Crispy on the outside, creamy and savory on the inside—these Crab Cake Egg Rolls are a mouthwatering appetizer that combines the best of both worlds. Filled with a delicious crab cake mixture and fried to golden perfection, these egg rolls are ideal for any occasion. Whether you’re hosting a party or just craving something crispy and flavorful, these bite-sized treats are sure to satisfy.
Ingredients
1 lb lump crab meat, drained and flaked
1/2 cup breadcrumbs
1 tablespoon Dijon mustard
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
1 tablespoon fresh parsley, chopped
1 egg, beaten
12 egg roll wrappers
2 cups vegetable oil (for frying)
Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a medium bowl, I combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, parsley, and beaten egg. I mix everything together well until the ingredients are fully incorporated. I season with salt and pepper to taste.
Next, I place the egg roll wrappers on a clean surface and spoon about 2 tablespoons of the crab mixture into the center of each wrapper.
I roll the egg rolls tightly, folding in the sides as I go, and seal the edges by wetting them with a little water.
I heat the vegetable oil in a deep pan over medium heat. Once the oil is hot, I carefully add the egg rolls in batches, frying them for about 3-4 minutes per side, or until they turn golden brown and crispy.
Once fried, I remove the egg rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.
I serve the crab cake egg rolls warm, paired with my favorite dipping sauce.
Servings and Timing
Servings: 6 servings
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Variations
For a spicy kick, I like to add a little sriracha or hot sauce to the crab mixture.
If I want to switch up the flavor, I sometimes swap the Old Bay seasoning with Cajun seasoning for a bit more heat and depth.
I’ve also tried adding a little shredded cheddar or cream cheese into the crab filling for extra creaminess and a cheesy twist.
Storage/Reheating
To store leftover crab cake egg rolls, I place them in an airtight container and refrigerate them for up to 2 days. To reheat, I recommend placing them in a preheated oven at 350°F (175°C) for about 10 minutes to restore some of their crispiness. If you don’t mind losing a little crispness, I sometimes just reheat them in the microwave for about 1-2 minutes.
FAQs
Can I make these crab cake egg rolls ahead of time?
Yes, I can prepare the crab mixture and roll the egg rolls in advance. I’ll store them in the fridge on a parchment-lined tray for up to a few hours before frying. This way, I can fry them fresh when I’m ready to serve.
Can I bake these instead of frying them?
I can definitely bake the egg rolls if I prefer a lighter version. I’ll brush the egg rolls with a little oil and bake them at 400°F (200°C) for 15-20 minutes, flipping halfway through, until they are golden and crispy.
Can I freeze these egg rolls?
Absolutely! To freeze, I place the uncooked egg rolls on a baking sheet and freeze them until solid. After that, I transfer them to a freezer bag. When I’m ready to cook them, I can fry them directly from the freezer, adding a few extra minutes to the cooking time.
What dipping sauces pair well with these crab cake egg rolls?
I love serving these egg rolls with a variety of dipping sauces. Some great options include tartar sauce, cocktail sauce, honey mustard, or a spicy aioli. The flavors really complement the rich crab filling.
Can I use imitation crab meat for this recipe?
While real lump crab meat gives the best flavor, I’ve made these with imitation crab meat in a pinch. The result is still tasty, but the texture and flavor won’t be quite the same. If I’m using imitation crab, I make sure to shred it finely for the best consistency.
Conclusion
These Crab Cake Egg Rolls are a game-changer for anyone who loves seafood appetizers. They’re crispy, creamy, and packed with flavor, making them the perfect treat for parties, gatherings, or just when I’m craving something indulgent. With a few simple ingredients and a quick fry, I get a delicious dish that everyone will enjoy.
📖 Recipe:
Print
Crab Cake Egg Rolls
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Crispy on the outside, creamy and savory on the inside, these Crab Cake Egg Rolls are a mouthwatering appetizer that combines the best of both worlds, perfect for any occasion.
Ingredients
1 lb lump crab meat, drained and flaked
1/2 cup breadcrumbs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
1 tablespoon fresh parsley, chopped
1 egg, beaten
12 egg roll wrappers
2 cups vegetable oil (for frying)
Salt and pepper to taste
Instructions
- In a medium bowl, combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, parsley, and beaten egg. Mix well until fully incorporated. Season with salt and pepper to taste.
- Place the egg roll wrappers on a clean surface and spoon about 2 tablespoons of the crab mixture into the center of each wrapper.
- Roll the egg rolls tightly, folding in the sides as you go. Seal the edges by wetting them with a little water.
- Heat the vegetable oil in a deep pan over medium heat. Once the oil is hot, carefully add the egg rolls in batches, frying for about 3-4 minutes per side, or until golden brown and crispy.
- Once fried, remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve the crab cake egg rolls warm with your favorite dipping sauce.
Notes
For a spicy kick, add a little sriracha or hot sauce to the crab mixture.
Substitute Old Bay seasoning with Cajun seasoning for a different flavor profile.
Shredded cheddar or cream cheese can be added to the crab filling for extra creaminess.
To store leftovers, refrigerate in an airtight container for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispiness.
Can be made ahead by rolling the egg rolls and refrigerating them for up to a few hours before frying.
For a lighter version, bake the egg rolls at 400°F (200°C) for 15-20 minutes, flipping halfway through.
Freezing is an option. Freeze uncooked egg rolls and fry directly from the freezer when ready to cook, adding extra time to the frying process.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 180
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 30mg
