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Crab Cake Egg Rolls

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Crab Cake Egg Rolls bring together the best of both worlds: the rich, savory flavors of crab cakes with the irresistible crunch of fried egg rolls. This appetizer is perfect for any occasion, whether you're serving it at a dinner party or enjoying it as a snack. The filling is made with lump crab meat, green onions, red bell pepper, and a touch of lemon juice for freshness, all seasoned with Old Bay for that signature seafood flavor. Each roll is carefully wrapped in an egg roll wrapper, then fried to golden perfection, resulting in a crispy exterior and a flavorful, tender filling. For a healthier option, you can bake the egg rolls instead of frying. Serve with tartar sauce, spicy aioli, or your favorite dipping sauce for a delicious appetizer everyone will love.
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Updated on Fri, 25 Jul 2025 21:58:57 GMT
Crab Cake Egg Rolls Pin it
Crab Cake Egg Rolls | myhomemaderecipe.com

These Crab Cake Egg Rolls are a party favorite at my house because they fuse the best parts of classic crab cakes and crispy golden egg rolls. Perfect for when you want that wow factor at gatherings or need a fun appetizer that feels extra special with minimal fuss.

I first tested these for a holiday get together and they disappeared quickly. Guests raved and asked for the recipe, and since then these have become my go to appetizer when I want something universally loved.

Ingredients

  • Lump crab meat: Fresh and tender. Look for refrigerated crab meat for the best texture and flavor. Avoid imitation if possible.
  • Mayonnaise: Gives a creamy base that helps hold the filling together. Use a high quality mayo for richness.
  • Dijon mustard: Adds tang and depth. A good brand makes a difference.
  • Worcestershire sauce: Offers a savory umami kick. Go for one with real anchovy in the ingredients if you can.
  • Egg: Holds the filling together and keeps it light. Use a fresh egg for optimal binding.
  • Breadcrumbs: Lends structure and slight crunch. Panko or fine breadcrumbs both work, but fresh is best.
  • Green onions: Adds a hint of sharpness and color. Choose onions with no wilting or browning.
  • Red bell pepper: Brings sweetness and vibrancy. Opt for firm, glossy peppers for best results.
  • Lemon juice: Brightens the flavors and cuts the richness. Fresh squeezed makes all the difference.
  • Old Bay seasoning: Signature taste here. Use fresh Old Bay and check the best by date for full flavor.
  • Salt and pepper: Essential for balance. Use kosher salt and fresh cracked black pepper if possible.
  • Egg roll wrappers: Crispy outer shell. Look for ones with no cracks and keep them sealed until use to avoid drying out.
  • Vegetable oil: Neutral flavor and high smoke point for frying. Go for a fresh bottle for best results.

Instructions

Prepare the Crab Filling:
Combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, breadcrumbs, green onions, red bell pepper, lemon juice, Old Bay seasoning, salt, and pepper in a large mixing bowl. Stir gently just until mixed. Too much mixing can break up the crab meat and change the texture of your filling.
Assemble the Egg Rolls:
Place an egg roll wrapper on a clean work surface in a diamond shape. Spoon about two to three tablespoons of crab filling near the center. Fold the bottom up over the filling, then fold in the sides. Roll up tightly. Add a small dab of water to seal the edge so your egg roll stays together as it fries. Repeat with the remaining filling and wrappers.
Heat the Oil:
Pour enough vegetable oil into a deep skillet or frying pan to make a layer about one to two inches deep. Heat on medium high to three hundred fifty degrees Fahrenheit. You can check if the oil is ready by dropping a piece of wrapper in and watching for good sizzling action.
Fry the Egg Rolls:
Carefully place the crab cake egg rolls into the hot oil in batches. Do not overcrowd the pan. Fry for three to four minutes per batch, turning as needed so every side becomes golden brown. Use a slotted spoon to remove them, then set them on paper towels to drain off excess oil.
Serve and Enjoy:
Serve the egg rolls while they are warm with your favorite dipping sauce. Tartar sauce is classic, but a spicy aioli or even cocktail sauce works wonderfully.
A plate of food with a variety of ingredients, including shrimp, rice, and vegetables, is presented on a table. Pin it
A plate of food with a variety of ingredients, including shrimp, rice, and vegetables, is presented on a table. | myhomemaderecipe.com

Old Bay is something I grew up adding to every crab dish, so for me the aroma always brings back memories of summers by the coast. My kids love rolling the wrappers with me and it turns into a mini kitchen assembly line every time we make them.

