Description
Crispy, golden, and packed with sweet crab flavor, these Crab Cake Egg Rolls combine Maryland-style seafood with the crunch of classic egg rolls. Perfect for parties, game nights, or whenever you need an appetizer that impresses.
Ingredients
For the Filling
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1 pound lump crab meat, drained and picked
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4 ounces cream cheese, softened
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½ cup mayonnaise
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1 teaspoon Dijon mustard
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2 teaspoons Old Bay seasoning
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¼ cup panko breadcrumbs
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2 scallions, finely sliced
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1 tablespoon lemon juice
For the Wrappers
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12 egg roll wrappers
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1 egg, beaten (for sealing)
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Vegetable oil, for frying
Optional Add-ins
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½ cup shredded mozzarella or cheddar
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2 tablespoons diced red bell pepper
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1 minced jalapeñ
Instructions
1️⃣ Mix the Base
• Combine cream cheese, mayo, mustard, Old Bay, and lemon juice until smooth.
2️⃣ Fold in the Crab
• Gently stir in crab, breadcrumbs, and scallions. Chill for 20 minutes.
3️⃣ Prepare Wrappers
• Place wrapper on surface, add 2 tbsp filling in center.
4️⃣ Roll and Seal
• Fold bottom corner, fold sides, roll tight, seal edge with egg wash.
5️⃣ Heat Oil
• Bring 2 inches of oil in pot to 350°F.
6️⃣ Fry Rolls
• Fry 3–4 at a time until golden, 3–4 minutes. Drain on rack.
7️⃣ Serve
• Serve hot with spicy remoulade, sweet chili, or ranch.
Notes
• Chill filling before wrapping to prevent soggy rolls.
• Use thermometer to maintain steady oil temperature.
• Freeze uncooked rolls for up to 2 months. Fry directly from frozen.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Frying (or Baking/Air Frying)
- Cuisine: American Fusion