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Crab Cake Egg Rolls

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Crab Cake Egg Rolls are a crispy, indulgent fusion of classic crab cakes and crunchy egg rolls. Filled with creamy, seasoned lump crab meat and fried to golden perfection, they make the ultimate appetizer, party snack, or seafood-inspired main dish.

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

Instructions

  1. In a bowl, gently mix crab meat, mayo, Dijon, Old Bay, Worcestershire, lemon juice, egg, panko, parsley, green onions, salt, and pepper.
  2. Lay one egg roll wrapper in a diamond shape. Add 2–3 tbsp of crab mixture in the center.
  3. Fold the bottom point over the filling, fold in the sides, and roll tightly. Seal the edge with water.
  4. Repeat with remaining filling and wrappers.
  5. Heat oil in a skillet or deep fryer to 350°F (175°C).
  6. Fry egg rolls in batches for 3–4 minutes, turning until golden and crisp.
  7. Drain on paper towels and serve warm with your favorite dipping sauce.

Notes

  • Add diced red bell pepper or celery for extra texture.
  • For heat, mix in cayenne or hot sauce.
  • Bake at 400°F (200°C) for 18–20 minutes for a lighter option.
  • Air fry at 375°F (190°C) for 10–12 minutes, turning halfway.
  • Imitation crab or shrimp can be substituted, but lump crab is preferred.

Nutrition

Find it online: https://cookedbymaya.com/crab-cake-egg-rolls/