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Crab Cake Egg Rolls are a delightful fusion dish that brings together the rich, savory flavors of crab cakes with the crispy, satisfying texture of egg rolls. This innovative recipe captures the essence of coastal dining while offering a fun and approachable way to enjoy fresh seafood. Whether you're hosting a gathering, celebrating a special occasion, or simply looking for a unique appetizer to impress your family and friends, these crab cake egg rolls provide an impressive and delicious option that’s sure to please.
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Crab Cake Egg Rolls

Indulge in a unique culinary creation with these Crab Cake Egg Rolls! This delicious fusion dish combines the savory flavors of tender crab cakes with the crispy texture of egg rolls, making them perfect for any gathering or special occasion. Easy to prepare and incredibly versatile, these egg rolls can be served as appetizers or a main dish with your choice of dipping sauce. Impress your guests with every bite! #CrabCakeEggRolls #SeafoodRecipes #Appetizers #FusionCuisine #CookingAtHome

Ingredients

1 lb lump crab meat, picked over for shells

1/2 cup breadcrumbs (preferably panko for extra crunch)

1/4 cup mayonnaise

2 tbsp Dijon mustard

1 tbsp Worcestershire sauce

1 tsp Old Bay seasoning

1/2 tsp garlic powder

1/4 cup finely chopped green onions

1/4 cup finely chopped red bell pepper

1 egg, beaten

12 egg roll wrappers

Oil for frying (vegetable or canola)

Sweet chili sauce (for serving)

Instructions

Prepare the Filling: In a large mixing bowl, combine the lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, green onions, red bell pepper, and beaten egg. Gently fold the ingredients together until well combined, being careful not to break up the crab meat too much.

    Fill the Egg Rolls: Lay an egg roll wrapper on a clean surface with one corner pointing towards you (like a diamond). 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 upwards to seal the egg roll. Use a little water to moisten the edges and ensure they stick. Repeat with remaining wrappers and filling.

      Heat the Oil: In a deep frying pan or large pot, heat about 2 inches of oil over medium heat to 350°F (175°C). You can test the oil readiness by dropping a small piece of filling into the oil; it should sizzle immediately.

        Fry the Egg Rolls: Carefully add a few egg rolls to the hot oil, being careful not to overcrowd the pan. Fry in batches for about 3-4 minutes or until golden brown and crispy, turning occasionally for even cooking. Remove the egg rolls with a slotted spoon and drain on paper towels.

          Serve: Serve warm with sweet chili sauce on the side for dipping. Enjoy your delicious crab cake egg rolls as an appetizer or a fun main dish!

            Prep Time: 20 mins | Total Time: 45 mins | Servings: 6 (makes 12 egg rolls)