These Crab Cake Egg Rolls brilliantly combine the beloved flavors of Maryland crab cakes with the crispy satisfaction of Chinese egg rolls. This fusion dish takes the delicate sweetness of lump crab meat, seasoned perfectly with Old Bay and classic crab cake ingredients, then wraps it in a crunchy egg roll shell that creates an irresistible contrast of textures.

Why You’ll Love This Recipe

• Perfect fusion of Asian and American coastal cuisine that impresses at any gathering
• Easier to handle and serve than traditional crab cakes, with less risk of falling apart
• Great make-ahead appetizer option that can be prepared in advance and fried just before serving
• Crispy exterior provides delightful textural contrast to the tender, flavorful crab filling
• Versatile appetizer that pairs with multiple dipping sauces to customize your experience

Ingredients

• Lump Crab Meat: Look for fresh lump crab meat for the best flavor and texture. Canned is acceptable in a pinch, but fresh will elevate your egg rolls significantly.
• Mayonnaise: Provides creaminess and helps bind the filling together. Choose a good quality mayo for the best results.
• Dijon Mustard: Adds a tangy kick that complements the sweetness of the crab. Whole grain mustard works as an alternative for extra texture.
• Worcestershire Sauce: Brings umami depth to the filling. This is essential for that authentic crab cake flavor profile.
• Egg: Acts as a binder to hold the crab mixture together. Make sure it’s well beaten before incorporating.
• Breadcrumbs: Helps absorb moisture and provide structure. Panko breadcrumbs can be substituted for a lighter texture.
• Green Onions: Adds fresh, mild onion flavor. Chop them finely so they distribute evenly throughout the filling.
• Red Bell Pepper: Contributes sweet flavor, color, and texture. Yellow or orange peppers work well too for a similar sweet profile.
• Lemon Juice: Brightens the filling with acidity that cuts through the richness. Fresh is always best here.
• Old Bay Seasoning: The quintessential seafood seasoning that gives authentic Maryland crab cake flavor. This is non-negotiable for authentic taste!
• Egg Roll Wrappers: The vessel for your delicious filling. Look for these in the refrigerated section of your grocery store, usually near tofu products.
• Vegetable Oil: For frying to golden perfection. Peanut oil or canola oil are excellent high-heat alternatives.

Variations

Asian-Inspired Crab Rolls

Give these a decidedly Asian twist by adding 1 teaspoon of grated ginger, 1 tablespoon of soy sauce, and substituting the green onions with finely chopped cilantro. Serve with a sweet chili sauce or soy-ginger dipping sauce for an East-meets-East Coast fusion.

Spicy Cajun Crab Rolls

Kick up the heat by replacing Old Bay with Cajun seasoning, adding minced jalapeños, and incorporating a tablespoon of hot sauce into the mixture. These fiery rolls pair wonderfully with a cooling remoulade sauce.

Baked Version

For a lighter alternative, brush the assembled egg rolls with olive oil and bake at 425°F for 15-20 minutes until golden brown and crispy. While not quite as decadent as the fried version, these still deliver satisfying crunch with fewer calories.

How to Make the Recipe

Step 1: Prepare the Crab Filling

Gently combine the lump crab meat with mayonnaise, Dijon mustard, Worcestershire sauce, and beaten egg in a large bowl. Add the breadcrumbs, finely chopped green onions, red bell pepper, lemon juice, Old Bay seasoning, salt, and pepper. Mix everything with a light hand to maintain the integrity of the crab lumps. The texture should be moist but hold together when pressed.

Step 2: Roll the Egg Rolls

Place an egg roll wrapper on a clean work surface, positioned like a diamond. Spoon 2-3 tablespoons of the crab mixture onto the lower third of the wrapper. Fold the bottom corner up over the filling, then fold in both sides. Dab a bit of water on the remaining corner and edges, then continue rolling upward to seal completely. The water acts as glue to ensure the wrapper stays closed during frying.

Step 3: Fry to Golden Perfection

Heat vegetable oil in a deep skillet or pot to 350°F. Test the temperature by dropping a small piece of egg roll wrapper into the oil—it should bubble immediately and turn golden within about 60 seconds. Carefully lower egg rolls into the hot oil, cooking in batches of 3-4 to avoid overcrowding. Fry for 3-4 minutes, turning occasionally, until all sides are crispy and golden brown. Transfer to paper towels to drain excess oil.

Tips for Making the Recipe

• Drain the crab meat thoroughly before mixing to prevent a soggy filling
• For the crispiest results, make sure your oil maintains a steady 350°F throughout frying
• Don’t overstuff the egg rolls—they may burst during frying if too full
• If the edges of your wrappers aren’t sealing well, create a paste with a bit of flour and water to help them stick
• Let the crab mixture rest in the refrigerator for 30 minutes before rolling to allow flavors to meld and make the mixture easier to handle
• Keep rolled egg rolls covered with a damp paper towel until ready to fry to prevent them from drying out

How to Serve

Serve these Crab Cake Egg Rolls hot and crispy with a selection of dipping sauces. Classic options include tartar sauce, remoulade, or cocktail sauce for traditional crab cake lovers. For an Asian-inspired twist, offer sweet chili sauce or a sriracha-mayo blend. Arrange on a platter with lemon wedges and fresh herbs like parsley or cilantro for a pop of color. These make an excellent passed appetizer at parties, a starter for a seafood dinner, or can be paired with a light salad for a satisfying lunch.

Make Ahead

These egg rolls are perfect for make-ahead preparation. You can prepare the crab mixture up to 24 hours in advance and store it covered in the refrigerator. The filled and rolled egg rolls can be assembled and stored in a single layer (not touching) on a parchment-lined baking sheet, covered with plastic wrap, for up to 8 hours before frying. For longer storage, freeze the uncooked rolls on a baking sheet until solid, then transfer to a freezer bag where they’ll keep for up to 3 months. Fry directly from frozen, adding 1-2 minutes to the cooking time.

FAQs

Can I use imitation crab meat instead of lump crab?

While authentic lump crab meat provides the best flavor and texture, imitation crab (surimi) can be used as a budget-friendly alternative. The egg rolls will have a different taste and texture, but will still be delicious. If using imitation crab, chop it into small pieces to better mimic the texture of lump crab.

How do I prevent my egg rolls from getting soggy?

Ensure your crab mixture isn’t too wet by properly draining the crab meat and using the right amount of binders. Fry at the proper temperature (350°F) and serve immediately after cooking. If you need to hold them before serving, keep warm in a 250°F oven on a wire rack over a baking sheet to maintain crispness.

Can these be prepared in an air fryer?

Absolutely! Preheat your air fryer to 375°F, spray the egg rolls lightly with cooking oil, and air fry for 8-10 minutes, turning halfway through cooking. They won’t be quite as decadent as deep-fried versions but will still have a satisfying crunch with significantly less oil.

What’s the best way to reheat leftover egg rolls?

For the crispiest results, reheat in an oven preheated to 350°F for about 10 minutes. A toaster oven works wonderfully too. Avoid microwaving as this will make them soggy. If you have an air fryer, 3-4 minutes at 350°F will restore much of their original crispness.

Conclusion

These Crab Cake Egg Rolls represent the perfect marriage of classic Maryland flavors with crispy Asian technique. They transform the sometimes delicate and crumbly crab cake into a portable, dippable delight that maintains all the beloved flavors while adding an irresistible crunch. Whether served as an impressive appetizer at your next gathering or enjoyed as a special treat at home, these fusion egg rolls are sure to become a requested favorite. With make-ahead convenience and endless variations possible, this recipe deserves a permanent spot in your culinary repertoire.

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