Crab Cake Egg Rolls

What Even Are These Magical Things?

So I had this brilliant moment last summer when I couldn’t decide between crab cakes and Chinese takeout. Instead of choosing, I thought, “Why not jam all that amazing crab cake filling into a crispy egg roll wrapper?” And let me tell you – it was one of my better life decisions. These Crab Cake Egg Rolls combine the best of both worlds: that sweet, tender lump crab meat and Old Bay seasoning of a Maryland crab cake, with the satisfying crunch of an egg roll. They’re basically what would happen if Baltimore and Beijing had a delicious food baby.

Why You’ll Love This Recipe

Not to toot my own horn, but these are pretty special:

• They’re the perfect party food – easier to eat than traditional crab cakes (no fork needed!)
• That CRUNCH when you bite in, followed by the tender crab filling? Food heaven.
• Way less drama than traditional crab cakes that can fall apart when flipping.
• People think you’re some kind of culinary genius when you serve these (I won’t tell if you don’t).
• They freeze beautifully, so make extra for future-you to enjoy.
• You get more crispy surface area than a regular crab cake, which is obviously the best part.
• That first bite where the steam escapes and you get hit with those Old Bay aromas? Worth living for.

The Good Stuff You’ll Need

For the Crab Filling:

• 1 pound lump crab meat (splurge on the good stuff, not the canned garbage – this is the star)
• 1/4 cup mayo (real mayo, not the diet stuff)
• 1 egg, beaten (the glue that holds our lives together)
• 1/4 cup finely diced red bell pepper (for color and crunch)
• 2 green onions, sliced thin (both white and green parts)
• 2 tablespoons finely chopped fresh parsley (dried works in a pinch, but use less)
• 1 tablespoon Dijon mustard (the good grainy kind if you have it)
• 1 tablespoon Worcestershire sauce (don’t even ask how to pronounce it)
• 2 teaspoons Old Bay seasoning (non-negotiable)
• Juice of half a lemon (the fresh kind, not from the plastic lemon)
• 1/2 cup panko breadcrumbs (regular breadcrumbs work too, but panko gives better texture)
• 1 clove garlic, minced (or more, I don’t judge)
• Salt and pepper to taste (you won’t need much salt with the Old Bay)

For Assembly and Frying:

• 12-15 egg roll wrappers (find them in the produce section, weirdly enough)
• Small bowl of water (for sealing)
• Vegetable or peanut oil for frying (enough to fill your pan about 2 inches deep)

For the Dipping Sauce:

• 1/2 cup mayo
• 2 tablespoons sriracha (adjust to your spice preference)
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1/2 teaspoon Old Bay seasoning (because more Old Bay is always better)

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Let’s Do This

Prep the Filling (15 minutes):

1. First things first – check your crab meat for any sneaky shell pieces. Nothing ruins the vibe like crunching on shell when you’re expecting delicious crab.
2. In a large bowl, mix together everything EXCEPT the crab meat and panko. Get all those flavors friendly with each other.
3. Now, gently fold in the crab meat. GENTLY. Like, imagine you’re handling clouds or a newborn baby. You paid good money for those lump crab pieces, don’t massacre them into mush.
4. Finally, fold in the panko just until combined. The mixture should hold together when you squeeze it, but still be fairly loose.
5. Let it hang out in the fridge for at least 30 minutes. This is non-negotiable – it helps everything bind together and the flavors get all cozy with each other.

Roll ‘Em Up (20 minutes):

1. Set up your egg roll station: filling, wrappers, small bowl of water, and a clean surface.
2. Place an egg roll wrapper on your surface like a diamond (corner pointing toward you).
3. Scoop about 2-3 tablespoons of the crab mixture onto the lower third of the wrapper. Shape it into a little log.
4. Fold the bottom corner up over the filling, then fold in the sides like you’re making a little envelope.
5. Dip your finger in water and run it along the edges of the top corner, then continue rolling up tightly. The water helps seal it. Think of it like licking an envelope, but less gross.
6. Place seam-side down on a plate or baking sheet. Cover with a slightly damp paper towel while you roll the rest so they don’t dry out.

