If you’re looking for a showstopper appetizer that always gets people talking, Crab Cake Egg Rolls are your new secret weapon. Imagine everything you love about a classic crab cake – tender, juicy crab meat with pops of color from fresh veggies, that magical creamy tang, and a savory, slightly spicy punch – all tucked into a golden, crispy shell. This Asian-American twist delivers big flavor, a satisfying crunch, and pure wow-factor whether you’re hosting a holiday party or indulging in a quiet seafood night at home. Get ready to add this beauty to your special occasion rotation!
Ingredients You’ll Need
Crab Cake Egg Rolls truly come to life with a handful of accessible ingredients, each one adding something vital. The crab brings richness, veggies add freshness and crunch, while a blend of cheeses and spice tie it together in every bite. Here’s what you’ll need and why each one matters:
- Lump crab meat: The undeniable star, bringing sweet, tender seafood goodness. Use fresh or high-quality canned, just be sure to pick out any shell bits.
- Cream cheese, softened: Adds a creamy texture that helps the filling hold together while lending a gentle tang.
- Mayonnaise: Binds everything while giving a silky mouthfeel and just enough richness.
- Dijon mustard: Brings subtle heat and sharpness that keeps the flavor from being one-dimensional.
- Worcestershire sauce: Adds umami depth and a hint of sweetness for classic crab cake flavor.
- Old Bay seasoning: No crab dish is complete without it – this iconic spice mix offers the perfect balance of zest and warmth.
- Green onions, finely chopped: Delicate onion flavor and a pop of color brighten up the filling.
- Red bell pepper, finely diced: For little bursts of sweetness and a lovely red accent.
- Celery, finely diced: Crunchy, fresh, and slightly grassy – gives the crab cake filling its classic texture.
- Shredded mozzarella cheese: A mild, melty cheese that keeps things creamy without overpowering the crab.
- Egg roll wrappers: The crisp exterior that holds all the goodness in. Find these in your grocery’s refrigerated section, usually near tofu.
- Egg (beaten with 1 tablespoon water): The egg wash is your glue – absolutely essential for sealing the rolls tightly as they fry.
- Vegetable oil for frying: A neutral oil ensures your Crab Cake Egg Rolls fry up ultra-crispy without any competing flavors.
How to Make Crab Cake Egg Rolls
Step 1: Mix Up the Crab Cake Filling
Begin by gently mixing together the lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, red bell pepper, celery, and shredded mozzarella cheese in a large mixing bowl. Use a light hand so you don’t break up all those lovely crab chunks – the goal is to have everything evenly distributed but not totally mashed. This step sets the stage for that classic creamy-yet-chunky crab cake texture tucked inside your egg rolls.
Step 2: Fill and Roll the Egg Rolls
Set an egg roll wrapper flat on your work surface, positioned like a diamond with a corner pointing toward you. Spoon about 2 to 3 tablespoons of the crab filling near the center. Fold the bottom corner up over the filling, fold each side tightly toward the center, then roll tightly away from you. Brush the top corner with egg wash to seal. Don’t overfill your rolls – and be sure to roll them tightly so nothing leaks out during frying. Repeat for all the wrappers until the tasty filling is used up.
Step 3: Heat the Oil
Pour about 2 inches of vegetable oil into a deep skillet or heavy-bottomed pot. Heat the oil to 350°F (175°C) – the magic temperature for these Crab Cake Egg Rolls. If you don’t have a thermometer, test the oil with a small piece of wrapper: it should bubble vigorously and float to the top. Getting this step right is the secret to ultra-crispy, never-greasy egg rolls!
Step 4: Fry to Crispy Perfection
Fry the egg rolls in batches, carefully lowering them into the hot oil. Turn occasionally with tongs for even browning. After about 3 to 4 minutes, they’ll turn a gorgeous, golden color and be supremely crispy. Let them drain on paper towels so any excess oil disappears, keeping them light and crunchy on the outside but creamy within.
Step 5: Serve Hot and Enjoy!
Crab Cake Egg Rolls are best when served fresh out of the fryer, piping hot. Arrange them on a platter and pair with your favorite dipping sauce—spicy aioli and sweet chili sauce are irresistible options. Watch them disappear faster than you can say “seconds, please!”
How to Serve Crab Cake Egg Rolls
Garnishes
Top your Crab Cake Egg Rolls with a flourish! Sprinkle sliced green onions or fresh herbs like parsley or cilantro for color and a fresh finish. A light dusting of extra Old Bay seasoning on top can add both flavor and a pop of visual zest. For restaurant vibes, try a squeeze of lemon or a swirl of your signature dipping sauce over the rolls just before serving.
Side Dishes
These egg rolls are perfectly at home on a party snack table, but can also headline dinner alongside a fresh salad or crisp slaw. Try pairing with a simple cucumber salad, tangy Asian slaw, or even classic French fries for a fun, fusion meal. If you’re serving them as an appetizer, arrange with an array of dipping sauces to turn snack time into an event.
