Get ready to discover your new favorite appetizer obsession. These Crab Cake Egg Rolls combine the rich, savory flavor of classic crab cakes with the irresistible crunch of a perfectly fried egg roll wrapper. This recipe delivers a restaurant-quality experience right in your own kitchen, creating a truly unforgettable bite that’s perfect for parties, game days, or any time you crave a special treat. Forget boring snacks; these crispy delights are guaranteed to impress everyone.
Why You’ll Love This Crab Cake Egg Rolls Recipe
This isn’t just another appetizer recipe; it’s a game-changer. We’ve packed all the flavor of a gourmet crab cake into a fun, dippable, and incredibly crispy package. They are surprisingly easy to assemble, and the result is a golden-brown, flaky exterior giving way to a warm, creamy, and succulent crab filling.
- Perfectly Crispy: We’ll show you how to achieve that satisfying crunch every single time, whether you’re frying, air frying, or baking.
- Flavor-Packed Filling: Made with lump crab meat and a blend of classic seasonings, the filling is the star of the show.
- The Ultimate Dipping Sauce: Our simple yet addictive spicy remoulade sauce is the perfect complement to the rich crab flavor.
- Versatile Appetizer: Serve them for a party, as a unique side dish, or even as a fun twist on dinner. For another great party food, try our Million Dollar Dip Recipe.
Ingredients You’ll Need
This recipe uses simple, accessible ingredients to create its signature flavor. The key is to use quality lump crab meat for the best texture and taste.
For the Crab Cake Filling
- Lump Crab Meat: The star ingredient. Ensure it’s well-drained and picked over for any shells.
- Mayonnaise: Binds the filling and adds creaminess.
- Panko Breadcrumbs: Helps bind the mixture without making it heavy.
- Dijon Mustard: Adds a tangy depth of flavor.
- Worcestershire Sauce: Provides a savory, umami kick.
- Old Bay Seasoning: The classic seafood seasoning that is essential for authentic flavor.
- Green Onions: For a mild, fresh onion flavor.
- Lemon Juice: A squeeze of fresh lemon brightens up all the flavors.
- Egg Roll Wrappers: You can find these in the refrigerated section of most grocery stores.
For the Spicy Remoulade Sauce
- Mayonnaise: The creamy base of our sauce.
- Sriracha or Hot Sauce: Adjust to your preferred level of heat.
- Dill Relish: Adds a sweet and tangy crunch.
- Capers: For a briny, salty bite.
- Garlic: A small clove, minced, for aromatic flavor.
How to Make Crab Cake Egg Rolls: Step-by-Step
Making these Crab Cake Egg Rolls is a straightforward process. We’ll break it down into making the filling, assembling the rolls, and cooking them to golden perfection.
Step 1: Make the Filling
In a medium bowl, gently fold together the lump crab meat, mayonnaise, Panko breadcrumbs, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped green onions, and fresh lemon juice. Be careful not to overmix or break up the lumps of crab too much. The mixture should be just combined and moist enough to hold together.
Step 2: Assemble the Egg Rolls
Place an egg roll wrapper on a clean, flat surface in a diamond shape (with one corner pointing toward you). Spoon about 2-3 tablespoons of the crab cake filling in a line across the center. Fold the bottom corner up and over the filling, tucking it in snugly. Fold in the left and right corners toward the center, creating an envelope shape. Moisten the edges of the top corner with a little water, then roll it up tightly to seal. Repeat with the remaining wrappers and filling.
Step 3: Cook the Egg Rolls
You have three great options for cooking your Crab Cake Egg Rolls, each yielding a delicious result.
Deep Frying (Classic Method)
Heat about 2-3 inches of vegetable or canola oil in a heavy-bottomed pot to 350°F (175°C). Carefully place a few egg rolls in the hot oil, being sure not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are deep golden brown and crispy. Remove with a slotted spoon and drain on a wire rack.
Air Frying (Lighter Method)
Preheat your air fryer to 375°F (190°C). Lightly spray the egg rolls with cooking spray. Place them in the air fryer basket in a single layer. Cook for 8-10 minutes, flipping halfway through, until golden brown and crispy.
Baking (Easiest Method)
Preheat your oven to 425°F (220°C). Place the egg rolls on a baking sheet lined with parchment paper and spray them generously with cooking spray. Bake for 15-20 minutes, flipping once, until they are golden and crisp.