How to Store Leftovers

Crab cake egg rolls keep well in the fridge for up to three days. Make sure they are cooled fully before storing in an airtight container. To reheat just pop them in a hot oven or air fryer until crispy again. Microwaving works but the shells get soft.

Ingredient Swaps

You can use canned crab meat if fresh is out of reach. Just drain it thoroughly before use. For an extra crunchy twist substitute panko for regular breadcrumbs. Bell pepper colors are flexible and scallions can sub in for green onions.

Serving Suggestions

Pile these onto a platter with lemon wedges alongside little bowls of tartar sauce, spicy mayo, and cocktail sauce. For a meal serve with a simple slaw or fresh salad. They also pair perfectly with a cold beer or sparkling lemonade.

Crab Cakes in American Cuisine

Crab cakes have roots in the coastal regions of the United States, expanding from Maryland traditions. By putting the filling in egg roll wrappers you get a fusion of classic American seafood and Asian style street food that is fun and approachable for all.

Two pieces of egg rolls with sauce on a white plate. Pin it
Two pieces of egg rolls with sauce on a white plate. | myhomemaderecipe.com

These egg rolls make any gathering feel special and are always the first to go. Serve them hot for the crispiest and most impressive results.

Crab Cake Egg Rolls

These Crab Cake Egg Rolls combine the savory flavors of crab cakes with the crispiness of egg rolls, creating a delicious appetizer or snack.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
By: Zaho


Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 egg rolls)

Dietary: Dairy-Free

Ingredients

01 1 lb lump crab meat.
02 1/4 cup mayonnaise.
03 1 tablespoon Dijon mustard.
04 1 tablespoon Worcestershire sauce.
05 1 egg, beaten.
06 1/2 cup breadcrumbs.
07 1/4 cup finely chopped green onions.
08 1/4 cup finely chopped red bell pepper.
09 1 tablespoon lemon juice.
10 1 teaspoon Old Bay seasoning.
11 Salt and pepper to taste.
12 12 egg roll wrappers.
13 Vegetable oil for frying.

Instructions

Step 01

In a large mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, breadcrumbs, green onions, red bell pepper, lemon juice, Old Bay seasoning, salt, and pepper. Gently mix until well combined, being careful not to break up the crab meat too much.

Step 02

Lay an egg roll wrapper on a clean, flat surface in a diamond shape. Place 2-3 tablespoons of the crab cake mixture near the center of the wrapper.

Step 03

Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Use a bit of water to seal the edges. Repeat with remaining wrappers and crab mixture.

Step 04

In a large, deep skillet or frying pan, heat about 1-2 inches of vegetable oil over medium-high heat to 350°F (175°C). Test the oil with a small piece of wrapper—it should sizzle and turn golden brown in about 1 minute.

Step 05

Fry the crab cake egg rolls in batches, turning occasionally, until golden brown on all sides, about 3-4 minutes per batch. Drain on paper towels.

Step 06

Serve warm with your choice of dipping sauce, such as tartar sauce or a spicy aioli.

Notes

  1. For a healthier option, bake the egg rolls at 400°F (200°C) for 12-15 minutes or until crispy, turning halfway through.
  2. Make sure to drain the crab meat well to avoid excess moisture in the filling.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 150
  • Total Fat: 9 g
  • Total Carbohydrate: 15 g
  • Protein: 7 g