Creative Ways to Present
Crab Cake Egg Rolls shine at any gathering with a little flair. Arrange them standing up in a tall glass or basket lined with parchment for an easy grab-and-go appetizer. Slice each roll on a diagonal and fan out on a platter for an elegant presentation worthy of cocktail hour. For a playful twist, add mini toothpick flags or nestle them in mini lettuce cups for a pop of green.
Make Ahead and Storage
Storing Leftovers
Keep leftover Crab Cake Egg Rolls fresh by placing them in an airtight container and refrigerating them for up to 2 days. They’ll lose a bit of crunch as they sit, but a quick reheat can revive them right back to their former glory. Make sure to separate layers with parchment paper to prevent sticking.
Freezing
For ultimate convenience, you can prep and freeze Crab Cake Egg Rolls before or after frying. To freeze before frying, assemble and arrange them in a single layer on a baking sheet to freezer-proof them, then transfer to a freezer bag or container. When ready to enjoy, cook them straight from frozen—just add a couple extra minutes to the frying or baking time. If already fried, let cool completely, freeze, and reheat later for a near-fresh experience.
Reheating
Bring leftover Crab Cake Egg Rolls back to life by reheating in a hot oven (400°F) for about 10 minutes, or until that signature crunch returns. The air fryer also does wonders for reviving crispness without extra oil. Avoid microwaving if you can, as that tends to make them soggy rather than crispy.
FAQs
Can I bake Crab Cake Egg Rolls instead of frying?
Absolutely! To bake, just brush each roll lightly with oil and arrange on a baking sheet. Bake at 400°F for 15 to 18 minutes, flipping once, until golden and crispy. This is a fantastic lighter option, and you’ll still get plenty of crispiness.
What kind of crab is best for this recipe?
Lump crab meat is ideal for Crab Cake Egg Rolls because it has large, sweet pieces that stand out in every bite. If you can’t find lump crab, backfin or even claw meat can make a tasty alternative—just avoid imitation crab, which changes the flavor and texture significantly.
Can I make these ahead of time for a party?
Yes! You can assemble Crab Cake Egg Rolls a day in advance and refrigerate them, tightly covered. When you’re ready to serve, just fry or bake straight from the fridge. They’re best enjoyed hot, so plan for a quick fry or bake right before guests arrive.
What dipping sauces go well with these?
Classic choices are spicy aioli, sweet chili sauce, honey mustard, or even a tangy remoulade. A simple mix of mayo, Sriracha, and lemon juice makes a quick and zippy dip. Don’t be afraid to get creative—anything creamy or zesty pairs beautifully with Crab Cake Egg Rolls!
Are there any gluten-free options?
Most standard egg roll wrappers contain wheat, but you can find gluten-free wrappers at many health food stores or online. Alternatively, use rice paper wrappers, though they’ll be more delicate and soft rather than crunchy. Always check your sauces and seasonings, too, to make sure everything is gluten-free.
Final Thoughts
Once you try these Crab Cake Egg Rolls, you’ll wonder how you ever celebrated without them. They’re irresistible, fun, and sure to become everyone’s new favorite party starter. Give them a spot at your next get-together or seafood night, and watch the smiles roll in!
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Crab Cake Egg Rolls Recipe
- Total Time: 35 minutes
- Yield: 12 egg rolls 1x
- Diet: Non-Vegetarian
Description
These Crab Cake Egg Rolls are a delightful fusion of flavors, combining the richness of lump crab meat with creamy cheese, a touch of spice, and crunchy vegetables, all bundled up in a crispy egg roll wrapper. Whether served as an appetizer or a party snack, these crab cake egg rolls are sure to impress your guests with their delicious taste!
Ingredients
Main Filling:
- 1 pound lump crab meat, picked over for shells
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 green onions, finely chopped
- 1/2 cup red bell pepper, finely diced
- 1/2 cup celery, finely diced
- 1/2 cup shredded mozzarella cheese
Wrapping:
- 12 egg roll wrappers
- 1 egg, beaten with 1 tablespoon water for sealing
- Vegetable oil for frying
Instructions
- Mix the Filling: In a large bowl, combine the crab meat, cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, bell pepper, celery, and mozzarella cheese. Mix gently until well combined.
- Wrap the Egg Rolls: Lay one egg roll wrapper on a clean surface with a corner pointing toward you. Place 2 to 3 tablespoons of the crab mixture in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Brush the top corner with the egg wash to seal. Repeat with remaining wrappers and filling.
- Fry the Egg Rolls: Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the egg rolls in batches for 3 to 4 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels and serve hot with your favorite dipping sauce such as spicy aioli or sweet chili sauce.
Notes
- For a lighter option, bake the egg rolls at 400°F for 15 to 18 minutes, brushing them lightly with oil beforehand.
- These can be made ahead and frozen—just fry or bake straight from frozen, adding a few extra minutes of cook time.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American, Asian Fusion
Nutrition
- Serving Size: 1 egg roll
- Calories: 200
- Sugar: 2 g
- Sodium: 360 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 45 mg
