Crab Cake Egg Rolls bring together two food favorites—succulent crab cakes and crispy, golden egg rolls—into one irresistible appetizer or main dish. Each bite combines flaky crab, zesty seasoning, and crunchy wrappers for a perfect blend of textures and flavors. This recipe delivers party-friendly, restaurant-style results from your own kitchen.
Whether you’re looking for a unique party starter, a game day treat, or a delicious dinner addition, these egg rolls are designed to impress and satisfy. Dip them in tangy sauce and watch them disappear at your next gathering!
Why You’ll Love It
Crab Cake Egg Rolls offer the classic richness of crab cakes with an extra crispy twist. The filling pairs real crab meat with fresh vegetables, creamy binders, and bold Cajun spices. Wrapping the mixture in egg roll wrappers then frying gives each roll an irresistible crunch.
They’re easy to customize and serve as finger food or a hearty entrée, making them ideal for family meals, holidays, and impressing guests. Enjoy them hot and fresh with your favorite dipping sauce for a luxurious and memorable treat.
Key Ingredients
The key to unbeatable flavor is quality crab—fresh or high-quality lump crab meat makes a difference. Egg roll wrappers provide the signature crunch and are easy to find in most grocery stores. Creamy mayonnaise, bright lemon juice, fresh herbs, and a hint of Dijon give the filling its distinct tang and depth.
Add celery, green onions, and bell pepper for texture. Finish with a lively Cajun or Old Bay seasoning blend for just the right kick. The result is a filling that’s savory, zesty, and irresistibly moist once cooked.
Ingredients
- 1 pound lump crab meat, drained and picked over
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- 1 egg, lightly beaten
- 1/3 cup diced red bell pepper
- 1/4 cup finely chopped celery
- 1/4 cup chopped green onions
- 2 tablespoons chopped fresh parsley
- 1 cup panko breadcrumbs
- 1 teaspoon Old Bay or Cajun seasoning
- Salt and pepper, to taste
- 12–14 egg roll wrappers
- Vegetable oil, for frying (about 3 cups)
- Optional: extra parsley, lemon wedges, favorite dipping sauce (remoulade, tartar, or spicy mayo)
Instructions
Begin by thoroughly checking your crab meat for any stray shell pieces. Place crab in a large mixing bowl and gently break up any large lumps, taking care not to mash the meat too finely. Add mayonnaise, Dijon mustard, lemon juice, and the beaten egg, mixing until the wet ingredients coat the crab evenly.
Stir in diced bell pepper, chopped celery, green onions, and fresh parsley for color and crunch. Sprinkle in the panko breadcrumbs and seasoning, then fold everything together—aim for a cohesive mixture that holds together but isn’t too wet.
Lay out your egg roll wrappers on a clean, dry surface. Place a heaping two tablespoons of crab filling in the lower third of each wrapper. Shape the mixture into a log for even rolling. Fold the bottom edge over the filling, then fold in the sides snugly, and roll up tightly.
Moisten the top corner with a little water to seal the egg roll, ensuring the ends are tightly closed so no filling escapes during frying. Repeat with remaining filling and wrappers.
Heat vegetable oil in a deep skillet or pot to 350°F (175°C); use enough oil to submerge the egg rolls about halfway if not deep-frying. Fry the egg rolls in batches, without overcrowding, turning occasionally for even browning. Cook until golden and crisp—usually 3–4 minutes per batch.
Use a slotted spoon to transfer finished rolls to a wire rack or paper towels to drain. Let them cool briefly; serve hot, garnished with extra parsley and lemon wedges, with dipping sauce on the side.
Tips & Tricks
Don’t overmix the crab; gentle folding preserves the crab’s luscious texture. Make sure wrappers are tightly sealed to prevent bursting in hot oil. For an extra-crispy shell, double-wrap the egg rolls before frying. If frying in batches, keep finished rolls warm in a low oven.
You can also bake or air fry them: brush lightly with oil and bake at 400°F until golden, or air fry at 375°F for 7–9 minutes, flipping once.
Substitutions
Substitute canned crab meat in a pinch, but be sure to drain very well. Add diced jalapeño or horseradish for more heat, or swap bell pepper with diced pickle for tang. Gluten-free panko and wrappers make the recipe celiac-friendly.
Try using shrimp, fish, or imitation crab if you’re looking to vary the seafood profile. Greek yogurt with a squeeze of lemon can replace some (not all) mayo for a lighter touch.
Serving Suggestions
Serve as an appetizer with remoulade, tartar, or spicy mayo for dipping. For a main course, pair with a fresh salad and roasted veggies. They’re perfect for party platters with cocktail sauce and assorted dips.
For an elegant touch, serve with mixed greens, lemon wedges, and a crisp white wine or sparkling water with citrus. They also work well sliced into halves for sharing or buffet service.
Make-Ahead & Storage
Egg rolls can be fully assembled ahead and kept, covered, in the fridge for up to a day before frying. Leftover cooked egg rolls stay crisp if cooled, then loosely wrapped and stored in the fridge; reheat in the oven or air fryer for best results.
Freeze uncooked rolls on a baking sheet, then transfer to a freezer bag for longer storage. Fry straight from frozen, adding a minute or two to the cook time.
Nutrition Note
Crab is high in protein and low in fat, making this dish indulgent yet relatively light. Baking or air frying reduces oil content, and adding extra veggies boosts nutrition. Watch portion size and use light mayonnaise if desired.
The recipe can meet gluten-free or dairy-free needs with simple swaps, making it great for serving a crowd with mixed preferences.
Variations
Switch up the seasonings with a touch of curry powder or sriracha for global flavor. Mix in diced avocado or water chestnuts for texture. Try mini egg rolls for smaller bites, or use wonton wrappers for bite-sized “crab cake poppers.”
For a brunch twist, add minced cooked bacon and a dash of hot sauce in the filling. Play around with herbs to complement the dipping sauce you choose.
Final Thoughts
Crab Cake Egg Rolls are a standout dish that fuses classic seafood flavor with fried-to-perfection crunch. Effortlessly impressive, they’re just as at home at a holiday party as a relaxed family dinner. With their creamy, zesty filling and crisp wrapper, these egg rolls are proof that fusion cuisine can be both easy and unforgettable. Give them a try, and enjoy a modern spin on two beloved favorites!