If you adore the rich, buttery flavor of classic crab cakes but are craving a fun twist, this Crab Cake Egg Rolls Recipe is the perfect answer. Imagine the crispy, golden exterior of an egg roll giving way to a tender, flavorful crab cake filling bursting with fresh lump crab meat and a symphony of seasonings. These delectable bites are perfect for parties, appetizers, or any time you want to impress with minimal fuss. Trust me, once you try these, they might just become your new favorite snack to whip up when you want something special and satisfying.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is your first step toward creating the incredible flavors and textures that make the Crab Cake Egg Rolls Recipe truly irresistible. Each item was chosen not just for taste but also for the perfect balance of moisture, crunch, and color that elevate every bite.
- 1/2 pound lump crab meat: The star of the show, providing sweet, tender crab flavor; be sure to pick over for shells to keep the texture smooth.
- 1/2 cup panko breadcrumbs: Adds a light, delicate crunch and helps bind the mixture without weighing it down.
- 1/4 cup mayonnaise: Brings creaminess and richness that holds the crab mixture together.
- 1 large egg: Acts as a natural binder for all the delicious ingredients.
- 1 tablespoon Dijon mustard: Adds a subtle tang that brightens the crab’s natural sweetness.
- 1 tablespoon Worcestershire sauce: Deepens flavor with a savory, umami touch.
- 1 teaspoon Old Bay seasoning: The classic seafood seasoning that gives a mild spice and aromatic warmth.
- 1/4 teaspoon garlic powder: Enhances complexity without overpowering the crab.
- 1/4 cup finely diced red bell pepper: For a pop of color and a mild, sweet crunch.
- 1/4 cup finely chopped green onion: Adds freshness and a gentle bite.
- 8 egg roll wrappers: The crispy vessel that encases the crab mixture to golden perfection.
- Vegetable oil for frying: Essential for that irresistible crunchy exterior.
- Lemon wedges and dipping sauce: To elevate the flavors and add a zesty finish; classic choices include remoulade, tartar sauce, or spicy aioli.
How to Make Crab Cake Egg Rolls Recipe
Step 1: Prepare the Crab Cake Filling
Start by gently combining the lump crab meat with panko breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, diced red bell pepper, and green onion in a large bowl. The key here is to mix everything lightly so you keep the crab meat intact while evenly distributing the seasonings and add-ins that give this filling its unforgettable depth.
Step 2: Assemble the Egg Rolls
Lay an egg roll wrapper on a clean, flat surface with one corner pointing toward you like a diamond. Spoon about 2 to 3 tablespoons of the crab cake mixture into the center. Fold the bottom corner over the filling, then fold in both sides snugly before rolling it up tightly. Use a little water to seal the final edge—this prevents the filling from escaping during frying. Repeat this process with the remaining wrappers and filling to get all your egg rolls ready.
Step 3: Fry to Crispy Perfection
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully place the egg rolls in batches, frying for 3 to 4 minutes while turning occasionally. Cook until every side is golden brown and irresistibly crisp. Once done, transfer them to paper towels to drain excess oil. This step is where the magic happens—transforming soft filling into crunchy, golden-delicious perfection.
How to Serve Crab Cake Egg Rolls Recipe
Garnishes
Adding vibrant garnishes not only boosts the visual appeal but enhances every mouthful. Fresh lemon wedges offer a bright squeeze of acidity that balances the richness of the crab filling. A scattering of finely chopped green onions or a sprinkle of Old Bay seasoning on top can also elevate both flavor and presentation.
Side Dishes
Pair these crab cake egg rolls with light, refreshing sides. A crisp green salad or a tangy slaw cuts through the richness wonderfully. Alternatively, if you want to keep the seafood theme going, serve alongside a chilled seafood cocktail or steamed veggies for a complete meal.
Creative Ways to Present
For a truly memorable presentation, arrange the egg rolls on a rustic wooden board surrounded by dipping sauces in small bowls—think spicy aioli, creamy remoulade, or classic tartar sauce. You can also serve them halved diagonally on cocktail picks for elegant finger food at parties or gatherings, adding an eye-catching touch that invites guests to dig in.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though unlikely), store them in an airtight container in the refrigerator for up to two days. To help them retain some crispness, place a paper towel in the container to absorb excess moisture.
