Crab Cake Egg Rolls—now that’s a creative and delicious fusion! You get the crisp, crunchy goodness of an egg roll with the rich, savory flavors of a crab cake inside. These are perfect as appetizers or a fun twist on dinner. Plus, they’re super easy to make and always impress. Here’s a recipe to help you make crab cake egg rolls at home:
Crab Cake Egg Rolls
Ingredients:
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For the crab cake filling:
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1 lb lump crab meat (fresh or canned, drained)
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1/4 cup mayonnaise
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1/4 cup Dijon mustard (or spicy brown mustard)
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1 large egg
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2 tbsp fresh parsley, chopped
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1 tbsp lemon juice
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1 tsp Old Bay seasoning (or a similar seafood seasoning)
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1/2 cup panko breadcrumbs (or regular breadcrumbs)
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Salt and pepper to taste
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1 tbsp butter (optional, for sautéing)
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For the egg rolls:
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12 egg roll wrappers (store-bought)
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1–2 tbsp olive oil (for frying, or you can use a deep fryer)
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A pinch of salt
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Dipping sauce:
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1/4 cup sweet chili sauce
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2 tbsp soy sauce
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1 tbsp rice vinegar (optional for tang)
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1 tsp sriracha or hot sauce (optional for heat)
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Instructions:
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Make the Crab Cake Filling:
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In a medium bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, egg, parsley, lemon juice, Old Bay seasoning, garlic powder, and onion powder.
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Add the panko breadcrumbs to help bind everything together, and mix until just combined. Be careful not to break up the crab too much—you want those large chunks of crab to stay intact.
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Season with salt and pepper to taste.
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If you’d like, you can sauté the mixture in a pan with a little butter for a couple of minutes to enhance the flavor, but this is optional.
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Assemble the Egg Rolls:
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Lay out the egg roll wrappers on a clean surface (you can also lightly wet the edges of the wrappers with water to help them seal better).
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Place about 2–3 tablespoons of the crab cake mixture into the center of each wrapper.
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Fold in the sides, then roll the wrapper tightly to form an egg roll. Seal the edge with a little water or egg wash to prevent it from unrolling.
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Fry the Egg Rolls:
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In a large skillet or deep fryer, heat the olive oil (or vegetable oil) over medium-high heat.
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Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy, about 3–4 minutes on each side. Be careful not to overcrowd the pan, as that can cause the oil temperature to drop and result in soggy egg rolls.
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Once crispy and golden, transfer the egg rolls to a plate lined with paper towels to drain any excess oil.
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Make the Dipping Sauce:
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In a small bowl, mix together the sweet chili sauce, soy sauce, rice vinegar, and sriracha (if using). Adjust the heat or sweetness by adding more sriracha or chili sauce to your taste.
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Serve:
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Serve the crab cake egg rolls hot with the dipping sauce on the side. Garnish with some extra chopped parsley if you like.
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Pro Tips:
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Crispy texture: For extra crispiness, you can brush the egg rolls lightly with oil before frying, or even bake them at 375°F (190°C) for about 20 minutes, flipping halfway through.
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Crab mixture variations: If you prefer, you can add finely chopped red bell pepper or green onions to the crab mixture for added flavor and color.
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Deep-frying option: For a more traditional approach, you can deep fry these for a faster and extra crispy result. Just make sure the oil is at 350°F (175°C).
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Freezing for later: These egg rolls freeze really well! After assembling them, you can freeze them on a baking sheet and then transfer them to a zip-lock bag. Fry or bake from frozen whenever you’re ready.
💡 Flavor Twist: If you like a little more bite, try adding a small amount of cream cheese or cheddar cheese to the filling for a creamy richness that complements the crab!
These crab cake egg rolls are the perfect combination of crispy, savory, and sweet. The dipping sauce adds a nice balance, and you’ll get the satisfaction of enjoying crab cakes in a whole new way.
Are you thinking of serving these as an appetizer or making them the star of the meal?
