water to prevent the roll from opening during cooking. Repeat this process for all remaining wrappers and filling.
- Heat the oil: In a deep skillet or heavy-bottomed pan, pour about 2 inches of vegetable oil and heat it to 350°F (175°C). Use a thermometer for accuracy to ensure proper frying temperature.
- Fry the egg rolls: Fry the egg rolls in batches to avoid overcrowding. Cook for 3 to 4 minutes on each side or until the exterior is golden brown and crisp. Turn carefully using tongs or a slotted spoon.
- Drain and serve: Remove the fried egg rolls from the oil and let them drain on a paper towel-lined plate to absorb excess oil. Serve hot with your favorite dipping sauces such as remoulade, sweet chili, or aioli for an extra burst of flavor.
Notes
- The crab mixture can be prepared a few hours ahead and stored in the refrigerator, making assembly quick and easy before frying.
- For a lighter alternative, bake the egg rolls at 400°F (200°C) for 15–20 minutes, flipping halfway to ensure even crispiness.
- You can also air fry the egg rolls at 375°F (190°C) for 10–12 minutes for a healthier option with less oil.
