Crab Cake Egg Rolls Recipe

If you love the classic flavors of crab cakes but want to mix things up a bit, then this Crab Cake Egg Rolls Recipe is going to be your new go-to appetizer. These crispy, golden egg rolls are packed with that zesty, sweet crab meat we all adore, combined with a hint of lemon and the distinctive spice of Old Bay seasoning. Trust me, they bring the best of both worlds together—think of that satisfying crunch with the delicate sea flavor inside nibbling on every bite.

I love serving these crab cake egg rolls when friends come over or anytime I want a special snack that feels fancy but is surprisingly easy to make. They’re perfect for game day, holiday parties, or even a casual weeknight treat when you want to impress without the fuss. Plus, the fresh parsley and Worcestershire sauce add layers of flavor that make this Crab Cake Egg Rolls Recipe stand out from the usual fried finger foods.

Ingredients You’ll Need

Each ingredient in this recipe plays a key role in building that perfect crab cake flavor, while the egg roll wrappers give you the irresistible crispiness. Here’s what I rely on to get these rolls just right and a few tips to pick the best versions at the store.

• Mayonnaise: Adds creaminess and binds the filling without overpowering the crab flavor.
• Large egg: Helps hold the mixture together so it won’t fall apart during frying.
• Old Bay seasoning: Classic seafood seasoning that gives the filling its iconic zesty kick.
• Lemon juice: Brightens the crab meat and balances the richness perfectly.
• Fresh parsley: Chopped fine for a pop of color and a fresh, herbaceous note.
• Worcestershire sauce: Just a touch for a subtle umami depth that surprises your palate.
• Crab meat: Make sure to pick over it carefully for any shells—lump or backfin work great for this recipe.
• Egg roll wrappers: Look for fresh or frozen ones with a good pliability to wrap the filling tightly.
• Vegetable oil: For frying—choose an oil with a high smoke point to get that crisp exterior.

Variations

I’m all about tweaking recipes a little to suit what I have or what’s happening that day. The great thing about this Crab Cake Egg Rolls Recipe is how easy it is to customize the filling or seasoning to make it your own.

• Spicy kick: I like to add a pinch of cayenne or a dash of hot sauce to the filling if you’re into it a little spicy—it livens everything up wonderfully.
• Cheesy twist: Sometimes I mix in shredded sharp cheddar for a creamy surprise in every bite.
• Gluten-free option: Swap out regular egg roll wrappers for rice paper or gluten-free wrappers available at some specialty stores—just be mindful of the folding technique.
• Seasonal herbs: Fresh dill or chives can replace parsley if you want a different herbal note or if those herbs are more accessible.
• Healthier bake: Instead of frying, you can lightly brush the egg rolls with oil and bake at 400°F until crispy—takes a bit longer, but still delicious and a bit lighter.

How to Make Crab Cake Egg Rolls Recipe

Step 1: Mix the Filling Like a Pro

Start by gently combining the mayonnaise, beaten egg, Old Bay seasoning, lemon juice, chopped parsley, and Worcestershire sauce in a bowl. Once that’s nice and homogenous, carefully fold in the crab meat. Be gentle here—I’ve learned that breaking the crab too much makes the filling dense, and that’s where the magic of those sweet lumps comes from. Set this aside for a few minutes to let the flavors meld while you prep the wrappers.

Step 2: Wrapping with Care

Lay one egg roll wrapper in front of you so it looks like a diamond shape. Spoon about 2 tablespoons of crab filling near the bottom corner, leaving about an inch space at the edges for sealing. Fold the bottom corner over the filling, then fold in the sides snugly before rolling it up to the top corner. Use a little water or beaten egg to seal the edges—this trick always keeps them from opening up during frying. Don’t fill too much or try to make these too big, or they’ll break apart.

Step 3: Frying to Crispy Perfection

Heat about 2 inches of vegetable oil in a heavy skillet over medium-high heat to around 350°F (a candy or frying thermometer helps!). Carefully place a few egg rolls in the hot oil without crowding the pan. Fry them for about 3 to 4 minutes, turning occasionally until they’re golden brown and crispy all over. Drain on paper towels to soak up any excess oil. Pro tip: Don’t rush the oil temperature—if it’s too hot, the outside burns while the inside stays cold; too low and they get soggy.

How to Serve Crab Cake Egg Rolls Recipe

Garnishes

I usually sprinkle a little extra chopped parsley on top for freshness and color, but lemon wedges are a must-have on the side in my book. A drizzle of tartar sauce or a tangy remoulade gives it that extra punch. Sometimes, I whip up a quick sriracha mayo for dipping if we want a spicy contrast—it’s always a crowd-pleaser.

Side Dishes

Pairing these crab cake egg rolls with something crisp and fresh balances the richness nicely. My go-to sides are a simple green salad with vinaigrette or some crunchy coleslaw. On game day, I like to have them alongside sweet potato fries or even some grilled corn for a casual, satisfying spread.

Creative Ways to Present

Once, I served these crab cake egg rolls at a cocktail party arranged on a large platter with small dipping bowls scattered around—everyone loved grabbing one with a toothpick. For holiday gatherings, try stacking them in a pyramid and garnishing with fresh herbs and edible flowers. It makes for a fun centerpiece that’s both beautiful and delicious.

Make Ahead and Storage

Storing Leftovers

I like to let leftover crab cake egg rolls cool completely, then store them in an airtight container lined with paper towels to absorb moisture. They keep well in the fridge for 2-3 days. Reheating works best for keeping the crisp by following my reheating tips below.

Freezing

These egg rolls freeze really well if you put them raw and wrapped on a baking sheet in the freezer first, then transfer to a sealed freezer bag. When you want to cook them, fry straight from frozen—just add a minute or two to the frying time. Freezing uncooked keeps them tasting fresh and avoids sogginess from freezing after frying.

Reheating

To revive leftovers, I reheat in a 375°F oven for 8-10 minutes on a wire rack to keep the bottom from getting soggy. Avoid microwaving if you want to keep them crispy, but if you’re in a pinch, zap for a short burst then crisp briefly in a skillet with a little oil.

FAQs

Final Thoughts

This Crab Cake Egg Rolls Recipe is one I’ve come back to over and over because it’s a fun, unexpected way to enjoy crab cakes with less fuss and more crispy, crunchy joy. Whether you’re looking to impress guests or just enjoy something special at home, these egg rolls deliver big on flavor and texture every single time. Give them a try—you’ll find they’re as rewarding to make as they are to eat!

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