Crab Cake Egg Rolls combine the best of both worlds: the rich, savory taste of crab cakes with the satisfying crunch of a fried egg roll. Perfect for any occasion, they make a standout appetizer for a dinner party or a delicious snack.
The filling features lump crab meat, green onions, red bell pepper, and a hint of lemon juice for brightness, all seasoned with Old Bay to enhance the seafood flavor.
Each roll is wrapped in an egg roll wrapper and fried to golden, crispy perfection, revealing a tender, flavorful center.
For a lighter option, bake them instead of frying. Pair with tartar sauce, spicy aioli, or your favorite dip for an irresistible bite.
Crab Cake Egg Rolls combine the best of two beloved dishes—crab cakes and egg rolls—into one irresistible appetizer.
These crispy, golden treats are packed with flavorful crab meat, fresh vegetables, and a perfect mix of spices, making them a standout at any gathering. Whether baked or fried, they deliver the satisfying crunch of an egg roll with the rich, tender goodness of a classic crab cake.
Ingredients
- 1 lb lump crab meat, drained well
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 egg, lightly beaten
- ½ cup panko breadcrumbs
- ¼ cup finely chopped green onions
- ¼ cup finely chopped red bell pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning
- Salt and black pepper, to taste
- 12 egg roll wrappers
- Neutral oil for frying (such as vegetable or canola)
Instructions
Step 1: In a large bowl, gently combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, egg, panko 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.
Step 2: Place an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of the crab mixture near the center.
Step 3: Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the edge with a little water. Repeat with the remaining wrappers and filling.
Step 4: Heat 1-2 inches of oil in a deep skillet to 350°F (175°C). Test with a small piece of wrapper—it should sizzle and turn golden in about a minute.
Step 5: Fry egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
Step 6: Serve warm with your favorite dipping sauce, such as tartar sauce, spicy aioli, or sweet chili sauce.
Baking Option
For a lighter version, bake at 400°F (200°C) for 12-15 minutes, flipping halfway through, until crisp and golden.
Storage & Reheating Tips
- Refrigeration: Store fried egg rolls in an airtight container for up to 2 days. Reheat in the oven at 350°F (175°C) for 10 minutes to re-crisp.
- Freezing: Freeze uncooked egg rolls on a tray until solid, then transfer to a freezer-safe bag. Cook from frozen, adding a few extra minutes to the cooking time.
Crab Cake Egg Rolls
These Crab Cake Egg Rolls blend the rich, savory taste of crab cakes with the crispy texture of egg rolls, making them a perfect appetizer or snack.
- Total Time: 35 minutes
- Yield: 12 Servings 1x
Ingredients
- 1 lb lump crab meat, drained well
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 egg, lightly beaten
- ½ cup panko breadcrumbs
- ¼ cup finely chopped green onions
- ¼ cup finely chopped red bell pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning
- Salt and black pepper, to taste
- 12 egg roll wrappers
- Neutral oil for frying (such as vegetable or canola)
Instructions
- In a large bowl, gently combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, egg, panko 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.
- Place an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of the crab mixture near the center.
- Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the edge with a little water. Repeat with the remaining wrappers and filling.
- Heat 1-2 inches of oil in a deep skillet to 350°F (175°C). Test with a small piece of wrapper—it should sizzle and turn golden in about a minute.
- Fry egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
- Serve warm with your favorite dipping sauce, such as tartar sauce, spicy aioli, or sweet chili sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Cuisine: American