Crab Cake Egg Rolls

The idea hit me during a Super Bowl party when I watched guests doing that awkward dance between the crab cake station and the egg roll platter, trying to juggle two different foods while holding drinks and conversation. Why not marry them? I tried it the next weekend just for myself, standing in my kitchen in pajamas, and took one bite of that first golden roll before texting my friends immediately that I'd just ruined regular crab cakes for them forever.

Last summer I made these for a beach house dinner and my brother-in-law, who claims to hate crab cakes, ate five before realizing what they were. He stood there holding the last one mid-air, looking betrayed and delighted simultaneously, asking why Id never mentioned this combination before. Now theyre the first thing he requests for every family gathering.

Ingredients

• 8 oz lump crab meat: Spend the extra money on good crab here because its the star of the show and imitation crab just doesnt deliver that sweet, delicate flavor that makes these worth every penny
• 1/2 cup finely diced celery: This provides the essential crunch that contrasts with the tender crab, mimicking what you love in traditional crab cakes while adding freshness
• 1/4 cup finely diced red bell pepper: The sweetness balances the savory crab and adds tiny jewel-like flecks of color throughout the golden filling
• 2 green onions: Their mild onion flavor is perfect here, and I slice them thin so they almost disappear into the mixture while providing little bursts of flavor
• 1/4 cup panko breadcrumbs: These Japanese breadcrumbs bind everything together without becoming heavy, keeping the filling light and tender inside the crispy wrapper
• 1 large egg: This acts as the glue holding your filling together, but resist the urge to add more or youll end up with a dense, eggy texture that masks the crab
• 2 tbsp mayonnaise: The secret ingredient in great crab cakes, adding richness and moisture without competing with the delicate seafood flavor
• 1 tbsp Dijon mustard: Provides a sharp, tangy counterpoint to the sweet crab and rich mayonnaise, cutting through the richness beautifully
• 1 tbsp fresh parsley: Use fresh here because dried parsley has zero flavor, and the bright herbal notes lift the entire filling out of heavy territory
• 1 tsp Old Bay seasoning: This non-negotiable classic delivers that quintessential seafood flavor profile everyone expects from great crab dishes
• 1/4 tsp cayenne pepper: Just enough warmth to make these interesting without overwhelming the delicate crab flavor
• 1/2 tsp salt: Crab needs some help in the seasoning department, and this brings everything together without making it salty
• 1/4 tsp black pepper: Freshly ground adds a gentle heat that complements rather than competes with the other spices
• 8 egg roll wrappers: Keep these covered with a damp towel while you work because they dry out quickly and become impossible to fold without cracking
• Vegetable oil: You need enough oil to submerge the rolls at least halfway, and neutral oil lets the crab flavors shine without adding competing tastes

Instructions

Mix the filling:

Gently fold everything together in a large bowl until just combined, being careful not to break up those beautiful chunks of crab meat.

Roll them up:

Place about 2 tablespoons of filling in the center of each wrapper, fold the bottom corner over the filling, tuck in the sides, and roll tightly, sealing the edge with water.

Heat the oil:

Bring about 2 inches of vegetable oil to 350°F in a deep skillet or heavy pot, maintaining that temperature throughout frying for the crispiest results.

Fry until golden:

Cook the egg rolls in batches for 3 to 4 minutes, turning occasionally until theyre evenly golden brown and sound hollow when tapped.

Make the sauce:

Whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce, salt, and pepper until smooth and creamy.

Save

My daughter helped me roll these last weekend and filled hers so full they couldnt close properly, creating these adorable overstuffed pockets that nonetheless fried up perfectly and became everyones favorite because of the extra crab inside. Now we call them her special edition rolls.

Frying Like a Pro

I learned that maintaining oil temperature makes more difference than anything else, and I keep an instant-read thermometer near the stove to check frequently. When the oil drops too low, the wrappers absorb grease and become soggy, but when its too hot, they burn before the filling heats through completely.

Making Them Ahead

You can assemble these rolls hours before frying and refrigerate them uncovered on a parchment-lined baking sheet. This actually helps the wrappers dry slightly, which I've found creates an even crisper exterior when they hit the hot oil.

Serving Suggestions

These disappear fastest when cut diagonally in half to show off that beautiful filling and served warm with small bowls of the spicy mustard sauce for dipping. They pair surprisingly well with cold beer or crisp white wine, and I like to scatter extra green onions over the platter for a pop of color that makes them look restaurant-worthy.

• Cut rolls immediately after frying so steam escapes and keeps them crisp
• Double the dipping sauce because guests will want extra for their plates
• Keep finished rolls in a 200°F oven while you finish remaining batches

Save

Watch how quickly these disappear at your next gathering, and save at least two for yourself before they hit the serving platter.

Recipe FAQs

→ Can I use imitation crab instead of lump crab meat?

Yes, imitation crab works well as a budget-friendly alternative. The texture will be slightly different, but the flavor remains delicious. Chop it into small pieces similar to the diced vegetables for even distribution.

→ How do I prevent the egg rolls from getting soggy?

Avoid overfilling the wrappers and ensure the oil temperature stays around 350°F (175°C). If frying in batches, keep cooked rolls on a wire rack rather than paper towels to maintain crispiness on all sides.

→ Can I make these ahead of time?

Absolutely. Assemble the egg rolls up to 4 hours before cooking and refrigerate uncovered on a baking sheet. Fry just before serving, or bake them at 400°F for 18-20 minutes if you prefer less oil.

→ What's the best way to reheat leftover egg rolls?

Reheat in a 375°F (190°C) oven for 8-10 minutes until heated through and crispy. Avoid microwaving, as this makes the wrapper chewy rather than crisp.

→ Can I freeze uncooked egg rolls?

Yes, place assembled rolls on a baking sheet and freeze until firm, then transfer to a freezer bag. Fry frozen rolls for an additional 1-2 minutes—no need to thaw first.