Crab Cake Egg Rolls combine the savory richness of classic crab cakes with the satisfying crunch of crispy egg rolls. This appetizer is perfect for parties, family gatherings, or an indulgent snack anytime. Filled with tender lump crab meat, fresh vegetables, and seasoned with Old Bay, these egg rolls deliver bold, fresh seafood flavors wrapped in a golden, crispy shell.
Ingredients
- 1 lb lump crab meat, well-drained
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 beaten egg
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped red bell pepper
- 1 tbsp fresh lemon juice
- 1 tsp Old Bay seasoning
- Salt and pepper, to taste
- 12 egg roll wrappers
- Vegetable oil for frying (or baking)
Instructions
- Prepare the filling: In a large bowl, gently mix lump crab meat with mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, breadcrumbs, green onions, red bell pepper, lemon juice, Old Bay seasoning, salt, and pepper. Be careful not to break up the crab too much, preserving its texture.
- Assemble the egg rolls: Place an egg roll wrapper on a clean surface in a diamond shape. Spoon 2–3 tablespoons of the crab mixture near the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edges with a little water. Repeat with remaining wrappers and filling.
- Cook the egg rolls:
- Frying: Heat 1-2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry egg rolls in batches for 3-4 minutes or until golden brown, turning occasionally for even crisping. Drain on paper towels.
- Baking (healthier option): Preheat oven to 400°F (200°C). Place egg rolls on a baking sheet lined with parchment. Bake 12-15 minutes, turning halfway through, until crisp and golden.
- Serve: Enjoy warm with tartar sauce, spicy aioli, sweet chili sauce, or your favorite dip.
Tips & Storage
- For best flavor and texture, serve egg rolls fresh and hot.
- Leftovers keep well refrigerated for up to 2 days; reheat in the oven to restore crispness.
- Freeze uncooked egg rolls on a tray, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes.
- Add finely chopped celery or carrots to the filling for extra crunch and color.
- Sprinkle extra Old Bay seasoning on the outside before cooking for an extra burst of flavor.
Chef Tips
- Emeril Lagasse suggests using fresh lemon juice to brighten seafood dishes.
- Bobby Flay recommends pairing crab appetizers with zesty remoulade or aioli for balanced richness.
- Giada De Laurentiis advises using panko breadcrumbs for extra crispy texture.
Crab Cake Egg Rolls offer a delicious, crowd-pleasing fusion that’s easy to make and irresistible to eat — a perfect appetizer or snack for any occasion!