Crispy Crab Cake Rolls

This crab cake egg roll recipe transforms the classic seafood dish into a fun, crispy appetizer that combines the best of Maryland crab cakes with the satisfying crunch of Asian-inspired egg rolls. The tender lump crab meat retains its delicate flavor while being enhanced by traditional crab cake seasonings, all wrapped in a golden, crispy shell.

I first made these for a fusion-themed dinner party, and they disappeared within minutes. Now they're my go-to impressive appetizer when I want to elevate a gathering without spending hours in the kitchen.

Ingredients

• Lump crab meat: the star ingredient that provides sweet, delicate flavor and wonderful texture
• Mayonnaise: creates a creamy binding agent that helps hold everything together
• Dijon mustard: adds tangy depth that complements the sweetness of the crab
• Worcestershire sauce: brings umami richness that enhances the seafood flavor
• Beaten egg: works as an essential binder for the filling
• Breadcrumbs: provide structure while absorbing excess moisture
• Green onions: offer mild onion flavor and a pop of color
• Red bell pepper: adds sweet crunch and vibrant color contrast
• Lemon juice: brightens the entire mixture with necessary acidity
• Old Bay seasoning: authentic Maryland flavor that's quintessential for crab dishes
• Egg roll wrappers: thin yet sturdy shells that crisp up beautifully when fried
• Vegetable oil: neutral flavor with high smoke point perfect for deep frying

Step-by-Step Instructions

Mix the Filling:

Gently fold together all ingredients except the egg roll wrappers and frying oil in a large bowl. Use a folding motion rather than stirring to preserve the large pieces of crab meat. The texture should be moist and hold together when pressed but not wet or soggy.

Wrap the Egg Rolls:

Place each wrapper in a diamond position on your work surface. Spoon approximately 2 tablespoons of filling slightly below center. Fold the bottom corner over the filling, tuck in both sides snugly, then continue rolling upward. Seal the top corner with water applied with your fingertip, pressing gently to create a secure seal.

Heat the Oil:

Pour oil to a depth of 1.5 inches in a heavy-bottomed pan or Dutch oven. Heat to exactly 350°F using a thermometer for accuracy. Maintaining this temperature is crucial for proper cooking without greasy results.

Fry to Perfection:

Lower egg rolls carefully into the hot oil, cooking in batches of 3-4 to prevent overcrowding and temperature drops. Fry for 2 minutes on the first side until golden brown, then flip and continue frying for another 1-2 minutes until evenly crisp and richly golden.

Drain and Rest:

Transfer cooked egg rolls to a paper towel-lined plate, arranging them in a single layer. Allow them to rest for 2 minutes before serving, which helps set the filling and release excess oil.

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I've tried countless variations of this recipe, but always come back to Old Bay seasoning as the non-negotiable ingredient. My grandmother was from Baltimore, and she would judge a crab cake solely on the proper use of this iconic spice blend. The first time I served these to her, she gave them her ultimate compliment "just like home."

Make-Ahead Options

These crab cake egg rolls are perfect for entertaining because you can prepare them up to 24 hours ahead of time. Roll them completely, then place in a single layer on a parchment-lined baking sheet. Cover tightly with plastic wrap and refrigerate. When ready to serve, simply fry them directly from the refrigerator no need to bring to room temperature first. The cold filling actually helps prevent the wrapper from becoming soggy during frying.

Dipping Sauce Variations

While these egg rolls are delicious on their own, a complementary dipping sauce elevates them to restaurant quality. Try a classic remoulade by combining mayonnaise, capers, chopped pickles, Dijon mustard and a touch of hot sauce. For something lighter, a simple lemon aioli made with mayonnaise, lemon zest, fresh garlic and black pepper pairs beautifully with the crab flavor. My personal favorite is a spicy honey sauce combining equal parts honey and sriracha with a squeeze of lime juice.

Serving Suggestions

For an elegant cocktail party, slice each egg roll diagonally and stand the halves upright in a shallow dish of dipping sauce. When serving as a main course, pair with a bright citrus slaw using cabbage, orange segments and a rice vinegar dressing. These also make a stunning first course for a seafood dinner, served on a bed of mixed greens with a light vinaigrette. For casual entertaining, arrange on a platter with lemon wedges and various dipping sauces, allowing guests to customize their experience.

Recipe FAQs

→ Can I bake these crab cake egg rolls instead of frying them?

Yes, you can bake them instead of frying. Preheat your oven to 425°F, lightly brush the egg rolls with oil, place them on a baking sheet, and bake for 15-20 minutes until golden and crispy, turning halfway through.

→ What's the best type of crab meat to use?

Lump crab meat is ideal for this dish as it provides large, tender pieces that maintain their texture and flavor. Jumbo lump crab meat works well too, though it's more expensive. Avoid imitation crab, as it won't provide the authentic flavor.

→ Can I make these ahead of time?

Yes, you can prepare the egg rolls up to the rolling stage and refrigerate them for up to 24 hours before frying. Just make sure to cover them with a damp paper towel to prevent the wrappers from drying out. You can also freeze the uncooked rolls for up to 1 month.

→ What dipping sauces pair well with crab cake egg rolls?

Traditional options include tartar sauce, remoulade, or spicy aioli. For Asian-inspired alternatives, try sweet chili sauce, duck sauce, or a soy-ginger dipping sauce. A lemon aioli also complements the crab flavor beautifully.

→ How can I tell when the oil is hot enough for frying?

The oil should reach 350°F (175°C). If you don't have a thermometer, drop a small piece of egg roll wrapper into the oil - it should sizzle immediately and turn golden brown within about 60 seconds. If it browns too quickly, your oil is too hot.

→ Can I substitute the Old Bay seasoning?

If you don't have Old Bay, you can make a substitute by combining paprika, black pepper, cayenne pepper, dried mustard, celery salt, and ground bay leaves. Alternatively, any seafood seasoning blend will work in a pinch.