These Crab Cake Egg Rolls marry the zesty flair of a classic crab cake with the crispy charm of fried egg rolls—your new favorite seafood appetizer. You can’t resist this homemade twist on a party favorite!
Why You’ll Love This Recipe
- No oven needed: crispy, golden egg rolls straight from the skillet.
- Ready in under an hour: quick weeknight or party appetizer.
- Seafood snack with flair: crab meat meets an Asian twist.
- Crowd-pleaser: perfect for game nights or family gatherings.
- Simple pantry staples: egg roll wrappers, crab cake seasoning, and a few fresh herbs.
- Customizable fusion cuisine: add a dash of sriracha or swap proteins.
- Make-ahead friendly: prep the filling, roll, and then fry just before serving.
Ingredients
- 12 egg roll wrappers (found in refrigerated section)
- 1 pound lump crab meat, picked over for shells
- ½ cup finely chopped red bell pepper
- ¼ cup green onions, thinly sliced (scallions work too)
- 2 tablespoons mayonnaise (use light or vegan mayo if preferred)
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning (or seafood seasoning of choice)
- ½ teaspoon Worcestershire sauce
- 2 garlic cloves, minced
- 2 teaspoons fresh lemon juice
- 1 large egg, beaten (for sealing)
- Vegetable oil, for frying (or neutral oil like canola)
- Optional garnish: chopped parsley, lemon wedges
Directions
- Prepare the filling. In a medium bowl, gently fold lump crab meat with red bell pepper, green onions, mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire, garlic, and lemon juice. Aim for a moist mixture that holds shape.
- Chill briefly. Cover the bowl and pop it in the fridge for 10 minutes—this firms the filling and makes rolling easier.
- Lay out wrappers. Place an egg roll wrapper on your work surface, corner facing you (like a diamond). Keep the rest covered with a damp towel to prevent drying.
- Scoop and seal. Spoon about 2 tablespoons of crab cake mix in the center. Brush the edges with beaten egg. Fold the bottom corner up, tuck in sides, then roll to seal.
- Heat the oil. In a large skillet or Dutch oven, warm 1–2 inches of oil to 350°F. Use a thermometer for accuracy—too cool and they’ll be soggy; too hot and they’ll brown too fast.
- Fry to golden. Gently place 3–4 rolls at a time (don’t overcrowd). Cook 2–3 minutes per side, until deep golden and crisp.
- Drain and serve. Transfer egg rolls to a paper-towel-lined plate. Serve hot with tangy dipping sauce—spicy mayo or sweet chili pairs wonderfully.
Servings & Timing
- Yield: Makes 12 Crab Cake Egg Rolls
- Prep Time: 20 minutes (including chopping and mixing)
- Fry Time: 15 minutes total (in batches)
- Total Time: 35 minutes
Variations
- Veggie twist: swap crab meat for shredded jackfruit and vegan mayo for a plant-based seafood snack.
- Heat it up: mix chopped jalapeño or a teaspoon of chili paste into the filling for a spicy kick.
- Mini bites: use wonton wrappers for bite-sized party appetizers.
- Cheese boost: add ¼ cup shredded pepper jack for creamy, melty pockets.
- Herb swap: trade parsley for dill or cilantro to change the flavor profile.
- Gluten-free: use rice paper wrappers and shallow-fry for a lighter option.
Storage & Reheating
- To Store: Keep cooled egg rolls in an airtight container in the fridge for up to 2 days.
- To Freeze: Arrange uncooked rolls on a baking sheet, flash-freeze for 1 hour, then transfer to a freezer bag for up to 1 month.
- To Reheat: For cooked rolls, bake at 375°F on a wire rack for 8–10 minutes until crisp. For frozen, add 5 extra minutes.
FAQs
Q: Can I bake these instead of frying?
A: Absolutely—you can brush them with oil and bake at 400°F for 15–18 minutes, flipping halfway for even browning.
Q: How do I avoid soggy wrappers?
A: Ensure your oil is at the right temperature (350°F) and don’t overcrowd the pan. Drain well on paper towels.
Q: What dipping sauce works best?
A: Spicy mayo (mayo + sriracha) is a favorite, but sweet chili sauce or tartar sauce also shine with seafood flavor.
Q: Can I prepare the filling ahead?
A: Yes, you can mix it up to 24 hours in advance—just keep it tightly covered in the fridge.
Q: What if I don’t have Old Bay seasoning?
A: A blend of paprika, celery salt, black pepper, and a pinch of cayenne works as a homemade seafood seasoning sub.
Q: Are these freezer-friendly?
A: Uncooked egg rolls freeze best. Fry from frozen for a super-convenient snack later.
Q: How do I keep rolls from unwrapping?
A: Seal edges firmly with beaten egg and press gently—but not too forcefully, or wrappers can tear.
Q: Can I make them vegetarian?
A: Swap crab meat for artichoke hearts or heart of palm with the same spices for a fun seafood-style appetizer.
Conclusion
Crab Cake Egg Rolls bring a playful twist to your next party or weeknight feast, combining the best of seafood appetizer charm with a fun fusion cuisine flair. Why not give them a whirl, drop a comment on how they turned out, or check out more seafood snacks right here? Happy frying!
Crab Cake Egg Rolls
Ingredients
- 12 wrappers egg roll wrappers (refrigerated section)
- 1 pound lump crab meat picked over for shells
- 1/2 cup red bell pepper finely chopped
- 1/4 cup green onions thinly sliced
- 2 tablespoons mayonnaise light or vegan if preferred
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon Worcestershire sauce
- 2 cloves garlic minced
- 2 teaspoons lemon juice fresh
- 1 large egg beaten, for sealing
- Vegetable oil for frying
Instructions
- In a bowl, gently fold crab meat, bell pepper, onions, mayo, mustard, Old Bay, Worcestershire, garlic, and lemon juice until combined.
- Cover and chill the mixture for about 10 minutes to firm it up for easier rolling.
- Lay each egg roll wrapper on a flat surface with a corner pointing toward you and keep extras under a damp towel.
- Place 2 tablespoons of filling in the center, brush edges with beaten egg, fold bottom corner, tuck in sides, and roll up to seal.
- Heat 1–2 inches of oil in a skillet to 350°F; use a thermometer for accuracy.
- Fry 3–4 rolls at a time for 2–3 minutes per side until deep golden and crisp, then drain on paper towels.
- Serve hot with your favorite dipping sauce, such as sweet chili or spicy mayo.
Notes
Nutrition
