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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
Cook Time 10 minutes
Total Time 35 minutes
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.