Crab Cake Egg Rolls (Printable)
Golden crispy rolls stuffed with seasoned crab, vegetables, and herbs for a fusion appetizer.
# What You'll Need:
→ Crab Cake Filling
01 - 8 oz lump crab meat, picked over for shells
02 - 1/2 cup finely diced celery
03 - 1/4 cup finely diced red bell pepper
04 - 2 green onions, thinly sliced
05 - 1/4 cup panko breadcrumbs
06 - 1 large egg, lightly beaten
07 - 2 tbsp mayonnaise
08 - 1 tbsp Dijon mustard
09 - 1 tbsp fresh parsley, chopped
10 - 1 tsp Old Bay seasoning
11 - 1/4 tsp cayenne pepper
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
→ Assembly
14 - 8 egg roll wrappers
15 - Small bowl of water for sealing wrappers
16 - Vegetable oil for frying
→ Dipping Sauce
17 - 1/2 cup mayonnaise
18 - 1 tbsp Dijon mustard
19 - 1 tbsp lemon juice
20 - 1 tsp hot sauce
21 - Salt and pepper to taste
# Directions:
01 - Gently mix crab meat, celery, red bell pepper, green onions, panko breadcrumbs, beaten egg, mayonnaise, Dijon mustard, parsley, Old Bay seasoning, cayenne pepper, salt, and black pepper until just combined. Avoid overmixing to prevent breaking up crab meat.
02 - Place egg roll wrapper on clean surface with corner facing you. Add 2–3 tablespoons crab mixture to center. Fold bottom corner over filling, fold in sides, roll tightly, and seal edge with water. Repeat with remaining wrappers and filling.
03 - Pour 2 inches vegetable oil into deep skillet or pot. Heat to 350°F, maintaining temperature throughout frying process.
04 - Fry egg rolls in batches, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. Transfer to paper towels to drain excess oil.
05 - Whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce, salt, and pepper in small bowl until smooth and well combined.
06 - Serve crab cake egg rolls immediately while hot, accompanied by dipping sauce on the side.
# Cooking Tips:
01 -
- The crispy shell gives way to tender, buttery crab in every single bite
- They look fancy but come together faster than you can set up a frying station
- Everyone will fight over the last one, so maybe make a double batch
02 -
- Overworking the filling will make dense, rubbery egg rolls instead of light and tender ones
- Wrapping too tightly causes the filling to burst during frying, while too loosely leaves you with soggy pockets
- Crowding the pan drops the oil temperature dramatically, leading to greasy instead of crispy results
03 -
- Pat the crab meat gently with paper towels before mixing to prevent soggy filling
- Use a pastry brush to apply just enough water to seal the wrappers without making them soggy