Crab Cake Egg Rolls (Printable)
Golden crispy rolls filled with succulent crab, fresh vegetables, and savory seasonings for a perfect party 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
# Directions:
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 until just incorporated, taking care not to break up the crab meat.
02 - Position an egg roll wrapper on a clean surface with one corner facing you. Spoon 2–3 tablespoons of crab mixture into the center of the wrapper.
03 - Fold the bottom corner over the filling, then fold in the sides. Roll tightly away from you and seal the final edge with a small amount of water. Repeat with remaining wrappers and filling.
04 - Pour 2 inches of vegetable oil into a deep skillet or heavy-bottomed pot. Heat to 350°F.
05 - Fry egg rolls in batches, turning occasionally to ensure even cooking, until golden brown and crisp, approximately 3–4 minutes per batch. Transfer to paper towels to drain excess oil.
06 - Whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce, salt, and pepper in a small bowl until smooth and fully combined.
07 - Arrange crab cake egg rolls on a serving platter and serve immediately with the prepared dipping sauce on the side.
# Expert Advice:
01 -
- The crunch of that first bite releases steam perfumed with Old Bay and fresh crab, stopping conversation cold every single time
- You can assemble the entire batch in under twenty minutes and fry them while guests arrive, making you look like a catering genius without the stress
02 -
- Overmixing the filling is the number one mistake home cooks make, turning those gorgeous crab chunks into mush that tastes no different than canned seafood
- Wrappers that have dried out will crack and leak filling into your oil, creating a mess and potentially dangerous grease splatters everywhere
03 -
- Pat your crab meat gently with paper towels before mixing to remove excess moisture that can make the filling soggy
- Place a wire cooling rack over your baking sheet instead of draining on paper towels, which keeps air circulating around all sides and maintains that perfect crunch