Easy Crab Cake Egg Rolls Recipe

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If you’re a fan of seafood and love fusion cuisine, this recipe for Easy Crab Cake Egg Rolls is going to become your new favorite. Combining the creamy, savory goodness of traditional crab cakes with the crispy exterior of an egg roll, this dish delivers a perfect bite every time. Whether you’re looking for a party appetizer, a fun family dinner, or just something new to try, these egg rolls are quick to make and packed with flavor.

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🧑‍🍳 Introduction

Crab cakes are a beloved seafood delicacy, especially popular in coastal regions. They’re typically made with lump crab meat, seasonings, bread crumbs, and a binding agent like mayo or egg, then pan-fried until golden brown. Egg rolls, on the other hand, are a staple in Asian cuisine—crispy, golden wrappers filled with savory meat, veggies, or seafood.

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This recipe combines the best of both worlds: the creamy, herby interior of a crab cake wrapped in a crunchy egg roll wrapper and fried to perfection. It’s a dish that’s surprisingly simple to make but tastes like something you’d order from a fancy restaurant.

🔪 Kitchen Tools Needed

• Mixing bowls

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• Frying pan or deep fryer

• Slotted spoon or tongs

• Paper towels

• Knife and cutting board

• Small brush or fingers (to seal egg rolls)

• Thermometer (optional, for oil temperature)

👨‍🍳 Step-by-Step Instructions

Step 1: Prep the Crab Cake Mixture

1. In a large mixing bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, cayenne pepper, and egg.

2. Stir in celery, bell pepper, green onion, and parsley.

3. Gently fold in the crab meat and bread crumbs. Be careful not to over-mix—you want to keep the crab in nice chunks.

4. Season with salt and pepper to taste.

5. Chill the mixture in the fridge for 20–30 minutes. This makes it easier to handle when wrapping.

Step 2: Fill and Wrap the Egg Rolls

1. Lay out one egg roll wrapper in a diamond shape.

2. Place 2–3 tablespoons of the crab mixture in the center.

3. Fold the bottom corner up over the filling, fold in the sides, then roll tightly towards the top.

4. Wet the top corner with water to seal the egg roll.

5. Repeat with remaining wrappers and filling.

Step 3: Fry the Egg Rolls

1. In a large skillet or deep fryer, heat 2–3 inches of oil to 350°F (175°C).

2. Carefully lower 2–3 egg rolls into the hot oil at a time.

3. Fry for 2–3 minutes per side, or until golden brown and crispy.

4. Remove and drain on paper towels.

💡 Tips & Tricks

• Use high-quality crab meat: Fresh lump crab meat gives the best flavor and texture.

• Don’t overstuff: Overfilling the wrappers can cause them to tear or not seal properly.

• Seal well: Make sure to wet the edge of the wrapper thoroughly to avoid bursting in the fryer.

• Fry in hot oil: Use a thermometer to ensure the oil stays at 350°F for even, crispy results.

• Drain well: Let the egg rolls sit on a paper towel-lined plate to remove excess oil.

🧪 Variations

You can get creative with this recipe depending on your preferences:

1. Spicy Crab Cake Egg Rolls

Add finely diced jalapeños to the filling and a dash more cayenne for heat.

2. Asian-Inspired

Incorporate soy sauce, ginger, and sesame oil into the crab mix. Serve with a soy-garlic dipping sauce.

3. Mini Egg Rolls

Use wonton wrappers for bite-sized crab cake rolls—perfect for party platters.

4. Baked Version

Brush the egg rolls with oil and bake at 400°F for 15–18 minutes, flipping halfway. Not as crispy, but lighter.

5. Air Fryer Method

Preheat air fryer to 375°F, spray egg rolls with cooking spray, and cook for 8–10 minutes, flipping once.

🧊 How to Store & Reheat

Storing:

Reheating:

• Oven: Bake at 350°F for 10–12 minutes until warmed through.

• Air Fryer: Heat at 375°F for 5–7 minutes.

• Avoid microwaving if you want to keep them crispy.

🍽️ What to Serve With Crab Cake Egg Rolls

These egg rolls pair wonderfully with a variety of sides:

• Coleslaw – Adds crunch and balance

• Corn on the cob – Sweet and juicy contrast

• Seafood chowder or bisque – Make it a seafood feast

• Side salad – Lightens up the meal

• Sweet potato fries – A savory-sweet combo

For drinks, try:

• White wine (like Sauvignon Blanc)

• Sparkling water with lemon

• Light beer or a crisp cider

🥂 Final Thoughts

These Crab Cake Egg Rolls are a fun, easy, and flavorful way to enjoy crab without all the formality of traditional crab cakes. They bring a touch of coastal cuisine to your kitchen with a twist of Asian flair. Whether served as a snack, starter, or main dish, they’re sure to wow anyone who tries them.

Prep Time
15 minutes

Cook Time
12 minutes

Total Time
27 minutes

Ingredients

• 1/2 lb lump crab meat (picked over for shells)
• 1/4 cup mayonnaise
• 1/2 cup breadcrumbs (panko or regular)
• 1 egg (lightly beaten)
• 1 tsp Dijon mustard
• 1 tsp Old Bay seasoning
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/4 cup finely diced red bell pepper
• 1/4 cup finely diced green onion
• 8 egg roll wrappers
• Vegetable oil, for frying

Instructions

1. Mix the filling:
   In a medium bowl, combine crab meat, mayo, breadcrumbs, egg, Dijon mustard, Old Bay, Worcestershire, garlic powder, bell pepper, and green onion. Mix gently until combined.
2. Assemble egg rolls:
   Lay an egg roll wrapper in a diamond shape.
   Place 2–3 tablespoons of the crab filling in the center.
   Fold the bottom point up over the filling, then fold in the sides, and roll up tightly.
   Seal the tip with a dab of water.
   Repeat for remaining wrappers.
3. Fry:
   Heat about 2 inches of oil in a deep skillet to 350°F (175°C).
   Fry egg rolls in batches for 2–3 minutes per side, or until golden brown and crispy.
   Drain on paper towels.

Notes

For extra crunch, try using panko breadcrumbs inside the filling.

You can air fry at 375°F for 10–12 minutes, flipping halfway through and spraying lightly with oil.

Serve with remoulade, sweet chili sauce, or spicy aioli.

These freeze well before frying — just wrap individually and store in a freezer bag.

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