Crab Cake Egg Rolls are the ultimate fusion of coastal seafood elegance and crispy, deep-fried indulgence. Imagine the succulent flavors of traditional Maryland-style crab cakes wrapped in a golden egg roll shell—crunchy on the outside, rich and savory on the inside. Whether you serve them as an appetizer, party finger food, or the centerpiece of your next seafood night, these egg rolls are sure to steal the show.
Why Crab Cake Egg Rolls Are a Must-Try
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Irresistible texture: Crispy exterior with a creamy, tender crab filling
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Flavor-packed: Loaded with Old Bay seasoning, fresh herbs, and bold spices
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Easy to make: Simple steps with restaurant-quality results
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Versatile: Perfect for dipping, snacking, or full meals
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Make-ahead friendly: Assemble in advance and fry when ready
Ingredients for Crab Cake Egg Rolls
For the Crab Cake Filling:
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1 lb lump crab meat (picked over for shells)
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½ cup mayonnaise
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1 large egg
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1 tablespoon Dijon mustard
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1 tablespoon Worcestershire sauce
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1 tablespoon lemon juice
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1 teaspoon Old Bay seasoning
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½ teaspoon garlic powder
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½ teaspoon paprika
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¼ cup finely chopped green onions
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¼ cup chopped parsley
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¾ cup breadcrumbs (panko or regular)
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Salt and pepper, to taste
For Assembly and Frying:
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10–12 egg roll wrappers
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Water (to seal the wrappers)
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Vegetable oil, for frying
Optional Dipping Sauces:
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Spicy Remoulade
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Lemon-Garlic Aioli
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Sweet Chili Sauce
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Tartar Sauce
How to Make Crab Cake Egg Rolls
Step 1: Prepare the Crab Cake Mixture
In a large bowl, whisk together mayo, egg, mustard, Worcestershire, lemon juice, and seasonings. Gently fold in the crab meat, green onions, parsley, and breadcrumbs. Mix until just combined—do not overmix to preserve the delicate crab texture.
Step 2: Assemble the Egg Rolls
Lay out one egg roll wrapper at a time with a corner pointing toward you (like a diamond). Spoon 2–3 tablespoons of crab mixture in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Moisten the top corner with water to seal.
Step 3: Fry to Perfection
Heat 2–3 inches of vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the egg rolls in batches for 3–4 minutes or until golden brown and crispy. Remove and drain on a paper towel-lined plate.
Tips for Success
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Use lump crab meat: For the best texture and flavor
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Keep oil temperature consistent: Too hot = burnt outside, raw inside
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Seal tightly: Prevents the filling from leaking during frying
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Do not overcrowd: Fry in batches for even cooking
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Chill the filling: If it feels too loose, a quick chill helps it hold shape
Air Fryer Method
Want a lighter version? Spray the assembled egg rolls with oil and air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through.
Make-Ahead and Storage
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Make ahead: Assemble egg rolls and refrigerate (uncooked) up to 24 hours
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Freezing: Freeze assembled rolls on a tray, then transfer to a bag. Fry from frozen or thaw overnight in the fridge
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Reheating: Reheat leftovers in the oven or air fryer to restore crispiness
Serving Suggestions
Pair these crab cake egg rolls with:
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A chilled glass of Sauvignon Blanc
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A fresh cucumber and tomato salad
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Garlic mashed potatoes or coleslaw
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A seafood boil platter for an indulgent feast
Why These Egg Rolls Are Next-Level
They deliver everything you love about crab cakes in a crunchy, bite-sized wrapper. The savory flavor of seasoned crab with a hint of citrus and herbs, combined with that signature crackling bite, makes this recipe an instant crowd-pleaser. It's gourmet made easy and a fantastic way to wow your guests.
