Crab Cake Egg Rolls Recipe

Crab cake egg rolls are one of those indulgences that seem to strike the perfect balance between crispy and creamy. If you’re a fan of crab cakes but want to switch things up with a crunchy twist, this recipe is going to be your new go-to. These crispy egg rolls are stuffed with a rich crab and cream cheese filling that’s oozing with flavor, all thanks to the perfect amount of Old Bay seasoning and a tangy sriracha aioli for dipping. Whether you’re prepping these for a party appetizer or a cozy night in, I promise they’ll disappear faster than you can make them!

I first came across the idea of crab cake egg rolls at a local seafood joint while vacationing on the coast. It was one of those breezy days by the water, and we were looking for something comforting but not too heavy. When the server brought out these golden egg rolls filled with crab, I remember the first bite being a combination of crispy perfection on the outside and creamy, savory goodness on the inside. Ever since, I’ve been experimenting at home to recreate that memory—and this recipe is as close as it gets!

this RECIPE

How this recipe was born: A love for crab cakes with a twist!

Crab cakes have always been a favorite of mine, especially since I grew up on the East Coast where fresh seafood is in abundance. But making them into egg rolls? That’s a whole new level of fun! Egg rolls bring this incredible crunch factor, and when you pair that with the rich, creamy crab filling, you’ve got a dish that’s both comforting and impressive. And don’t even get me started on the sriracha aioli—it’s the perfect little spicy kick that ties everything together. These crab cake egg rolls are like the love child of a classic crab cake and a fun party appetizer. What’s not to love?

A bit of background on crab cakes: From tradition to modern fusion

Crab cakes have their roots in Maryland, where blue crabs are abundant, and Old Bay seasoning is practically a household staple. Traditionally, they’re made with lump crab meat, breadcrumbs, and a variety of seasonings, and then pan-fried to perfection. Over time, this iconic dish has been adapted in countless ways—baked, broiled, made gluten-free, or even turned into mini sliders. The idea of wrapping that beloved crab filling into an egg roll wrapper is just another fun twist on the classic, bringing together different textures and flavors for a modern, fusion-style snack.

Let’s talk ingredients: What makes this recipe so good

To make these crab cake egg rolls, you’ll need a few key ingredients that bring together the perfect balance of flavor and texture.

• Lump crab meat: This is the star of the show. The tender, sweet meat is perfect for that authentic crab cake taste. If you’re in a pinch, canned crab meat can work, but I really recommend using fresh or refrigerated lump crab meat for the best flavor.
• Cream cheese: This helps create the rich, creamy filling that holds everything together. It also adds a subtle tang that complements the crab.
• Old Bay seasoning: A must-have for any crab dish. Its blend of herbs and spices, with a slight hint of celery salt and paprika, gives this dish its signature Maryland flavor.
• Egg roll wrappers: These are what give your crab cakes that irresistible crunch. You can find them in the refrigerated section of most grocery stores near the tofu or fresh pasta. If you’re gluten-free, there are alternative wrappers available, or you can experiment with rice paper wrappers for a lighter, chewier version.
• Shredded cheddar cheese: It melts into the filling, giving it a nice gooeyness that pairs so well with the crab. If you’re not a fan of cheddar, you can swap it out for mozzarella or even a smoky gouda for a different twist.

Kitchen tools: What you’ll need to get rolling

• Mixing bowls: You’ll need a few different sizes for mixing the crab filling and making the aioli.
• Deep fryer or heavy-bottomed pot: Frying is the key to getting that perfect crispy outer layer. If you don’t have a deep fryer, just use a sturdy pot and fill it with enough oil to submerge the egg rolls.
• Wire rack: Essential for draining your fried egg rolls. This helps keep them crispy by letting the oil drip away.
• Tongs: A must for flipping the egg rolls while frying. You want to make sure they get golden brown on all sides.
• Pastry brush: You’ll use this for brushing the egg wash onto the wrappers, ensuring they seal properly before frying.

Step-by-step: How to make these crispy crab cake egg rolls

1. Prepare the filling

Start by beating the cream cheese in a medium bowl until it’s smooth and creamy. (This step is key to avoiding any lumps in your filling.) Then, mix in the mayonnaise, sour cream, Worcestershire sauce, Old Bay, and white pepper until everything is well combined. The mixture should be smooth and slightly tangy.

