Filled with fresh crab, these crispy egg rolls will be a hit at your next party!
I have a Pavlovian response to seafood at the beach. The salty sea air, sandy feet, and sunshine make me crave fish. Well, now I live by the beach, so every weekend has been like a seafood feast over here. These crab cake egg rolls totally satisfy that craving and are one of my favorite summer recipes.
Crab cakes are famously from Maryland, namely the Chesapeake Bay area. Of course, now, you can get a crab cake almost anywhere and in anything, including inside an egg roll. The fad of filling egg rolls with things other than cabbage and veggies, like a traditional egg roll, has been around for some time. I’ve had Philly cheesesteak egg rolls, Thanksgiving egg rolls, and, yes, crab cake egg rolls.
With fresh crab meat, creamy mayo, Old Bay seasoning, and a tangy hint of lemon, these egg rolls taste completely restaurant-worthy. And that crispy crunch is the greatest vehicle for the crab cake filling. Most surprisingly, they’re as easy to make as they are delicious. Honestly, some things are better left to the pros, but these guys? They’re simple to put together and totally deliver that takeout quality.
Rolling the perfect egg roll
The most intimidating part about making crab cake egg rolls at home is rolling them. But it isn’t that bad! Like most things, it gets easier with practice. The biggest mistake you can make is overfilling the wrapper. Start small and use an exact measurement each time. Whether it is a measuring spoon, portion scoop, or plain ol’ tablespoon, find what works and stick with it. Roll each egg roll tightly, using a pastry or basting brush with water to “glue” the wrapper closed.
How do I store leftovers?
To make crab cake egg rolls in advance, prepare them as directed, but do not fry them. Place them in an airtight container, with wax or parchment paper between each roll. Store in the freezer for up to 3 months. You can also place the uncooked egg rolls in the fridge for up to 24 hours until ready to fry.
Serving Suggestions
I am iffy about condiments, but these crab cake egg rolls are perfect for dipping. I prefer to pair them with an aioli with a little kick, like this creamy, bold Harissa Aioli. If you’re not into spice, these egg rolls go great with Lemon Aioli or homemade Garlic Mayo, too.
Crab cake egg rolls are perfect for game day, an appetizer, or part of a balanced meal. I served them with a Healthy Chicken Cobb Salad, but any light salad will do. Try this colorful Corn Salad or this Smashed Cucumber Salad.
Ingredients
- 1/4 cup mayonnaise
- 1 large egg beaten
- 1 teaspoon Old Bay seasoning
- 1/2 tablespoon lemon juice
- 1 tablespoon fresh parsley chopped
- 1/2 teaspoon Worcestershire sauce
- 1 pound crab meat picked over for shells
- 12 egg roll wrappers
- Vegetable oil for frying
Instructions
- In a bowl, mix mayonnaise, beaten egg, Old Bay seasoning, lemon juice, parsley, and Worcestershire sauce.
- Fold in the crab meat gently until well combined.
- Place an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of the crab mixture onto the lower half of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the final corner with a dab of water.
- Heat oil in a deep fryer or large pot to 350°F. Fry the egg rolls in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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