The Appetizer Mashup You Didn’t Know You Needed: Crab Cake Egg Rolls
Have you ever been staring at a restaurant menu, completely torn? On one side, you have the classic, savory goodness of a crab cake. On the other, the unbeatable crispy crunch of an egg roll.
It’s a tough choice. I found myself in this very dilemma at a party a few years back, hovering over the appetizer table. That’s when the idea hit me: why choose?
We’re putting two of the best appetizers together into one incredible bite. This recipe combines the rich, flavorful filling of a crab cake with the shatteringly crisp wrapper of an egg roll. It’s the perfect party food, game day snack, or honestly, just a fun weeknight dinner.
What You’ll Need
The magic starts with good ingredients. Using quality lump crab meat makes all the difference here, so try to get the good stuff if you can.
- Lump Crab Meat: 1 pound, picked over for any shells.
- Panko Breadcrumbs: 1/2 cup, plus more for coating if desired.
- Mayonnaise: 1/4 cup. This is our binder.
- Dijon Mustard: 1 tablespoon for a little tang.
- Worcestershire Sauce: 1 teaspoon for that savory depth.
- Old Bay Seasoning: 2 teaspoons, because it’s not a crab cake without it!
- Fresh Lemon Juice: 1 tablespoon.
- Green Onions: 2 tablespoons, finely chopped.
- Egg: 1 large, beaten.
- Egg Roll Wrappers: About 12-15 wrappers.
- Vegetable or Canola Oil: For frying (about 3-4 cups).
- Water: A small bowl for sealing the wrappers.
Pro Tips
I’ve made my share of soggy, bursting egg rolls so you don’t have to. Here are a few hard-won tips to get these perfect on your first try.
1. Chill Your Filling: This is non-negotiable! A cold filling is much easier to scoop and handle. It also helps prevent the egg roll wrappers from getting soggy and tearing while you roll them.
2. Don’t Overfill: It’s tempting to stuff those wrappers to the brim, but resist. Too much filling will cause them to burst open in the hot oil. About 2-3 tablespoons per roll is the sweet spot.
3. Get a Good Seal: Use a little water on your fingertip to moisten the edges of the wrapper before you seal it shut. Make sure all the edges are pressed down firmly. No gaps allowed!
4. Oil Temperature Matters: You want your oil around 350°F (175°C). Too hot, and the wrapper will burn before the inside is warm. Too cool, and you’ll end up with greasy, sad egg rolls.
Tools Required
You don’t need any fancy gadgets for this recipe. Just some basic kitchen equipment will do the trick.
| Tool | Purpose |
|---|---|
| Large Mixing Bowl | For the crab filling. |
| Large Skillet or Dutch Oven | For frying the egg rolls. |
| Tongs | To safely flip and remove rolls. |
| Wire Rack | For draining excess oil. |
| Kitchen Thermometer | To check oil temperature. |
Substitutions and Variations
Want to mix things up? No problem. This recipe is pretty flexible.
- Crab: While lump is best, you can use claw meat or even high-quality canned crab meat (drained well). Imitation crab will also work in a pinch, but the texture and flavor will be different.
- Spice it Up: Add a dash of sriracha or a pinch of cayenne pepper to the filling for a little kick.
- Add Veggies: Finely diced celery or red bell pepper can add a nice bit of crunch and flavor to the filling.
- Bake or Air Fry: Don’t want to deep fry? You can bake these at 400°F (200°C) for 15-20 minutes, or air fry at 375°F (190°C) for 10-12 minutes. Just be sure to spray them with a little oil first to help them crisp up.
Make Ahead Tips
You can prepare the crab cake filling up to 24 hours in advance. Just keep it covered tightly in the refrigerator.
You can also assemble the egg rolls a few hours before you plan to fry them. Lay them in a single layer on a baking sheet lined with parchment paper, cover with plastic wrap, and refrigerate. This is a huge time-saver for parties!
How to Make Crab Cake Egg Rolls
This is where the fun begins. Let’s get rolling!
Step 1: In a large bowl, gently mix the crab meat, panko, mayonnaise, Dijon, Worcestershire sauce, Old Bay, lemon juice, and green onions. Be careful not to break up the lumps of crab too much.
Step 2: Gently fold in the beaten egg until just combined. Cover the bowl and refrigerate the filling for at least 30 minutes. This helps it firm up.
Step 3: Lay an egg roll wrapper on a clean, dry surface with one corner pointing towards you, like a diamond. Spoon about 2-3 tablespoons of the cold crab filling onto the lower third of the wrapper.
Step 4: Fold the bottom corner up over the filling. Fold in the left and right corners towards the center, like an envelope. Roll it up tightly towards the top corner.
Step 5: Dab a little water on the final corner to seal the egg roll shut. Repeat with the remaining wrappers and filling.
Step 6: Heat about 2 inches of oil in a large skillet or Dutch oven to 350°F (175°C). Carefully place a few egg rolls into the hot oil, making sure not to overcrowd the pan.
Step 7: Fry for about 3-4 minutes, turning occasionally, until they are golden brown and crispy. Remove with tongs and let them drain on a wire rack.
Serving, Swaps, and More
These are best served hot and fresh with your favorite dipping sauce. A classic sweet chili sauce is fantastic, but a spicy mayo or a homemade remoulade also works beautifully.
Dietary Adjustments
Need to fit a specific diet? Here are some simple swaps.
| Diet | Recommended Swap |
|---|---|
| Gluten-Free | Use GF panko and GF egg roll wrappers. |
| Keto / Low-Carb | Swap panko for crushed pork rinds and use low-carb wrappers. |
| Dairy-Free | This recipe is naturally dairy-free! Just double check your mayo brand. |
Nutritional Information
Disclaimer: The nutritional information provided is an estimate and will vary based on the specific ingredients and cooking methods used.
A single crab cake egg roll will typically have around 150-200 calories, depending on size and frying oil absorbed. It’s a good source of protein from the crab meat.
Leftovers and Storage
Got leftovers? Lucky you! Store them in an airtight container in the refrigerator for up to 2 days.
The best way to reheat them is in an oven or air fryer at 375°F (190°C) for 5-8 minutes. This will bring back that amazing crunch. Avoid the microwave at all costs—it will make them soggy.
Frequently Asked Questions
Q1. Can I freeze these crab cake egg rolls?
Ans: Yes! The best way is to freeze them *before* frying. Assemble the egg rolls, then place them on a parchment-lined baking sheet in a single layer. Freeze until solid, then transfer to a freezer-safe bag. They’ll keep for up to 3 months. Fry them straight from frozen, just add a few extra minutes to the cooking time.
Q2. Why is my filling watery?
Ans: This can happen if your crab meat wasn’t drained well enough or if you used too much mayo. Make sure to gently squeeze any excess moisture from the crab meat before mixing. Chilling the mixture also helps it firm up significantly.
Q3. My egg roll wrappers are tearing when I roll them. What am I doing wrong?
Ans: A few things could be happening. Your filling might be too wet, or you might be overstuffing them. Also, keep the stack of unused wrappers covered with a damp paper towel while you work so they don’t dry out and become brittle.
Wrapping Up
There you have it—a truly show-stopping appetizer that’s surprisingly easy to make. That combination of creamy, savory crab filling and the crispy, crunchy wrapper is just unbeatable.
Give this recipe a try for your next get-together or when you just want to treat yourself. I promise, you won’t be disappointed.
What did you think? Did you add your own twist? I’d love to hear about it. Drop a comment below and let me know what dipping sauce you paired them with!