Frying Time (15 minutes):

1. Heat your oil to 350°F in a deep pan or pot. If you don’t have a thermometer, test it with a small piece of egg roll wrapper – it should bubble vigorously and the wrapper should float to the top and start browning within about 30 seconds.
2. Carefully lower 3-4 egg rolls into the oil (don’t crowd the pan or they’ll have a party and stick together). Use tongs, not fingers, unless you enjoy pain.
3. Fry for about 3-4 minutes, turning occasionally, until they’re golden brown and crispy all over. These cook pretty quickly since the filling isn’t raw.
4. Transfer to a paper towel-lined plate to drain. Try not to eat one immediately and burn all the taste buds off your tongue (speaking from painful experience).

Make the Dipping Sauce (2 minutes):

1. While your egg rolls cool just enough to not cause second-degree burns, whisk together all the sauce ingredients in a small bowl.
2. Taste and adjust – want it spicier? More sriracha. Tangier? More lemon. Sweeter? More honey. You’re the boss of your sauce.

Serving Suggestions

• Serve these bad boys hot with the dipping sauce on the side. Garnish with extra sliced green onions or a sprinkle of Old Bay if you’re feeling fancy.
• For a complete feast, pair with a simple Asian slaw (just shredded cabbage, rice vinegar, a touch of sugar, and sesame oil).
• These make an amazing appetizer, but I’ve definitely eaten 4-5 as a main course with zero regrets.
• If you’re doing a seafood spread, these are killer alongside some coconut shrimp.
• For drinks, a cold beer (pilsner or lager) or a crisp white wine like Sauvignon Blanc or Pinot Grigio is chef’s kiss.

Switch It Up

Got the technique down? Try these variations:

• Lobster Roll Egg Rolls: Replace the crab with cooked lobster meat, reduce the Old Bay, and add a touch more lemon and a bit of tarragon.
• Buffalo Shrimp Egg Rolls: Swap crab for chopped cooked shrimp tossed in buffalo sauce, and add crumbled blue cheese to the filling. Serve with ranch or blue cheese dressing.
• Surf & Turf Rolls: Go half crab, half cooked and diced steak with a horseradish sauce for dipping. Fancy AF.
• Crab Rangoon Rolls: Add 4oz cream cheese to the filling for a crab rangoon/crab cake hybrid that will blow your mind.
• Maryland Meets Mexico: Add corn, black beans, and a touch of cumin to the filling. Serve with avocado crema for dipping.

Make-Ahead and Storage Tips

• You can make the filling up to 24 hours ahead and keep it in the fridge.
• Rolled but unfried egg rolls can be stored in the fridge for a few hours. Just separate layers with parchment paper and cover with plastic wrap.
• For longer storage, freeze uncooked egg rolls on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 3 months.
• Cook frozen egg rolls directly from frozen – no thawing! Just add about 1-2 minutes to the frying time.
• Already fried egg rolls can be reheated in a 375°F oven for about 10 minutes until crispy and heated through. The microwave works too but they’ll be soggy (still delicious though).

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Questions People Actually Ask

Q: Can I bake these instead of frying?
A: You can, but let’s be honest, they won’t be as good. If you must, brush them with oil, place on a wire rack over a baking sheet, and bake at 425°F for about 15-20 minutes, turning halfway. They’ll be fine, just not transcendent.

Q: I hate seafood but these look amazing. Any substitutes?
A: Try shredded rotisserie chicken mixed with the same seasonings. Different vibe, but still delicious. You could also do a vegetarian version with hearts of palm (they shred like crab) and artichoke hearts.

Q: Do I really need Old Bay? I don’t have any.
A: I mean, technically no, but also yes? You could make your own with celery salt, paprika, black pepper, cayenne, and a pinch of cinnamon and cardamom. Or just buy some because you’ll end up putting it on everything anyway.

Q: The egg rolls are bursting open when I fry them! What gives?
A: You either overstuffed them (ambitious but problematic), didn’t seal them well enough, or your oil isn’t hot enough. Make sure you’re not putting in too much filling and that you’re really sealing those edges with water.

Q: Can I use imitation crab meat?
A: We’re still friends, but I’m judging you a little bit. Yes, you can, but the texture will be different, and it won’t have that sweet crab flavor. If budget is a concern, try using half real crab, half imitation.

Q: How do I stop my whole house from smelling like a deep fryer?
A: Open windows, run fans, burn candles… or just embrace it and tell everyone you opened a seafood restaurant out of your home. But seriously, if you have an outdoor burner or air fryer, that helps tremendously.

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