Last spring, our neighborhood hosted a small block party to celebrate the end of the school year. I had just come home from a long day at the office, juggling paperwork and emails, and was tempted to show up empty-handed. But as I looked at the cooler filled with sodas by the porch door, I thought of my neighbor Carla, who always brings her famous buffalo wings. I couldn’t walk in with just napkins again. I needed something fun, something that would surprise everyone.
I remembered a recipe idea I had scribbled down weeks earlier after watching a travel cooking show featuring crab street food. Crab cake egg rolls. The thought of pairing delicate crab with a crunchy shell sounded like the kind of appetizer that could make even the kids pause their games. I grabbed the crab meat from the fridge—thankfully, I’d picked it up on sale the weekend before—and got to work while my husband entertained the kids outside with water balloons.
The kitchen smelled like the boardwalk in summer as I mixed the crab filling with Old Bay, Dijon, and lemon juice. My youngest came in, lured by the aroma, and asked if we were “making beach food.” I laughed and kept rolling the egg rolls tighter than little burritos. By the time we headed to the block party, a plate of golden, crispy rolls sat neatly covered in foil.
To my delight, they disappeared in minutes. Carla asked for the recipe right away, and one of the dads who usually sticks to grilled hot dogs came back for seconds. That night reminded me why I love cooking after work: a good dish has a way of bringing people together and making you feel like you’ve added a little spark to the table.
Short Description
These crab cake egg rolls combine the best of two worlds: rich, seasoned crab filling wrapped in a crispy shell. They’re perfect as an appetizer for parties, a weekend snack, or even a creative dinner starter.
Key Ingredients
For the Crab Cake Filling
- 1 lb lump crab meat (fresh or high-quality canned), picked over for shells
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- ½ teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
- 1 large egg, beaten
- 1 tablespoon freshly squeezed lemon juice
- ½ cup panko breadcrumbs
- ¼ cup finely chopped green onions (white and green parts)
- 2 tablespoons finely chopped fresh parsley
- Salt and black pepper to taste
For Assembling
- 12 egg roll wrappers
- Small bowl of water for sealing wrappers
For Frying
-
About 4 cups vegetable oil for deep frying
Optional Spicy Remoulade
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon capers, finely chopped
- 1 tablespoon pickle relish
- 1 teaspoon hot sauce (like Tabasco)
- ½ teaspoon smoked paprika
- 1 teaspoon lemon juice
- Salt and pepper to taste
Tools Needed
- Large mixing bowls
- Whisk and spatula
- Heavy-bottomed pot or deep fryer
- Slotted spoon or spider strainer
- Paper towels for draining
- Thermometer for monitoring oil temperature
Cooking Instructions
Step 1: Prepare the Crab Cake Mixture
In a large bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, smoked paprika, and beaten egg until smooth. Stir in the green onions and parsley. Gently fold in the lump crab meat so it stays in nice chunks. Add the panko breadcrumbs and mix just until combined. The mixture should hold together but stay moist; if it feels too wet, sprinkle in a little more panko.
Step 2: Assemble the Egg Rolls
Place an egg roll wrapper on a clean, dry surface with a corner pointing toward you. Spoon 2–3 tablespoons of crab filling across the center. Fold the bottom corner up over the filling, then fold in the sides. Roll tightly toward the top corner and seal the edge with a dab of water. Repeat until all wrappers are filled.
Step 3: Heat the Oil
In a heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Test by dropping in a small piece of wrapper—if it sizzles and floats, the oil is ready.
Step 4: Fry the Egg Rolls
Fry 3–4 egg rolls at a time for about 3–4 minutes, turning occasionally, until they turn golden brown and crisp. Avoid overcrowding the pot to maintain even cooking. Remove with a slotted spoon and drain on paper towels.
Step 5: Make the Remoulade
Mix together all the remoulade ingredients in a small bowl. Adjust the seasoning to your taste and chill in the fridge until ready to serve.
Why You’ll Love This Recipe
Crispy and Golden: Each bite has that satisfying crunch from the egg roll wrapper.
Packed with Flavor: The Old Bay seasoning, Dijon mustard, and lemon juice make the crab filling lively and zesty.
Perfect for Entertaining: These egg rolls are bite-sized crowd-pleasers at any gathering.
Easy to Make Ahead: Roll them in advance and fry them right before serving.
Customizable: Serve them with your favorite sauces, from tangy remoulade to sweet chili sauce.
Mistakes to Avoid & Solutions
Overmixing the Crab: Overmixing breaks up the delicate crab meat. Fold gently to keep those flavorful chunks intact.
Oil Too Hot or Too Cool: If the oil is too hot, the wrappers burn before the filling heats through; too cool, and they’ll absorb excess oil. Keep it steady at 350°F.
Wrappers Not Sealed Properly: Loose edges let oil seep in. Always use water to seal tightly.
