Crab Cake Egg Rolls – The Ultimate Seafood Appetizer

If you’ve ever found yourself torn between ordering crispy egg rolls or savory crab cakes, Crab Cake Egg Rolls are here to solve your foodie dilemma once and for all. These golden-fried delights combine the best of both worlds — the rich, flavorful filling of a Maryland-style crab cake wrapped in the satisfying crunch of an egg roll shell.

Perfect as an appetizer, game day snack, or even a main course with a fresh salad, these rolls are bursting with flavor, texture, and indulgent satisfaction. Whether you’re a seafood lover or simply looking for something to impress guests, this recipe delivers big flavor in every crispy bite.

Why You’ll Love This Recipe

• 🦀 Crispy and creamy — the contrast of crunchy shell and tender crab filling is unbeatable.
• 🍋 Restaurant quality at home — tastes like an upscale seafood bar favorite.
• 🌶️ Customizable — add a little heat or tang to make it your own.
• 🍽️ Perfect for entertaining — bite-sized, easy to dip, and sure to wow guests.

The Story Behind Crab Cake Egg Rolls

The fusion of seafood and Asian-inspired wrappers may sound unconventional, but the concept has deep culinary roots. Many coastal cities like Baltimore, Charleston, and New Orleans have reimagined their classic crab cakes with global twists. These Crab Cake Egg Rolls celebrate that same creativity — combining the soulful flavors of seasoned crab meat with the satisfying crunch of a perfectly fried roll.

What makes this version special is its creamy, herbed filling that keeps the crab front and center while holding everything together for the perfect bite. Pair it with a zesty lemon aioli or spicy remoulade sauce, and you’ve got a dish worthy of any food festival.

Ingredients

For the Filling

• 1 lb lump crab meat (fresh or canned, drained)
• ¼ cup mayonnaise
• 4 oz cream cheese, softened
• 1 egg, lightly beaten
• ½ cup breadcrumbs (panko or regular)
• ¼ cup finely diced red bell pepper
• 2 green onions, chopped
• 1 tsp Old Bay seasoning
• ½ tsp garlic powder
• ½ tsp Dijon mustard
• 1 tsp Worcestershire sauce
• Salt and pepper to taste
• Juice of ½ lemon

For the Egg Rolls

• 12 egg roll wrappers
• 1 egg, beaten (for sealing)
• Oil for frying (vegetable or peanut oil)

Optional Dipping Sauce

• ½ cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp hot sauce or Sriracha
• 1 tbsp finely chopped parsley

Instructions

1. Prepare the Filling:
   In a large mixing bowl, combine cream cheese, mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay, garlic powder, salt, and pepper. Mix until smooth and well combined.
2. Add the Crab Meat:
   Gently fold in the crab meat, diced peppers, green onions, and breadcrumbs. Stir just until everything is evenly mixed — avoid breaking the crab too much for the best texture.
3. Assemble the Egg Rolls:
   Lay one egg roll wrapper on a clean surface with a corner facing you (like a diamond). Spoon about 2 tablespoons of filling into the center. Fold the bottom corner up over the filling, then fold in both sides, and roll tightly toward the top. Brush the edge with beaten egg to seal.
4. Heat the Oil:
   In a deep skillet or fryer, heat oil to 350°F (175°C). Ensure there’s enough oil to fully submerge the egg rolls.
5. Fry Until Golden:
   Carefully place 3–4 egg rolls in the hot oil at a time. Fry for 3–4 minutes, turning occasionally, until golden brown and crisp.
6. Drain and Cool:
   Remove with a slotted spoon and place on a wire rack or paper towels to drain excess oil. Let cool slightly before serving.
7. Make the Dipping Sauce:
   In a small bowl, whisk together mayonnaise, lemon juice, mustard, hot sauce, and parsley until smooth. Serve alongside the warm egg rolls.

Crab Cake Egg Rolls

A crispy, creamy fusion of crab cakes and egg rolls — golden fried perfection with savory seafood flavor.

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Servings: 12 egg rolls

Course: Appetizer, Snack

Cuisine: American, Fusion

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

Filling

• 1 lb lump crab meat fresh or canned, drained
• 0.25 cup mayonnaise
• 4 oz cream cheese softened
• 1 egg lightly beaten
• 0.5 cup breadcrumbs
• 0.25 cup red bell pepper finely diced
• 2 green onions chopped
• 1 tsp Old Bay seasoning
• 0.5 tsp garlic powder
• 0.5 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 0.5 lemon juiced

Egg Rolls

• 12 egg roll wrappers
• 1 egg beaten for sealing
• oil for frying vegetable or peanut oil

Equipment

• Mixing bowls
• Frying pan or deep fryer
• Slotted spoon
• Wire rack

Method

 

1. In a bowl, combine cream cheese, mayonnaise, egg, mustard, Worcestershire sauce, lemon juice, Old Bay, and garlic powder.
2. Fold in crab meat, bell pepper, green onions, and breadcrumbs. Mix gently until combined.
3. Place 2 tablespoons filling in each egg roll wrapper and roll tightly, sealing edges with beaten egg.
4. Heat oil to 350°F (175°C). Fry rolls in batches for 3–4 minutes until golden.
5. Drain on wire rack and serve warm with dipping sauce.

Notes

Use fresh lump crab for best texture. Can be air fried at 375°F for 10–12 minutes for a lighter version.

Serving Suggestions

• Serve with lemon wedges for a zesty finish.
• Pair with a crisp green salad or light coleslaw for a refreshing balance.
• Offer a variety of dipping sauces — from tangy cocktail sauce to spicy sriracha mayo.
• For a party, cut the rolls in half diagonally and arrange on a platter with dipping bowls for easy serving.

Tips for Success

1. Use Lump Crab Meat:
   The flavor and texture are far superior to imitation crab. If using canned crab, drain it thoroughly to avoid soggy filling.
2. Don’t Overfill the Wrapper:
   Too much filling can cause them to burst during frying.
3. Seal Properly:
   Brush egg on the edges before rolling — this ensures a tight, leak-proof seal.
4. Test the Oil Temperature:
   If the oil isn’t hot enough, the rolls will absorb excess grease. If it’s too hot, they’ll brown before the filling heats through.
5. Air Fryer Option:
   For a lighter version, brush egg rolls lightly with oil and cook in an air fryer at 375°F (190°C) for 10–12 minutes, flipping halfway through.

Fun Variations

• Spicy Jalapeño Crab Rolls: Add finely chopped jalapeños to the filling for a fiery kick.
• Asian-Inspired: Mix in a bit of soy sauce and shredded cabbage for an umami-rich flavor.
• Cheesy Twist: Add shredded mozzarella or pepper jack for gooey goodness.
• Mini Bites: Use wonton wrappers instead of egg rolls for bite-sized appetizers.

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze uncooked rolls on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry straight from frozen, adding 1–2 minutes to cooking time.
• Reheat: Reheat cooked rolls in an oven or air fryer to keep them crispy — avoid the microwave if possible.

Final Thoughts

These Crab Cake Egg Rolls bring the flavor of coastal crab shacks right to your kitchen — crispy on the outside, creamy and flavorful inside. Whether you’re hosting a dinner party, craving a creative seafood snack, or looking for a twist on traditional crab cakes, this recipe delivers on every level.

Each bite combines rich, buttery crab with aromatic spices and a satisfying crunch. It’s proof that great recipes happen when you mix tradition with a little creativity — and plenty of love for good food.