Name: Crab Cake Egg Rolls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 8–10 egg roll wrappers; 1 lb lump crab meat (picked over for shells); 1/4 cup mayonnaise; 1 tsp Dijon mustard; 1 tsp Old Bay seasoning; 1 tsp Worcestershire sauce; 1 tbsp lemon juice; 1 large egg; 1/2 cup panko breadcrumbs; 2 tbsp fresh parsley, chopped; 2 green onions, finely chopped; Salt and pepper, to taste; Water (for sealing wrappers); Oil for frying (vegetable or canola); Optional dipping sauces: remoulade, spicy mayo, or tartar sauce

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Crab cake egg rolls are a bold, crispy, and indulgent twist on two crowd favorites: the classic crab cake and the crunchy egg roll. Filled with tender crab meat, creamy seasonings, and herbs, then fried until golden brown, these rolls are a guaranteed hit whether I’m entertaining or just treating myself. Each bite offers that irresistible contrast between the flaky interior and the crispy exterior that I can’t get enough of.

Why You’ll Love This Recipe

I love this recipe because it’s fun, flavorful, and surprisingly simple to make. The inside is rich and creamy like a traditional crab cake, while the egg roll wrapper gives it that satisfying crunch. They’re perfect as an appetizer, party snack, or even the main event when I want something unique. Plus, I can prep them ahead of time and fry them up right before serving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Lump crab meat (picked over for shells)
Mayonnaise
Dijon mustard
Old Bay seasoning
Worcestershire sauce
Fresh parsley (chopped)
Green onions (chopped)
Egg
Panko breadcrumbs
Lemon juice
Salt and pepper
Egg roll wrappers
Oil for frying
Optional: dipping sauce like remoulade, spicy mayo, or tartar sauce

Directions

In a large bowl, I combine crab meat, mayonnaise, Dijon, Worcestershire, Old Bay, lemon juice, egg, panko, parsley, green onions, salt, and pepper.
I mix gently until just combined, being careful not to break up the crab too much.
I lay out an egg roll wrapper on a clean surface with one corner pointing toward me.
I place about 2–3 tablespoons of the crab mixture near the center.
I fold the bottom corner up over the filling, then fold in the sides and roll tightly, sealing the edge with a little water.
I repeat with the remaining filling and wrappers.
In a deep skillet or fryer, I heat oil to 350°F (175°C).
I fry the egg rolls in batches, turning occasionally, until they’re golden brown and crispy—about 3–4 minutes per batch.
I drain them on paper towels and let them cool slightly before serving with dipping sauce.

Servings and timing

This recipe makes about 8–10 crab cake egg rolls and takes roughly 40 minutes: 20 minutes for prep and 20 minutes to cook.

Variations

I sometimes add a bit of diced red bell pepper or celery for texture.
For a spicy version, I mix a dash of hot sauce or cayenne pepper into the crab filling.
I occasionally bake the egg rolls at 400°F (200°C) for 18–20 minutes if I want to lighten them up.
Shrimp or imitation crab can be used if real crab isn’t available, though I prefer lump crab for the best texture and flavor.
I’ve also tried air frying them for a crisp result with less oil—about 10–12 minutes at 375°F (190°C), flipping halfway through.

Storage/Reheating

I store leftover egg rolls in an airtight container in the fridge for up to 3 days. To reheat and keep the crispness, I use an oven or air fryer at 350°F (175°C) for about 8–10 minutes. I avoid microwaving them because it makes the wrappers soft. They can also be frozen after assembling but before frying—just thaw slightly before cooking.

FAQs

Can I make these ahead of time?

Yes, I assemble them ahead and refrigerate for a few hours or freeze them. I fry them just before serving to keep them crispy.

Can I bake them instead of frying?

Definitely. I brush them lightly with oil and bake at 400°F (200°C) for 18–20 minutes, flipping once for even crispness.

What dipping sauce goes best with crab cake egg rolls?

I love serving them with remoulade, spicy mayo, or a lemony tartar sauce. A simple squeeze of lemon works great too.

How do I keep the filling from being too wet?

I use just enough mayo and egg to bind the mix—too much can make the egg rolls soggy. If needed, I add extra breadcrumbs.

Can I air fry these?

Yes, I air fry them at 375°F (190°C) for 10–12 minutes, turning halfway. They come out crispy with far less oil.

Conclusion

Crab cake egg rolls are a creative, crispy delight that combine everything I love about two classic dishes. They’re bursting with flavor, simple to make, and perfect for any occasion. Whether I’m serving them as party starters or a fun weeknight dinner, they never fail to impress. Once I tried them, they became a regular in my rotation.