Freezing
Crab Cake Egg Rolls Recipe also works well as a make-ahead freezer treat. Assemble the rolls and freeze them on a baking sheet lined with parchment paper until solid before transferring to a freezer bag. This lets you fry them straight from frozen—just add a couple of extra minutes to the frying time.
Reheating
For best results, reheat leftover or frozen egg rolls in a preheated oven at 375°F (190°C) for 10 to 15 minutes. This method revives their original crispness better than a microwave, which tends to make them soggy.
FAQs
Can I bake these Crab Cake Egg Rolls instead of frying?
Absolutely! If you want a lighter version, brush the egg rolls lightly with oil and bake them at 400°F (200°C) for 15 to 20 minutes, flipping halfway through. They come out delightfully crisp without the extra oil.
What dipping sauces go well with Crab Cake Egg Rolls Recipe?
The classic options like remoulade, tartar sauce, and a spicy aioli are fantastic choices. You can also experiment with a sweet chili sauce or a creamy horseradish dip for a flavor twist.
Is it necessary to use lump crab meat?
Using lump crab meat provides the best texture and flavor with large, succulent pieces of crab. However, if it’s hard to find, backfin crab meat can work as a substitute, though the texture will be a bit different.
Can I prepare the filling in advance?
Yes! You can mix the crab cake filling up to a day ahead and keep it refrigerated. This makes assembly quick when you’re ready to cook.
How do I avoid the egg rolls bursting during frying?
Make sure to roll them tightly and seal the edges well with water. Also, frying at the right temperature (350°F or 175°C) helps reduce the risk of bursting by cooking the wrapper evenly and quickly.
Final Thoughts
I genuinely hope you give this Crab Cake Egg Rolls Recipe a try soon—it’s one of those dishes that brings people together with its irresistible flavors and crispy texture. Whether you’re hosting a gathering or just craving a special treat, these egg rolls are sure to satisfy that seafood craving with style and a smile. Happy cooking, and enjoy every delicious bite!
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Crab Cake Egg Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Pescatarian
Description
Crab Cake Egg Rolls are a delicious seafood appetizer combining lump crab meat with flavorful seasonings and crisp fried egg roll wrappers. These golden brown, crunchy rolls make perfect party snacks served with lemon wedges and your favorite dipping sauces like remoulade or tartar sauce.
Ingredients
Crab Cake Filling
- 1/2 pound lump crab meat (picked over for shells)
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon garlic powder
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely chopped green onion
Egg Rolls
- 8 egg roll wrappers
- Vegetable oil for frying
To Serve
- Lemon wedges
- Dipping sauce such as remoulade, tartar sauce, or spicy aioli
Instructions
- Prepare Crab Cake Mixture: In a large bowl, gently combine the crab meat, panko breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, diced red bell pepper, and chopped green onion. Mix carefully to keep the crab meat intact and avoid overmixing.
- Assemble Egg Rolls: Lay one egg roll wrapper on a clean surface with one corner facing you. Spoon about 2–3 tablespoons of the crab cake mixture into the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge by dabbing water along the edge to close. Repeat this process with the remaining wrappers and filling.
- Heat Oil for Frying: In a deep skillet or fryer, heat vegetable oil to 350°F (175°C), ensuring there is enough oil to submerge the egg rolls for even frying.
- Fry Egg Rolls: Fry the egg rolls in batches, turning occasionally, until they are golden brown and crisp, about 3–4 minutes per batch. Avoid overcrowding the pan.
- Drain and Serve: Remove the fried egg rolls and drain on paper towels to remove excess oil. Serve the crab cake egg rolls hot with lemon wedges and your preferred dipping sauce like remoulade, tartar sauce, or spicy aioli.
Notes
- These crab cake egg rolls can be assembled ahead of time and refrigerated for up to 4 hours before frying.
- For a healthier alternative, brush the assembled egg rolls with oil and bake at 400°F (200°C) for 15–20 minutes, flipping once halfway through cooking.
