Crab Cake Egg Rolls Recipe

Introduction

Crab Cake Egg Rolls are a delightful fusion of crispy egg roll wrappers filled with a flavorful crab cake mixture. Perfect as an appetizer or a main dish, these golden pockets combine the rich taste of crab with a hint of spice and fresh herbs.

Ingredients

• 1 lb lump crab meat (fresh or high-quality canned), picked over for shells
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon smoked paprika
• 1 tablespoon Worcestershire sauce
• 1 large egg, beaten
• 1 tablespoon lemon juice (freshly squeezed)
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped green onions (white and green parts)
• 2 tablespoons finely chopped fresh parsley
• Salt and black pepper to taste
• 12 egg roll wrappers
• Small bowl of water (for sealing wrappers)
• Vegetable oil for deep frying (about 4 cups)

Optional Dipping Sauce – Spicy Remoulade:

• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon capers, finely chopped
• 1 tablespoon pickle relish
• 1 teaspoon hot sauce (like Tabasco)
• 1/2 teaspoon smoked paprika
• 1 teaspoon lemon juice
• Salt and pepper to taste

Instructions

1. Step 1: In a large bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, smoked paprika, and beaten egg. Whisk until smooth and creamy. Fold in the chopped green onions and parsley. Gently fold in the lump crab meat, being careful not to break it apart too much. Add the panko breadcrumbs and stir until just combined. The mixture should hold its shape but remain moist. If too wet, add a few more breadcrumbs.
2. Step 2: Place an egg roll wrapper on a clean, dry surface in a diamond shape (corner pointing toward you). Spoon 2 to 3 tablespoons of crab filling across the center of the wrapper. Fold the bottom corner up over the filling, then fold in the sides tightly. Roll tightly toward the top corner and moisten the edge with water to seal. Repeat with remaining wrappers and filling.
3. Step 3: In a heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Test the temperature with a thermometer or drop a small piece of wrapper in—if it sizzles and floats, the oil is ready.
4. Step 4: Carefully place 3–4 egg rolls into the oil at a time—do not overcrowd. Fry for 3–4 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Repeat until all rolls are fried.
5. Step 5: In a small bowl, combine all remoulade ingredients. Adjust seasoning to taste. Refrigerate until ready to serve.

Tips & Variations

• Use panko breadcrumbs for added crunch and a lighter texture in the crab filling.
• If fresh crab meat isn’t available, opt for high-quality canned lump crab for convenience.
• To make the egg rolls ahead, assemble but do not fry. Freeze them on a baking sheet, then transfer to a container. Fry directly from frozen, adding a minute or two to cooking time.
• Try serving with alternative dipping sauces such as garlic aioli, sweet chili sauce, or tartar sauce for variety.
• For a lower-fat version, bake egg rolls at 400°F (200°C) for 15-20 minutes, flipping halfway until crisp.

Storage

Store any leftover fried crab cake egg rolls in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F (190°C) oven for 8-10 minutes to maintain crispiness. The filling can also be kept for up to 2 days before assembling. The remoulade sauce should be kept refrigerated and used within 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use imitation crab meat for this recipe?

While imitation crab meat can be used, it lacks the rich flavor and texture of lump crab meat. For the best taste and authenticity, fresh or high-quality canned lump crab is recommended.

How do I prevent the egg rolls from bursting while frying?

Make sure not to overfill the wrappers and seal the edges well with water. Also, maintain the oil temperature at 350°F (175°C) to ensure even cooking and crispiness, which helps prevent bursting.

Crab Cake Egg Rolls Recipe

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Crab Cake Egg Rolls combine the rich, savory flavors of classic crab cakes with the crispy, golden texture of deep-fried egg rolls. Filled with lump crab meat mixed with a flavorful blend of mayonnaise, Dijon mustard, Old Bay seasoning, and herbs, these egg rolls make a perfect appetizer or main course. Served with a tangy spicy remoulade dipping sauce, they bring a gourmet twist to an easy-to-make snack or meal.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 60 minutes
• Yield: 12 egg rolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Crab Cake Filling

• 1 lb lump crab meat (fresh or high-quality canned), picked over for shells
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon smoked paprika
• 1 tablespoon Worcestershire sauce
• 1 large egg, beaten
• 1 tablespoon lemon juice (freshly squeezed)
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped green onions (white and green parts)
• 2 tablespoons finely chopped fresh parsley
• Salt and black pepper to taste

Assembling

• 12 egg roll wrappers
• Small bowl of water (for sealing wrappers)

Frying

• Vegetable oil for deep frying (about 4 cups)

Optional Dipping Sauce – Spicy Remoulade

• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon capers, finely chopped
• 1 tablespoon pickle relish
• 1 teaspoon hot sauce (like Tabasco)
• 1/2 teaspoon smoked paprika
• 1 teaspoon lemon juice
• Salt and pepper to taste

Instructions

1. Prepare the Crab Cake Mixture: In a large bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, smoked paprika, and beaten egg until smooth and creamy. Fold in the chopped green onions and parsley, then gently fold in the lump crab meat, being careful to keep the lumps intact. Stir in the panko breadcrumbs until just combined. If the mixture is too wet, add a bit more breadcrumbs. The mixture should hold shape but stay moist.
2. Assemble the Egg Rolls: Lay an egg roll wrapper on a clean surface in a diamond shape with one corner facing you. Spoon 2 to 3 tablespoons of the crab filling across the center. Fold the bottom corner over the filling, then fold in the sides tightly. Roll up tightly toward the top corner, sealing the edge with moistened water. Repeat with remaining wrappers and filling.
3. Heat the Oil: Using a heavy-bottomed pot or deep fryer, heat about 4 cups of vegetable oil to 350°F (175°C). Test readiness by dropping a small piece of wrapper into the oil; it should sizzle and float immediately.
4. Fry the Egg Rolls: Carefully place 3-4 egg rolls into the hot oil at a time, avoiding overcrowding. Fry for 3 to 4 minutes, turning occasionally, until they turn golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Continue until all egg rolls are fried.
5. Make the Remoulade Sauce: In a small bowl, mix together mayonnaise, Dijon mustard, capers, pickle relish, hot sauce, smoked paprika, lemon juice, salt, and pepper. Adjust seasoning if needed. Refrigerate until ready to serve.

Notes

• If you prefer a thicker filling, you can add more panko breadcrumbs incrementally to reach desired consistency.
• Be careful not to overmix the crab meat to keep the pieces intact for better texture.
• Make sure the oil temperature stays consistent at 350°F to achieve crispy, non-greasy egg rolls.
• For a lighter version, these egg rolls can also be baked at 400°F for 15-20 minutes, flipping halfway, though frying offers best texture.
• The spicy remoulade can be customized by adjusting hot sauce level to taste or adding garlic powder for extra zing.

Keywords: Crab cake, egg rolls, appetizer, seafood, deep-fried, remoulade sauce, lump crab meat, Old Bay seasoning