Crab Cake Egg Rolls are the ultimate fusion of two delicious dishes: the tender, flavorful filling of a crab cake wrapped in the crispy, golden perfection of an egg roll. These rolls are perfect as a starter, party snack, or even a main course when paired with a fresh salad. Serve them with a tangy dipping sauce for a truly irresistible treat.
Ingredients
For the Filling:
- 8 oz lump crab meat (picked over for shells)
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 cup breadcrumbs (Panko works best)
- 1 egg, beaten
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley
- 1/4 cup finely diced red bell pepper
- 1 green onion, finely chopped
- Salt and pepper to taste
For the Rolls:
- 10–12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
For the Dipping Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1 teaspoon hot sauce
Equipment
- Large mixing bowl
- Small bowl (for egg wash)
- Deep frying pan or pot
- Tongs
- Paper towels (for draining)
- Measuring cups and spoons
Instructions
In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, breadcrumbs, beaten egg, Old Bay seasoning, Worcestershire sauce, parsley, red bell pepper, green onion, salt, and pepper. Mix gently to avoid breaking up the crab meat too much.
Lay an egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond). Place 2–3 tablespoons of the crab mixture near the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides tightly. Brush the top corner with the beaten egg and roll tightly to seal. Repeat with the remaining wrappers and filling.
Heat about 2 inches of vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 350°F (175°C). Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy, about 3–4 minutes. Remove with tongs and drain on paper towels.
In a small bowl, whisk together mayonnaise, lemon juice, Old Bay seasoning, and hot sauce to make the dipping sauce.
Serve the crab cake egg rolls hot with the dipping sauce on the side.
Tips for Success
- Use fresh, high-quality crab meat for the best flavor.
- Be sure to seal the egg rolls tightly to prevent them from opening while frying.
- If you prefer baking, brush the egg rolls with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway through.
These Crab Cake Egg Rolls are a unique and flavorful twist on a classic appetizer. With their crispy exterior and savory, crab-filled center, they’re sure to impress at your next gathering. Pair them with the zesty dipping sauce for a crowd-pleasing snack that everyone will love!
Crab Cake Egg Rolls Recipe
Equipment
- Large mixing bowl
- Small bowl (for egg wash)
- Deep frying pan or pot
- Tongs
- Paper towels (for draining)
- Measuring cups and spoons
Ingredients
- For the Filling:
- 8 oz lump crab meat picked over for shells
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 cup breadcrumbs Panko works best
- 1 egg beaten
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chopped fresh parsley
- 1/4 cup finely diced red bell pepper
- 1 green onion finely chopped
- Salt and pepper to taste
- For the Rolls:
- 10 –12 egg roll wrappers
- 1 egg beaten (for sealing)
- Vegetable oil for frying
- For the Dipping Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1 teaspoon hot sauce
Instructions
- In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, breadcrumbs, beaten egg, Old Bay seasoning, Worcestershire sauce, parsley, red bell pepper, green onion, salt, and pepper. Mix gently to avoid breaking up the crab meat too much.
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond). Place 2–3 tablespoons of the crab mixture near the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides tightly. Brush the top corner with the beaten egg and roll tightly to seal. Repeat with the remaining wrappers and filling.
- Heat about 2 inches of vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 350°F (175°C). Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy, about 3–4 minutes. Remove with tongs and drain on paper towels.
- In a small bowl, whisk together mayonnaise, lemon juice, Old Bay seasoning, and hot sauce to make the dipping sauce.
- Serve the crab cake egg rolls hot with the dipping sauce on the side.
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