If you’re on the hunt for a show-stopping appetizer that combines the best of two beloved classics, look no further than this Crab Cake Egg Rolls Recipe. Imagine the rich, flaky sweetness of lump crab meat mixed with creamy cheese and a hint of spice, all wrapped in a crispy golden egg roll shell. These little bites are an irresistible crowd-pleaser, offering a perfect balance of textures and flavors that will have everyone asking for seconds. Whether you’re entertaining guests or simply savoring a delicious snack, this Crab Cake Egg Rolls Recipe delivers pure comfort and elegance in every crunchy bite.
Ingredients You’ll Need
Keeping things simple but flavorful is key to this recipe. Each ingredient has its role in building the rich, fresh, and slightly tangy profile that makes Crab Cake Egg Rolls so addictive. From tender crab meat to crisp bell peppers, every item contributes to a perfect harmony of taste, texture, and color.
- Lump crab meat: Choose fresh or well-drained crab for the best sweet, delicate flavor and flaky texture.
- Cream cheese: Softened cream cheese adds creaminess and helps bind the filling together smoothly.
- Mayonnaise: Adds moisture and a subtle tang that complements the crab perfectly.
- Dijon mustard: A touch of sharpness to elevate the flavors.
- Worcestershire sauce: Brings a little depth and umami richness.
- Old Bay seasoning: The signature seafood seasoning that brightens and spices up the filling.
- Fresh lemon juice: Adds a refreshing citrus punch that cuts through the richness.
- Green onions: Finely chopped for a mild onion flavor and fresh color.
- Red bell pepper: For a sweet crunch and vibrant hue.
- Panko breadcrumbs: Lightly bind the mixture while adding a bit of texture inside.
- Egg roll wrappers: Thin, crispy shells essential for that perfect crunch.
- Vegetable oil: For frying, ensures the egg rolls get golden and crisp.
- Sweet chili sauce or remoulade: Choose your favorite dipping sauce to complement and enhance the flavors.
How to Make Crab Cake Egg Rolls Recipe
Step 1: Prepare the Crab Cake Filling
Start by gently mixing the lump crab meat with softened cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay seasoning in a medium bowl. Add fresh lemon juice, finely chopped green onions, and red bell pepper to introduce a bright, fresh note and crunchy texture. Finally, incorporate panko breadcrumbs carefully to bind the mixture without making it heavy. The key here is to combine everything just enough to hold together but keep the crab delicate.
Step 2: Assemble the Egg Rolls
Lay one egg roll wrapper on a clean surface with a corner facing you for easier rolling. Spoon about two tablespoons of the crab mixture onto the center, then fold the bottom corner up over the filling. Fold in the sides tightly and roll the wrapper snugly toward the top corner. Seal the edge with a tiny dab of water to ensure it stays closed while frying. Repeat this process with the remaining wrappers and crab filling.
Step 3: Fry to Golden Perfection
Heat about two inches of vegetable oil in a deep skillet or pot to 350 degrees Fahrenheit. Carefully place the egg rolls in batches to avoid overcrowding and fry for approximately three to four minutes. Turn occasionally to ensure an even, golden crust forms all around. Once crisp and beautifully browned, transfer the egg rolls to paper towels to drain excess oil. The sizzling crunch that awaits when you bite in is simply unbeatable.
How to Serve Crab Cake Egg Rolls Recipe
Garnishes
Don’t underestimate the power of a vibrant garnish to elevate your Crab Cake Egg Rolls Recipe. Sprinkle freshly chopped parsley or chives for a pop of green and subtle herbaceous notes. A wedge of lemon on the side invites guests to add a splash of citrus, brightening the rich crab flavors beautifully.
Side Dishes
Pairing these egg rolls with light sides helps create a well-rounded meal or appetizer spread. Crisp green salads with vinaigrette, tangy coleslaw, or even a simple cucumber salad offer refreshing contrasts. For something a bit heartier, steamed jasmine rice or fried rice provides a satisfying complement without overpowering the delicate crab filling.
Creative Ways to Present
Presentation is part of the fun! Serve the egg rolls standing upright in a bamboo steamer basket or arrange them on a rustic wooden platter lined with parchment. Small dipping bowls filled with sweet chili sauce, tangy remoulade, or spicy aioli allow guests to customize each bite. Adding edible flowers or microgreens adds an elegant touch that’s perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Crab Cake Egg Rolls Recipe bites, store them in an airtight container in the refrigerator for up to two days. This short storage period keeps the filling fresh and prevents the wrappers from becoming soggy.
