Crab Cake Egg Rolls are a creative twist on two beloved classics: crispy egg rolls and flavorful crab cakes. These golden, crunchy delights are stuffed with a rich blend of crab meat, breadcrumbs, and seasonings, then fried to perfection.
Dip them in a tangy remoulade or creamy tartar sauce for an appetizer that’s sure to impress at parties, game nights, or family dinners.
Kitchen Equipment Needed
- Mixing bowl
- Frying pan or deep fryer
- Slotted spoon
- Paper towels
- Small bowl (for dipping sauce)
Ingredients
For the Egg Rolls:
- 1 lb lump crab meat (picked over for shells)
- ½ cup breadcrumbs (Panko or regular)
- 1 egg, lightly beaten
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- 2 tbsp fresh parsley, chopped
- 10-12 egg roll wrappers
- Vegetable oil (for frying)
For the Dipping Sauce (optional):
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp Old Bay seasoning
- ½ tsp hot sauce
Directions
- Prepare the Filling:
- In a large mixing bowl, combine crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, and parsley. Mix gently to avoid breaking up the crab meat too much.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape).
- Place 2-3 tablespoons of the crab mixture in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a bit of water to keep the roll closed. Repeat with the remaining wrappers and filling.
- Heat the Oil:
- Fill a frying pan or deep fryer with vegetable oil to about 2 inches deep. Heat the oil to 350°F (175°C).
- Fry the Egg Rolls:
- Fry the egg rolls in batches, 2-3 at a time, for 2-3 minutes per side or until golden brown and crispy.
- Remove with a slotted spoon and place on paper towels to drain excess oil.
- Make the Dipping Sauce:
- In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, and hot sauce. Adjust seasoning to taste.
- Serve:
- Serve the egg rolls warm with dipping sauce on the side.
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Nutrition (per egg roll, approx. 12 servings)
Calories: ~170
Protein: 10g
Carbohydrates: 12g
Fat: 9g, Fiber: 1g
Sodium: 360mg
Expert Tips
- For a lighter version, bake the egg rolls at 400°F for 15-18 minutes, turning halfway through.
- Use fresh, high-quality crab meat for the best flavor.
- Add a pinch of cayenne pepper to the filling for a spicy kick.
FAQs
Can I make these ahead of time?
Yes, assemble the egg rolls and store them in the refrigerator for up to 24 hours before frying.
Can I freeze them?
Yes, freeze uncooked egg rolls in a single layer on a baking sheet, then transfer them to an airtight container. Fry directly from frozen, adding an extra minute or two to the cook time.
What other dipping sauces work well?
Try sweet chili sauce, sriracha mayo, or a simple lemon aioli.
Storing & Reheating
Storing: Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 375°F for 10 minutes to restore crispiness.
Substitutions & Variations
- Substitute lump crab meat with imitation crab or a mix of shrimp and crab for a budget-friendly option.
- Add finely diced red bell pepper or celery for extra texture and flavor.
- Swap Old Bay seasoning with Cajun seasoning for a Southern-inspired twist.
Crab Cake Egg Rolls
Equipment
- - Mixing bowl
- - Frying pan or deep fryer
- - Slotted spoon
- - Paper towels
- - Small bowl (for dipping sauce)
Ingredients
- **For the Egg Rolls:**
- - 1 lb lump crab meat picked over for shells
- - ½ cup breadcrumbs Panko or regular
- - 1 egg lightly beaten
- - 2 tbsp mayonnaise
- - 1 tsp Dijon mustard
- - 1 tsp Old Bay seasoning
- - ½ tsp garlic powder
- - 2 tbsp fresh parsley chopped
- - 10-12 egg roll wrappers
- - Vegetable oil for frying
- **For the Dipping Sauce optional:**
- - ½ cup mayonnaise
- - 1 tbsp Dijon mustard
- - 1 tbsp lemon juice
- - 1 tsp Old Bay seasoning
- - ½ tsp hot sauce
Instructions
- **Prepare the Filling:**
- - In a large mixing bowl, combine crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, and parsley. Mix gently to avoid breaking up the crab meat too much.
- **Assemble the Egg Rolls:**
- - Lay an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape).
- - Place 2-3 tablespoons of the crab mixture in the center of the wrapper.
- - Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a bit of water to keep the roll closed. Repeat with the remaining wrappers and filling.
- **Heat the Oil:**
- - Fill a frying pan or deep fryer with vegetable oil to about 2 inches deep. Heat the oil to 350°F (175°C).
- **Fry the Egg Rolls:**
- - Fry the egg rolls in batches, 2-3 at a time, for 2-3 minutes per side or until golden brown and crispy.
- - Remove with a slotted spoon and place on paper towels to drain excess oil.
- **Make the Dipping Sauce:**
- - In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, and hot sauce. Adjust seasoning to taste.
- **Serve:**
- - Serve the egg rolls warm with dipping sauce on the side.
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