The Secret to the Best Dipping Sauce
While the Crab Cake Egg Rolls are the star, the dipping sauce is what takes them to the next level. Our spicy remoulade is the perfect balance of creamy, tangy, and spicy. Simply whisk together mayonnaise, sriracha, dill relish, capers, and minced garlic in a small bowl. Let it sit for at least 15 minutes for the flavors to meld. It’s a simple sauce that packs a huge flavor punch and pairs beautifully with seafood dishes like our creamy lobster chowder.
Tips for Perfect, Crispy Egg Rolls Every Time
Follow these simple tips to ensure your egg rolls come out perfectly every time.
- Don’t Overstuff: Use just enough filling to create a plump egg roll without making it difficult to seal. Overstuffing can cause them to burst open during cooking.
- Seal Tightly: Make sure the edges are securely sealed with water to prevent oil from getting inside the wrapper. A tight seal ensures a crispy, not greasy, result.
- Maintain Oil Temperature: If you’re deep-frying, use a thermometer. If the oil is too cool, the egg rolls will absorb too much oil. If it’s too hot, the wrapper will burn before the filling is heated through.
- Serve Immediately: For the best and crispiest texture, serve your egg rolls hot and fresh.
If you enjoy creative and savory roll-ups, you might also like our Sausage, Egg, and Cheese Breakfast Roll-Ups.
Storing, Freezing, and Reheating
These Crab Cake Egg Rolls are a fantastic make-ahead appetizer.
- Storing: Store cooked and cooled egg rolls in an airtight container in the refrigerator for up to 2 days.
- Freezing: For longer storage, you can freeze them either cooked or uncooked. Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They will keep for up to 3 months.
- Reheating: The best way to reheat egg rolls and restore their crispiness is in an oven or air fryer. Reheat at 375°F (190°C) for 5-8 minutes, or until hot and crispy. Avoid using the microwave, as it will make the wrappers soft and soggy.
Frequently Asked Questions
Yes! Both methods work wonderfully. For baking, place them on a baking sheet, spray with oil, and bake at 425°F (220°C) for 15-20 minutes. For air frying, spray with oil and cook at 375°F (190°C) for 8-10 minutes, flipping halfway through.
Absolutely! You can assemble the egg rolls, cover them tightly, and refrigerate them for up to 24 hours before cooking. You can also freeze them uncooked for up to 3 months for a quick and easy appetizer later.
Lump crab meat is the best choice for this recipe. It provides the perfect texture with noticeable pieces of crab. While you can use claw or backfin meat, lump crab will give you the most authentic and delicious crab cake experience.
To get them crispy again, reheat them in an oven or air fryer at 375°F (190°C) for 5-8 minutes until they are hot and re-crisped. Avoid the microwave, as it will make the wrappers soft.
While we love the spicy remoulade, these egg rolls also pair wonderfully with sweet chili sauce, duck sauce, or a simple cocktail sauce. Feel free to get creative with your favorite dipping sauces!
Share Your Creations!
We are so excited for you to try this amazing Crab Cake Egg Rolls recipe! We know it will be a huge hit. If you make it, please leave a comment below and let us know what you think. And don’t forget to save this recipe to your appetizer board on Pinterest so you can always find it!
Crab Cake Egg Rolls Recipe
Crab Cake Egg Rolls: The Ultimate Crispy Appetizer
Ingredients
Equipment
Instructions
- In a medium bowl, gently fold together the lump crab meat, 1/4 cup mayonnaise, Panko breadcrumbs, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, and lemon juice. Be careful not to overmix.
- Place an egg roll wrapper on a flat surface in a diamond shape. Spoon about 2-3 tablespoons of the crab filling in the center. Fold the bottom corner over the filling, then fold in the side corners. Moisten the top corner with water and roll up tightly to seal.
- To Deep Fry: Heat oil to 350°F (175°C) and fry for 3-5 minutes until golden brown. To Air Fry: Preheat to 375°F (190°C), spray egg rolls with oil, and cook for 8-10 minutes, flipping halfway. To Bake: Preheat oven to 425°F (220°C), spray egg rolls with oil, and bake for 15-20 minutes, flipping once.
- In a small bowl, whisk together all sauce ingredients: 1/2 cup mayonnaise, sriracha, dill relish, capers, and minced garlic. Serve alongside the hot egg rolls.
Notes
Don't overcrowd the fryer or air fryer basket; cook in batches for the crispiest results.
The remoulade sauce is even better if made 30 minutes ahead of time to allow the flavors to meld.
