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These crispy bites marry all the savory goodness of lump-crab cakes with the fun crunch of egg rolls—an irresistible appetizer you’ll keep making again and again!
Why You’ll Love This Recipe
* Ready in under an hour—fast prep and fry
* No oven needed—just a skillet or fryer
* Make-ahead friendly—assemble and chill or freeze
* Crowd-pleasing appetizer for game day or parties
* Golden, crunchy exterior meets creamy crab filling
* Customizable spice level with your favorite seasonings
* Dippable with aioli, remoulade, cocktail sauce—you choose!
Ingredients
• 8 oz lump crab meat (picked clean of shells)
• 4 oz cream cheese, softened
• ½ cup mayonnaise (or Greek yogurt)
• 1 tsp Dijon mustard
• ½ tsp Old Bay seasoning
• 1 small shallot, finely diced (or 2 Tbsp red onion)
• 1 tsp lemon zest (freshly grated)
• 1 Tbsp fresh parsley, chopped
• 12 egg roll wrappers (store-bought)
• ½ cup panko breadcrumbs (optional, for extra crunch)
• Vegetable oil, for frying (about 1–2 inches in pan)
• Salt & pepper, to taste
Directions
1. In a medium bowl, gently combine the crab meat, cream cheese, mayonnaise, Dijon mustard, Old Bay, shallot, lemon zest, parsley, salt, and pepper until evenly mixed.
Tip: Use a rubber spatula to avoid over-breaking the crab lumps.
2. Lay an egg roll wrapper on a clean surface in a diamond shape; keep the remaining wrappers covered with a damp towel so they don’t dry out.
3. Spoon about 2 Tbsp of the crab mixture onto the lower third of the wrapper. If using panko, sprinkle a little on top for extra crisp.
4. Fold the bottom corner over the filling, then fold in both sides and tightly roll upward—seal the final edge with a fingertip of water.
5. Arrange the rolled egg rolls on a baking sheet and chill in the fridge for 15 minutes; this helps them hold their shape and get super crunchy.
6. Pour oil into a heavy skillet (or preheat a deep fryer) to about 350°F (175°C)—an instant-read thermometer really helps here.
7. Fry rolls in batches, 3–4 minutes per side, until they’re an even golden brown—avoid overcrowding so the temperature stays steady.
8. Transfer to a paper towel–lined rack or plate to drain, then serve hot with lemon wedges and your favorite dipping sauce.
Servings & Timing
Makes 6 servings (2 egg rolls each)
Prep Time: 20 minutes
Chill Time: 15 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Variations
• Spicy Sriracha Crab Rolls: stir in 1 Tbsp sriracha to the filling.
• Baked Version: brush with oil and bake at 400°F for 15 minutes, flipping halfway.
• Gluten-Free: swap wrappers for rice paper or gluten-free egg roll wrappers.
• Mini Crab Bites: cut wrappers in half to make 24 small rolls.
• Cheesy Spinach Twist: add ¼ cup chopped spinach and 2 Tbsp shredded cheddar.
• Tropical Twist: mix in 2 Tbsp finely diced mango for a sweet pop.
Storage & Reheating
Store cooled egg rolls in an airtight container in the fridge for up to 3 days. Freeze uncooked rolls in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. To reheat, pop in an air fryer at 350°F for 3–4 minutes (from chilled) or fry/bake from frozen until golden.
FAQs
Q: Can I bake instead of fry?
A: Absolutely—brush with oil and bake at 400°F for 12–15 minutes, flipping halfway for even crisp.
Q: How do I stop soggy bottoms?
A: Drain on a rack rather than paper towels so air circulates, keeping them crisp all around.
Q: Is imitation crab OK?
A: You can use it—just pat dry first since it has more moisture than lump.
Q: What dipping sauce works best?
A: Remoulade, sriracha mayo, cocktail sauce, or even plain lemon-garlic aioli are all winners.
Q: Can I prep these a day ahead?
A: Yes—roll, cover, and refrigerate up to 24 hours (or freeze raw for longer).
Q: How do I keep the filling from leaking?
A: Chill the rolls before cooking and don’t overfill; seal well with water.
Conclusion
These Crab Cake Egg Rolls 2 offer a perfect balance of creamy, briny crab cake filling and that golden, crunchy shell. Whether you’re hosting a crowd or craving a special snack, they’re sure to impress. Give them a whirl, leave a comment on how they turned out, and explore more of my favorite seafood appetizers right here!
Crab Cake Egg Rolls 2
Ingredients
- 8 oz lump crab meat picked clean of shells
- 4 oz cream cheese softened
- 1/2 cup mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp Old Bay seasoning
- 1 small shallot finely diced
- 1 tsp lemon zest
- 1 Tbsp fresh parsley chopped
- 12 wrappers egg roll wrappers
- 1/2 cup panko breadcrumbs optional, for extra crunch
- Vegetable oil for frying or baking
- Salt and pepper to taste
Instructions
- In a medium bowl, gently toss the crab meat with cream cheese, mayonnaise, Dijon mustard, Old Bay seasoning, shallot, lemon zest, parsley, salt, and pepper until well combined.
- Lay an egg roll wrapper on a clean surface in a diamond shape; keep the others covered with a damp towel to prevent drying.
- Spoon about 2 tablespoons of crab filling into the center, fold the bottom corner over, then fold in the sides and roll up tightly; seal the top corner with a light dab of water.
- Place the assembled rolls on a baking sheet and chill in the refrigerator for 15 minutes to help them hold their shape.
- Heat 1–2 inches of vegetable oil in a heavy-bottomed skillet or deep fryer to 350°F (175°C), using an instant-read thermometer for accuracy.
- Fry the egg rolls in batches, about 3–4 minutes per side, until evenly golden brown; don’t overcrowd the pan.
- Use a slotted spoon to transfer the egg rolls to a paper towel–lined rack to drain excess oil, then serve warm with your favorite dipping sauce.
Notes
Nutrition