Overcrowding the Pan: Fry in batches to avoid soggy rolls.
Soggy Leftovers: Don’t cover them while they’re hot; let them cool slightly on a wire rack to keep that crisp texture.
Serving and Pairing Suggestions
Serve these crab cake egg rolls hot with the spicy remoulade or a squeeze of fresh lemon.
They make a fantastic appetizer for seafood dinners, a starter for a summer party, or a finger food at holiday gatherings.
Pair with a crisp white wine like Sauvignon Blanc or a light sparkling drink. For a full meal, serve alongside a fresh green salad or roasted corn on the cob.
Storage and Reheating Tips
Refrigeration: Store leftover egg rolls in an airtight container for up to 2 days.
Freezing: Freeze uncooked, assembled egg rolls on a baking sheet first, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding 1–2 minutes to the cook time.
Reheating: Reheat cooked egg rolls in a 350°F oven or air fryer for 8–10 minutes until crispy again. Avoid microwaving—they’ll turn soggy.
FAQs
1. Can I bake these instead of frying?
Yes. Brush the rolls with oil and bake at 400°F (200°C) for 12–15 minutes, flipping halfway for even crispiness.
2. Can I use imitation crab?
You can, though real lump crab has better flavor and texture. If using imitation, reduce added salt since it’s already seasoned.
3. What’s the best oil for frying?
Use a neutral oil with a high smoke point, like vegetable or canola oil.
4. How do I keep the egg rolls warm for a party?
Keep them on a wire rack in a 200°F (95°C) oven until ready to serve.
5. Can I prepare the filling ahead of time?
Yes. You can make the filling up to 24 hours in advance and refrigerate it until assembly.
Tips & Tricks
Keep wrappers covered with a damp towel while assembling to prevent drying out.
Don’t skimp on the seasoning; crab meat loves a good kick from Old Bay and lemon.
If frying in batches, let the oil return to temperature before adding the next round.
For extra crunch, dust the egg rolls lightly with cornstarch before frying.
Recipe Variations
Crab and Shrimp Combo: Replace ½ cup of crab with chopped cooked shrimp for a sweeter seafood blend.
Asian-Inspired Twist: Add a splash of soy sauce, grated ginger, and a few tablespoons of finely shredded cabbage to the filling.
Cheesy Crab Rolls: Mix in ½ cup of cream cheese for a creamier texture inside.
Gluten-Free Version: Use gluten-free panko and wrappers to cater to dietary needs.
Spicy Cajun Rolls: Add 1 teaspoon Cajun seasoning and diced jalapeños to the crab mixture for a spicy punch.
Final Thoughts
That block party taught me that the best dishes don’t need to be complicated. These crab cake egg rolls turned out to be a conversation starter and a reminder of how a little creativity in the kitchen can bring smiles to both neighbors and kids. My husband still jokes that I upstaged Carla’s wings, though I tell him there’s room for all kinds of favorites at the table.
Cooking after work might feel like a chore sometimes, but making these was a pleasant break from the routine—a chance to unwind while trying something new. Now whenever there’s a gathering in our neighborhood or just a family movie night at home, I find myself reaching for the crab meat and wrappers again. It’s proof that good food can be both approachable and a little special, all in one crunchy bite.
Crispy Crab Cake Egg Rolls
Ingredients
For the Crab Cake Filling
- 1 lb lump crab meat fresh or high-quality canned, picked over for shells
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- ½ teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
- 1 large egg beaten
- 1 tablespoon freshly squeezed lemon juice
- ½ cup panko breadcrumbs
- ¼ cup finely chopped green onions white and green parts
- 2 tablespoons finely chopped fresh parsley
- Salt and black pepper to taste
For Assembling
- 12 egg roll wrappers
- Small bowl of water for sealing wrappers
For Frying
- About 4 cups vegetable oil for deep frying
- Optional Spicy Remoulade
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon capers finely chopped
- 1 tablespoon pickle relish
- 1 teaspoon hot sauce like Tabasco
- ½ teaspoon smoked paprika
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Whisk mayonnaise, Dijon, Worcestershire, lemon juice, Old Bay, smoked paprika, and egg in a large bowl until smooth.
- Stir in green onions and parsley, then gently fold in crab meat to keep the lumps intact. Add panko just until the mixture holds together—sprinkle in more if it’s too wet.
- Place an egg roll wrapper on a clean surface with a corner facing you. Add 2–3 tablespoons of crab filling, fold the bottom corner over, fold in the sides, and roll up tightly. Seal the edge with water and repeat with the rest.
- Heat vegetable oil in a deep pot to 350°F (175°C). Fry 3–4 rolls at a time for 3–4 minutes, turning occasionally, until golden and crisp. Drain on paper towels.
- Mix all remoulade ingredients in a small bowl, adjust seasoning, and chill until serving.