Fold in the shredded cheddar cheese and the lump crab meat. Be gentle here—you want to keep those chunks of crab intact so you get bites of crab in every roll!

2. Assemble the egg rolls

Now for the fun part—wrapping! Lay an egg roll wrapper on a flat surface, positioning it like a diamond (pointed ends at the top and bottom). Spoon about ½ cup of the crab filling into the center of the wrapper. Brush the edges with your egg wash (this acts like glue to seal the rolls), then fold the bottom corner over the filling. Next, fold in the sides and roll up the wrapper tightly. Brush the seam with more egg wash to seal it completely.

Pro tip: Don’t overstuff your rolls! Too much filling can cause them to burst open when frying. (Been there, done that!)

3. Freeze before frying

This is a crucial step that makes all the difference. Freeze the assembled egg rolls for at least 2 hours. Freezing helps them hold their shape during frying and ensures that the filling heats evenly without the outside burning too quickly.

4. Fry to golden perfection

Heat about 3-4 inches of vegetable oil in your pot or fryer to 300°F. Once the oil is hot, fry the frozen egg rolls in batches (don’t overcrowd the pot!) for about 2 minutes per side until golden brown and crispy. Drain them on a wire rack to keep them nice and crunchy.

5. Whip up the sriracha aioli

While the egg rolls are frying, quickly whisk together the mayonnaise, sriracha, Old Bay, and salt in a small bowl. This dipping sauce is creamy, spicy, and the perfect complement to the rich crab filling.

Variations you’ve got to try

• Gluten-free version: Use gluten-free egg roll wrappers or even try wrapping the crab mixture in rice paper for a lighter, gluten-free option.
• Spicy crab egg rolls: If you love spice, mix some chopped jalapeños or a dash of hot sauce into the filling for an extra kick.
• Baked version: If you want to skip frying, brush the assembled egg rolls with a bit of oil and bake them in a 400°F oven for about 15-20 minutes until golden brown and crispy.
• Seafood twist: Add a little variety by mixing in shrimp or scallops with the crab meat. It’ll add a new layer of texture and flavor to your egg rolls.

Presentation ideas: Serving your crab cake egg rolls in style

To really impress your guests (or yourself), garnish your egg rolls with sliced scallions and serve them on a platter with the sriracha aioli in the center for dipping. You could even add a sprinkle of sesame seeds or a drizzle of extra sriracha on top for a little extra flair. Pair these with a crisp green salad or roasted veggies for a more complete meal.

Suggested beverages to serve

you can’t go wrong with a refreshing iced green tea or a sparkling lemonade. The citrusy, slightly tart flavor of lemonade will balance out the richness of the egg rolls, while the green tea will cleanse your palate between bites. If you’re looking for something cozier, a ginger-infused iced tea would be a lovely complement to the seafood flavors.

How to store and reheat leftovers

If by some miracle you have leftovers, store them in an airtight container in the fridge for up to 2 days. When reheating, the best way to maintain that crispy exterior is to pop them in the oven or air fryer at 350°F for about 10 minutes. Avoid microwaving—they’ll get soggy, and nobody wants a soggy egg roll!

Adjusting for different serving sizes

This recipe makes about 16 egg rolls, but if you want to make fewer (or more!), just adjust the filling and wrappers accordingly. The filling ingredients are easy to scale up or down, but make sure to keep the ratios the same. One note: when making a smaller batch, keep an eye on your frying oil temperature since fewer rolls may heat up more quickly.

FAQs

1. Can I make these ahead of time?
Yes! You can assemble the egg rolls and freeze them for up to 1 month before frying. Just fry them straight from frozen—no need to thaw.

2. What’s the best oil for frying?
Vegetable oil or canola oil work best for deep frying since they have a neutral flavor and high smoke points.

3. Can I use imitation crab?
You can, but the texture and flavor won’t be quite as rich. If you’re looking for a budget-friendly option, imitation crab will still get the job done.

4. Can I bake these instead of frying?
Absolutely! Brush the rolls with oil and bake at 400°F for 15-20 minutes, flipping halfway through, until they’re golden brown and crispy.

5. How spicy is the sriracha aioli?
It’s got a mild kick, but you can easily adjust the spice level by adding more or less sriracha to taste.

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