Freezing
To enjoy these delicious treats anytime, consider freezing before cooking. Place the rolled, uncooked egg rolls on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe bag or container for up to one month. When ready, fry or bake them straight from frozen, adding a couple of minutes to the cooking time.
Reheating
For best reheat results, crisp up leftover or frozen crab cake egg rolls in an oven or air fryer at 375 degrees Fahrenheit until heated through and crunchy again. Avoid microwaving as it can turn the wrapper soggy and chewy, which you definitely want to avoid!
FAQs
Can I use canned crab meat for this Crab Cake Egg Rolls Recipe?
While fresh lump crab meat is ideal for texture and flavor, good-quality canned crab meat can be used in a pinch. Just make sure to drain it well to avoid adding excess moisture to the filling.
Is there a way to make these egg rolls healthier?
Absolutely! For a lighter version, brush the filled egg rolls with oil and bake them at 400 degrees Fahrenheit for 15 to 18 minutes, turning once halfway through. They’ll still be deliciously crispy without the frying.
What dipping sauces work best with Crab Cake Egg Rolls Recipe?
Sweet chili sauce and remoulade are classic choices that balance the richness of the crab with tang and a bit of heat. You can also try spicy mayo or a garlic aioli for a flavorful twist.
Can I prepare the filling in advance?
Yes, you can make the filling a day ahead and store it covered in the fridge. This allows the flavors to meld beautifully, but be sure to assemble and fry the egg rolls fresh for the best texture.
How do I prevent the egg rolls from bursting while frying?
Make sure to seal the edges well with water and avoid overfilling the wrappers. Also, maintain the oil temperature around 350 degrees Fahrenheit; oil that’s too hot or too cold can cause bursting or sogginess.
Final Thoughts
This Crab Cake Egg Rolls Recipe is one of those irresistible dishes that feels both decadent and approachable, perfect for impressing family and friends or treating yourself to something special at home. Once you try these crispy, flavorful delights, they’ll quickly become a favorite go-to appetizer or snack. So go ahead, gather your ingredients, and let the delicious adventure begin—you won’t regret it!
Print
Crab Cake Egg Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Pescatarian
Description
Delicious and crispy Crab Cake Egg Rolls that combine fresh lump crab meat with creamy cheese and flavorful seasonings, wrapped in egg roll wrappers and fried to golden perfection. These seafood appetizers are perfect for parties or an elegant snack, served with sweet chili sauce or remoulade.
Ingredients
Crab Cake Mixture
- 8 ounces lump crab meat, picked over for shells
- 4 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped green onions
- 2 tablespoons finely chopped red bell pepper
- 1/4 cup panko breadcrumbs
Assembly and Frying
- 12 egg roll wrappers
- Vegetable oil for frying
- Sweet chili sauce or remoulade for serving
Instructions
- Prepare the Crab Mixture: In a medium bowl, gently mix the lump crab meat, softened cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, chopped green onions, red bell pepper, and panko breadcrumbs until just combined, taking care not to break up the crab meat too much.
- Assemble the Egg Rolls: Lay an egg roll wrapper on a clean surface with one corner facing you. Spoon about 2 tablespoons of the crab mixture onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll tightly to enclose the filling, sealing the edge with a little water to prevent opening during frying. Repeat with the remaining wrappers and filling.
- Heat the Oil: Pour about 2 inches of vegetable oil into a deep skillet or pot and heat it to 350°F (175°C), using a thermometer for accuracy to ensure perfect frying conditions.
- Fry the Egg Rolls: Carefully place the egg rolls into the hot oil in batches, frying them for 3 to 4 minutes. Turn occasionally to ensure even browning until they are golden brown and crispy all over.
- Drain and Serve: Remove the fried egg rolls with a slotted spoon and drain on paper towels to remove excess oil. Serve warm with sweet chili sauce or remoulade for dipping.
Notes
- For a lighter alternative, brush the egg rolls with oil and bake at 400°F (205°C) for 15 to 18 minutes, turning halfway through for even crisping.
- Using fresh lump crab meat enhances the flavor and texture greatly.
- Ensure the crab meat is picked thoroughly to remove any shells or cartilage.
- Do not overmix the filling to keep the crab meat pieces intact.
