Crab Cake Egg Rolls Recipe

There’s something about crab cakes that just feels special, isn’t there? Growing up near the coast, the combination of sweet, tender crab meat with a little Old Bay seasoning is enough to take me right back to summers spent by the water. But here’s the thing: as much as I love a good, classic crab cake, sometimes you just want to mix it up. Enter: crab cake egg rolls. These crispy little bites are the perfect mashup of flavors we all know and love, but with an extra crunchy twist that’ll have everyone reaching for more.

Now, I’ve got to be honest – I stumbled on this idea one night when I was craving crab cakes but wanted something a bit more… fun. The lightbulb went off when I saw some egg roll wrappers in my fridge, and the rest is history! Rolling up that creamy crab filling into crispy egg rolls turned out to be a total game-changer. Let me walk you through this recipe – it’s easier than you’d think and definitely worth it.

Crab Cake Egg Rolls Recipe

Memories of Maryland: M²&ay Love Affair with Crab Cakes

My first memory of crab cakes goes back to family road trips to the Maryland coast. We’d stop at this little seafood shack right by the docks, and every bite of their crab cakes was packed with fresh, juicy crab meat and that unmistakable zing of Old Bay. I can still remember the salty breeze in the air and the sound of seagulls squawking overhead. The crab cakes were always perfectly golden, crispy on the outside and creamy on the inside. It was heaven.

Fast forward to now, and while I don’t always have access to those freshly caught crabs, this crab cake egg roll recipe brings me right back to those summer days. The crunch from the egg roll wrapper gives it a playful twist, and trust me, they’re even more fun to eat! Plus, they make a killer appetizer for parties – trust me, these always fly off the plate at game nights and family gatherings.

What Makes Crab Cake Egg Rolls Special?

Traditional crab cakes are incredible on their own, but wrapping that creamy, crabby goodness in an egg roll shell? It’s like biting into the best of both worlds – that irresistible crunch combined with the savory crab filling is seriously addictive. And let’s not forget the sriracha aioli! It’s the perfect blend of heat and tang to dip your crispy egg rolls into. So, if you’re looking for a new way to enjoy Maryland’s most beloved dish, this recipe is it.

The origin of the crab cake (and why it’s so loved)

Crab cakes have been a Maryland staple for centuries, with their origins rooted in Chesapeake Bay’s abundance of blue crabs. Over time, the recipe has evolved, with different regions adding their own spin on the classic. But one thing remains constant: Old Bay seasoning. Created in the 1940s in Baltimore, it’s a must for any true crab cake recipe. It’s the unique blend of spices like paprika, mustard, and celery salt that brings a zesty kick to seafood. While traditional crab cakes are often broiled or fried, these egg rolls are a modern twist, and honestly, the crispy wrapper takes the experience to a whole new level.

Let’s talk ingredients: the essentials for crab cake egg rolls

Now, the real stars of this recipe are the lump crab meat and Old Bay seasoning. If you can, go for the best quality crab meat you can find – it’s what makes these rolls shine. Here’s a quick breakdown of the main ingredients:

  • Lump crab meat: The heart of the dish. It gives that delicate sweetness and texture you want. If fresh crab isn’t available, high-quality canned or pasteurized crab works too.
  • Cream cheese: This gives the filling a rich creaminess that balances the seafood flavors. You could sub with mascarpone for an even more luxurious texture.
  • Old Bay seasoning: It’s the magic ingredient that brings everything together. No Old Bay? A mix of paprika, celery salt, and a dash of cayenne will do in a pinch.
  • Egg roll wrappers: These are essential for that crispy exterior. You can usually find them in the refrigerated section of your grocery store.
  • Shredded cheddar cheese: This adds a bit of sharpness and melts beautifully with the other creamy ingredients.
Crab Cake Egg Rolls Recipe

Kitchen gear you’ll need (and what you can skip)

You don’t need any fancy gadgets for this recipe, but a few trusty tools will definitely make your life easier:

  • Deep fryer or heavy pot: You’ll need enough oil to submerge the egg rolls for frying. If you don’t have a deep fryer, a sturdy heavy-bottomed pot works just as well.
  • Wire rack: After frying, letting your egg rolls drain on a wire rack keeps them crispy, avoiding any sogginess from sitting in oil.
  • Tongs or slotted spoon: Perfect for gently flipping the egg rolls and removing them from the oil.
  • Freezer: Okay, not exactly a “tool,” but freezing the egg rolls before frying is a crucial step. Trust me, skipping this leads to messy, broken rolls (ask me how I know!).

