These Asian-inspired Crab Cake Egg Rolls marry the sweet, briny flavors of classic Maryland crab cakes with a crisp, golden wrapper you can’t resist. Whether you’re hosting a cocktail party or craving a fun appetizer, these fusion seafood bites will steal the show.
Why You’ll Love This Recipe
• Ready in under 45 minutes—perfect for busy weeknights or impromptu gatherings
• Deep-fried to golden perfection for that crave-worthy crunch
• Fusion cuisine at its best: Maryland crab cake meets Asian-inspired egg roll
• No fancy equipment—just a skillet or electric fryer and an instant-read thermometer
• Customizable dipping sauce ideas to suit every taste (spicy, tangy, creamy)
• Make-ahead friendly: assemble today, fry tomorrow
• Crowd-pleasing seafood appetizer that even picky eaters adore
• Low-effort filling—only one bowl to mix and minimal clean-up
Ingredients
• 8 oz lump crab meat (picked over to remove shell fragments)
• ¼ cup mayonnaise (light or full-fat, your choice)
• 1 Tbsp Dijon mustard
• 1 large egg, beaten
• 2 Tbsp green onions, finely chopped
• ¼ cup red bell pepper, minced
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning (or your favorite seafood blend)
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 12 egg roll wrappers (thawed if frozen)
• Vegetable oil, for deep frying (about 2″ depth)
• Fresh parsley, chopped (optional garnish)
• Dipping sauce (see Directions below for easy recipe)
Directions
1. Prepare Crab Cake Filling
In a medium bowl, gently toss lump crab meat, mayonnaise, Dijon mustard, beaten egg, green onions, red bell pepper, Worcestershire sauce, Old Bay seasoning, salt, and pepper until just combined—avoid overmixing so the crab stays flaky.
- Chill the Mixture
Cover and refrigerate for at least 15 minutes to firm up the filling and make rolling easier. This little pause helps the flavors meld for a more vibrant seafood taste. - Assemble Egg Rolls
Lay one egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 Tbsp of chilled crab mixture onto the center. Fold the bottom corner over the filling, then fold in the two side corners snugly. Roll up toward the top corner and seal the edge with a light dab of water. - Heat the Oil
Pour vegetable oil into a large skillet or electric fryer to a depth of about 2 inches. Heat to 350°F (175°C)—use a candy or deep-fry thermometer for best results. This temperature ensures even, golden frying without greasy wrappers. - Fry Egg Rolls
Working in batches, gently lower each roll into the hot oil seam-side down. Fry for 2–3 minutes per side, turning once, until deep golden brown and crisp. Transfer to a paper towel–lined plate to drain excess oil. - Whisk Up the Dipping Sauce
In a small bowl, mix ½ cup sour cream, 2 Tbsp sweet chili sauce, and a squeeze of fresh lime juice for a zesty dipping sauce that complements the seafood. For an Asian-style twist, stir in 1 tsp soy sauce and a pinch of red pepper flakes. - Serve and Garnish
Arrange Crab Cake Egg Rolls on a platter, sprinkle with chopped parsley, and serve warm alongside the dipping sauce. These seafood appetizers disappear fast, so have extra napkins ready!
Servings & Timing
• Yield: Makes 12 Crab Cake Egg Rolls
• Prep Time: 20 minutes
• Chill/Rest Time: 15 minutes
• Total Time: 45 minutes (includes frying)
Variations
• Swap crab for finely chopped shrimp to make Shrimp Cake Egg Rolls.
• Use gluten-free wrappers and tamari-based dip for a gluten-free treat.
• Add finely diced jalapeño for a spicy seafood appetizer kick.
• Bake at 400°F for 15–18 minutes (turning halfway) for a lighter version.
• Mix in 1 tsp sriracha to the filling for an Asian-spicy fusion.
• Serve in lettuce cups instead of wrappers for a low-carb twist.
Storage & Reheating
Refrigerate leftover Crab Cake Egg Rolls in an airtight container for up to 2 days. For longer storage, freeze unbaked rolls on a sheet tray until firm, then transfer to a freezer bag (use within 1 month). To reheat, bake frozen rolls at 375°F for 12–15 minutes or air-fry at 350°F for 8–10 minutes—no thawing needed!
FAQs
Q: Can I bake these instead of frying?
A: Yes—bake at 400°F for 15–18 minutes, flipping halfway, until golden and crispy.
Q: What’s the best crab to use?
A: Fresh or canned lump crab meat both work; just drain and pick over shells thoroughly.
Q: How do I prevent wrappers from tearing?
A: Keep wrappers covered with a damp towel and work quickly to avoid drying out.
Q: Can I prepare the filling ahead?
A: Absolutely—mix and chill the crab filling up to 24 hours in advance for busy entertaining.
Q: Is there a vegetarian version?
A: Swap crab for hearts of palm or artichoke hearts, season similarly, and follow the same steps.
Q: What dipping sauces pair well?
A: Try spicy mayo, garlic aioli, ponzu sauce, or classic cocktail sauce for variety.
Q: My rolls are soggy—what went wrong?
A: Ensure oil is hot enough (350°F) and don’t overcrowd the pan; work in small batches for crispiness.
Q: How do I control oil splatter?
A: Pat the rolls dry of excess moisture, and use a splatter screen or lid cocked open slightly.
Conclusion
These Crab Cake Egg Rolls are the ultimate seafood appetizer—a fun, flavor-packed fusion of Maryland crab cake and Asian-inspired egg rolls that’s perfect for parties or date-night snacks. Try them this weekend, leave a comment on how they turned out, and don’t forget to explore my Crispy Shrimp Tempura recipe for your next seafood feast!
Crab Cake Egg Rolls
Ingredients
- 8 oz lump crab meat picked over for shells
- 1/4 cup mayonnaise light or full-fat
- 1 tablespoon Dijon mustard
- 1 large egg beaten
- 2 tablespoons green onions finely chopped
- 1/4 cup red bell pepper minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 12 sheets egg roll wrappers thawed
- 2 tablespoons fresh parsley chopped, for garnish
- vegetable oil for deep frying
- dipping sauce see Directions for recipe
Instructions
- In a medium bowl, gently combine lump crab meat, mayonnaise, Dijon mustard, beaten egg, green onions, red bell pepper, Worcestershire sauce, Old Bay seasoning, salt, and pepper until just mixed, keeping the crab flaky.
- Cover and refrigerate for at least 15 minutes to firm up the filling for easier rolling.
- Place one wrapper on a clean surface, spoon 2 tablespoons of crab mixture onto center, fold bottom corner over, tuck in sides, roll up, and seal with water.
- Heat oil in a skillet or fryer to 350°F (175°C) for perfectly crispy egg rolls.
- Fry rolls in batches for 2–3 minutes per side until golden brown, then drain on paper towels.
- Whisk ½ cup sour cream, 2 tablespoons sweet chili sauce, and a squeeze of lime juice for a quick tangy dip.
- Garnish with parsley and serve hot alongside the dipping sauce.
