Crab Cake Egg Rolls Recipe

Love crab cakes? Love egg rolls? Imagine the best of both worlds coming together in a crispy, delicious bite. That’s exactly what you get with Crab Cake Egg Rolls! These crispy, golden-brown egg rolls are packed with the rich, savory flavors of crab cakes. The combination of tender crab meat, creamy filling, and crunchy exterior makes these egg rolls a true crowd-pleaser.

Whether you’re hosting a party, looking for a new appetizer, or just craving something unique, these Crab Cake Egg Rolls are bound to impress. Let’s dive into the recipe and discover how to create this easy yet incredibly flavorful dish.

Step-by-Step Instructions

Step 1: Prepare the Crab Cake Mixture

Start by picking through the lump crab meat to remove any small shell pieces. Place the crab meat in a large mixing bowl. Add the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, cayenne pepper, breadcrumbs, egg, lemon juice, and parsley. Gently fold the ingredients together until well combined. Be careful not to break up the crab meat too much. Season the mixture with salt and pepper to taste.

Step 2: Assemble the Egg Rolls

Lay out an egg roll wrapper on a clean, flat surface, positioning it like a diamond with a corner pointing towards you. Place 2 tablespoons of the crab cake mixture in the center of the wrapper. Fold the bottom corner up over the filling, tucking it in slightly. Next, fold in the sides, making sure the filling is tightly enclosed. Roll the wrapper up from the bottom, sealing the top corner with a dab of water. Repeat with the remaining egg roll wrappers and crab cake filling.

Step 3: Fry the Egg Rolls

Heat about 2 inches of oil in a large, deep skillet or frying pan over medium heat. You’ll want the oil to reach 350°F (175°C) for frying. Once the oil is hot, carefully place the egg rolls in the pan, frying them in batches to avoid overcrowding. Fry the egg rolls for about 2-3 minutes on each side, or until they are golden brown and crispy. Remove the egg rolls from the oil and drain them on a paper towel-lined plate.

Step 4: Make the Dipping Sauce

While the egg rolls are frying, whisk together the mayonnaise, sriracha, lemon juice, honey, and a pinch of salt in a small bowl. Adjust the heat by adding more sriracha if desired.

Step 5: Serve

Serve the crispy Crab Cake Egg Rolls hot, with the spicy sriracha dipping sauce on the side. Garnish with extra fresh parsley if desired.

Tips for the Perfect Crab Cake Egg Rolls

1. Use Fresh Crab Meat for the Best Flavor

While you can use canned or imitation crab meat in a pinch, fresh lump crab meat gives these egg rolls the best flavor and texture.

2. Seal the Egg Rolls Well

To avoid any filling leaking out while frying, make sure to tightly seal the egg rolls by dabbing the edges with water and pressing firmly.

3. Don’t Overcrowd the Pan

Fry the egg rolls in small batches to ensure they cook evenly and stay crispy.

4. Serve Immediately

For the best crunch, serve the egg rolls fresh out of the fryer. They’re tastiest when still hot and crispy.

5. Bake Instead of Fry for a Healthier Option

If you prefer to bake the egg rolls, preheat the oven to 400°F (200°C) and place the egg rolls on a parchment-lined baking sheet. Spray them lightly with cooking spray and bake for 15-18 minutes, flipping halfway through, until golden brown.

Serving Suggestions

1. As a Party Appetizer

These Crab Cake Egg Rolls make a fantastic appetizer for gatherings, parties, or game day snacks.

2. Paired with a Light Salad

Serve these egg rolls with a light side salad for a balanced meal.

3. With a Variety of Dipping Sauces

While the sriracha dipping sauce is a classic pairing, you can also serve the egg rolls with sweet chili sauce, tartar sauce, or even a creamy herb dip.

Conclusion

Crab Cake Egg Rolls are a fun and delicious way to enjoy the flavors of a traditional crab cake in a crispy, handheld form. With a creamy and savory crab filling wrapped in a golden shell, these egg rolls are sure to be a hit at your next meal or gathering. They’re easy to make, versatile, and packed with flavor. So, next time you’re craving something a little different, give these Crab Cake Egg Rolls a try!

FAQs

1. Can I make these egg rolls ahead of time?

Yes! You can assemble the egg rolls and store them in the fridge for up to 24 hours before frying. Just be sure to cover them tightly with plastic wrap.

2. Can I freeze Crab Cake Egg Rolls?

Absolutely. After assembling the egg rolls, place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a freezer-safe bag. They can be stored in the freezer for up to 3 months. Fry them directly from frozen.

3. What can I use as a dipping sauce besides sriracha?

You can pair these egg rolls with various dipping sauces, such as sweet chili sauce, tartar sauce, or even a garlic aioli.

4. How do I reheat leftover egg rolls?

Reheat the egg rolls in a preheated 350°F (175°C) oven for about 10 minutes, or until they are hot and crispy again.

5. Can I make this recipe gluten-free?

To make these egg rolls gluten-free, simply use gluten-free breadcrumbs and gluten-free egg roll wrappers, which are available at many specialty grocery stores.

Yield: 6 Egg Rolls

Crab Cake Egg Rolls Recipe

Print

Love crab cakes? Love egg rolls? Imagine the best of both worlds coming together in a crispy, delicious bite. That’s exactly what you get with Crab Cake Egg Rolls! These crispy, golden-brown egg rolls are packed with the rich, savory flavors of crab cakes. The combination of tender crab meat, creamy filling, and crunchy exterior makes these egg rolls a true crowd-pleaser.

Prep Time 15 minutes

Cook Time 15 minutes

Ingredients

• 8 oz lump crab meat (fresh or canned)
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon Old Bay seasoning
• 1 egg, lightly beaten
• 1/4 cup breadcrumbs (panko or regular)
• 2 green onions, chopped
• 1 tablespoon parsley, chopped
• Salt and black pepper, to taste
• 6 egg roll wrappers
• Vegetable oil (for frying)
• For the Dipping Sauce:
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon hot sauce (optional)
• Salt and pepper, to taste

Instructions

1. Prepare the Crab Cake Mixture:
   In a large mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, egg, breadcrumbs, green onions, and parsley. Season with salt and pepper. Mix gently to avoid breaking up the crab meat too much.
   
2. Assemble the Egg Rolls:
   Lay an egg roll wrapper flat on a clean surface, with one corner pointing towards you (like a diamond). Place about 2 tablespoons of the crab mixture in the center of the wrapper.
   Fold the bottom corner over the crab mixture, then fold in the sides. Roll the wrapper up tightly, sealing the top corner with a bit of water. Repeat with the remaining wrappers and crab mixture.
   
3. Fry the Egg Rolls:
   In a deep frying pan, heat about 2 inches of vegetable oil to 350°F (180°C).
   Fry the crab cake egg rolls in batches for about 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
   
4. Prepare the Dipping Sauce:
   In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and hot sauce (if using). Season with salt and pepper to taste.
   
5. Serve:
   Serve the crab cake egg rolls hot, with the dipping sauce on the side.

Notes

Lump Crab Meat: For the best flavor and texture, use fresh lump crab meat. If using canned, make sure to drain it well and pick through for any shell pieces.

Baking Option: For a lighter option, you can bake the egg rolls in the oven at 400°F (200°C) for 15-20 minutes, turning halfway through, until golden and crispy.

Storage: Leftover egg rolls can be stored in the fridge for up to 2 days. Reheat them in the oven or air fryer to maintain crispiness.