Crab Cake Egg Rolls (Printable)
Crispy wrappers filled with savory crab meat, fresh vegetables, and aromatic herbs for a delicious fusion appetizer.
# What You'll Need:
→ Crab Cake Filling
01 - 8 oz lump crab meat, shells removed
02 - 1/2 cup finely diced celery
03 - 1/4 cup finely diced red bell pepper
04 - 2 green onions, thinly sliced
05 - 1/4 cup panko breadcrumbs
06 - 1 large egg, lightly beaten
07 - 2 tbsp mayonnaise
08 - 1 tbsp Dijon mustard
09 - 1 tbsp fresh parsley, chopped
10 - 1 tsp Old Bay seasoning
11 - 1/4 tsp cayenne pepper
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
→ Assembly
14 - 8 egg roll wrappers
15 - Small bowl of water for sealing
16 - Vegetable oil for frying
→ Dipping Sauce
17 - 1/2 cup mayonnaise
18 - 1 tbsp Dijon mustard
19 - 1 tbsp lemon juice
20 - 1 tsp hot sauce
21 - Salt and pepper to taste
# How To Make It:
01 - Gently combine crab meat, celery, red bell pepper, green onions, panko breadcrumbs, beaten egg, mayonnaise, Dijon mustard, parsley, Old Bay seasoning, cayenne pepper, salt, and black pepper in a large bowl. Mix just until incorporated to maintain crab meat texture.
02 - Position an egg roll wrapper with one corner facing you. Place 2–3 tbsp of crab mixture in the center. Fold bottom corner over filling, fold in sides, and roll tightly. Seal edge with water. Repeat with remaining wrappers and filling.
03 - Pour 2 inches of vegetable oil into a deep skillet or heavy-bottomed pot. Heat oil to 350°F.
04 - Fry egg rolls in batches, turning occasionally, until golden brown and crisp, approximately 3–4 minutes per batch. Transfer to paper towels to drain excess oil.
05 - Whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce, salt, and pepper in a small bowl until smooth and well combined.
06 - Serve crab cake egg rolls immediately while hot with dipping sauce on the side.
# Expert Tips:
01 -
- The crispy shell gives you that satisfying crunch while keeping the crab cake filling impossibly moist inside
- They are handheld party food that feels fancy but come together faster than you would expect
02 -
- Overmixing the crab filling is the number one mistake home cooks make, so use a light hand and stop as soon as everything is combined
- Wet your fingers slightly when handling the wrappers because they stick to dry hands and become frustrating to work with
03 -
- Pat your crab meat dry with paper towels before mixing to prevent a soggy filling
- Let the filled egg rolls rest for 10 minutes before frying so the wrappers seal properly