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Ultimate Guide to Crab Egg Rolls and Crispy Crab Cakes

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These crab cake egg rolls combine the rich, savory flavor of traditional crab cakes with the crispy, satisfying crunch of egg roll wrappers. Packed with lump crab meat, herbs, vegetables, and classic seasonings like Old Bay, they’re the ultimate seafood appetizer. Perfect for game days, holiday parties, or a creative weeknight dinner, this recipe can be pan-fried, air-fried, or baked with equally delicious results. Serve them with remoulade, spicy mayo, or sweet chili sauce for a dish that’s as crowd-pleasing as it is easy to make.

Ingredients

Scale

For the crab cake mixture:

  • 1 lb lump crab meat, picked over for shells
  • 1/4 cup mayonnaise
  • 1 egg, beaten
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1/2 cup breadcrumbs
  • 2 tbsp chopped parsley
  • 1/4 cup finely diced red bell pepper
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced green onion

For assembling:

  • 10–12 egg roll wrappers
  • Small bowl of water (for sealing wrappers)
  • Vegetable oil, for frying

Instructions

Preheat oil in a deep fryer or large heavy-bottomed skillet to 350°F (175°C).

In a large bowl, combine mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay, garlic powder, onion powder, and black pepper. Mix until smooth.

Add crab meat, breadcrumbs, parsley, red bell pepper, celery, and green onion. Gently fold together until well combined, being careful not to break up the crab too much.

Place an egg roll wrapper on a clean surface in a diamond shape. Add about 2-3 tablespoons of the crab mixture in the center.

Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the top edge with a bit of water to close. Repeat with remaining wrappers and filling.

Carefully lower egg rolls into the hot oil and fry for 3-4 minutes per side, or until golden brown and crispy. Do this in batches to avoid overcrowding the pan.

Remove and drain on paper towels.

Serve warm with your choice of dipping sauce (like remoulade or spicy mayo).

Notes

  • Use fresh lump crab for the best flavor and texture—avoid canned or imitation if possible.

  • Chill the crab mixture before rolling to make it easier to handle.

  • Don’t overfill the wrappers to avoid tearing and uneven frying.

  • Use an air fryer for a lighter alternative to deep frying.

  • These egg rolls can be assembled in advance and frozen for up to one month—perfect for make-ahead entertaining.

  • Pair with remoulade or sweet chili sauce for the perfect dipping experience.

Find it online: https://claradelish.com/ultimate-guide-to-crab-egg-rolls-and-crispy-crab-cakes/