Step-by-step: How to make crab cake egg rolls

Let’s get cooking! Here’s my foolproof method for these crispy bites:

  1. Make the crab filling: Start by beating your cream cheese until it’s smooth and creamy. (No lumps, please!) Then, stir in your mayonnaise, sour cream, Worcestershire sauce, Old Bay, and white pepper. Once combined, gently fold in the shredded cheddar and crab meat. Be careful not to overmix – you want to keep those crab chunks intact!
  2. Assemble the egg rolls: Lay an egg roll wrapper flat, and place about ½ cup of the crab mixture in the center. Brush the edges with a little egg wash to help seal it. Fold the bottom corner up over the filling, then tuck in the sides and roll it up tightly. Seal the edges with more egg wash. (Don’t worry if your first few rolls aren’t perfect – practice makes perfect!)
  3. Freeze the egg rolls: This step is key! Pop the assembled egg rolls into the freezer for at least 2 hours. Freezing them solid before frying keeps the filling from leaking out.
  4. Fry the egg rolls: Heat your oil to about 300°F. Fry the egg rolls in batches for about 2 minutes per side until golden brown. Drain on a wire rack to keep them crisp.
  5. Make the sriracha aioli: While your egg rolls are cooling slightly, whisk together mayo, sriracha, Old Bay, and kosher salt for the dipping sauce.
  6. Serve: Plate the crispy crab cake egg rolls, garnish with sliced scallions, and serve with the sriracha aioli on the side.
Crab Cake Egg Rolls Recipe

Variations: How to tweak the recipe

If you’re like me, you’re always looking for ways to switch things up. Here are a few ideas:

  • Gluten-free: Swap the regular egg roll wrappers for gluten-free spring roll wrappers. They’re a little thinner, but still get that crispy finish.
  • Spicy: If you like a kick, try adding some chopped jalapeños or a dash of hot sauce to the crab filling.
  • Vegan: Okay, hear me out – you could make a vegan version with hearts of palm in place of crab and vegan cream cheese. (Surprisingly delicious!)
  • Seasonal flavors: In the summer, throw in some sweet corn or roasted red peppers for a bit of color and flavor.

How to serve your crab cake egg rolls like a pro

Presentation matters, right? For a fun party appetizer, stack your egg rolls in a pyramid on a serving platter, garnish with fresh scallions, and add a small bowl of that spicy aioli on the side. You could even sprinkle a little extra Old Bay on top for good measure. These also pair wonderfully with a light salad on the side for a more complete meal.

Drink pairings to complement the flavors

When it comes to drinks, a cold beer like a pilsner or lager goes great with these crispy egg rolls. If you’re more of a wine person, a crisp Sauvignon Blanc or Chardonnay would be lovely – the acidity cuts through the richness. And if you’re looking for something non-alcoholic, a sparkling water with a squeeze of lemon would be refreshing.

Storing and reheating leftovers

Though I doubt you’ll have any leftovers, if you do, you can store them in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the oven at 350°F for about 10 minutes to get that crispy texture back. Avoid microwaving – trust me, soggy egg rolls aren’t the vibe.

Adjusting for different servings

This recipe makes about 16 egg rolls, but if you’re cooking for a smaller crowd, you can easily halve the recipe. If you’re feeding a crowd, just double everything and freeze the extras – they fry up perfectly from frozen.

FAQs

1. Can I bake these instead of frying?
Yes! Bake at 400°F for 20 minutes, flipping halfway through for even crispiness.

2. Can I use imitation crab?
You can, but fresh or canned crab will give you the best flavor.

3. How do I keep the filling from leaking out?
Make sure to freeze the egg rolls before frying and seal the edges well with egg wash.

4. Can I make these ahead of time?
Definitely! Freeze them after assembling, and fry them up when you’re ready to serve.

5. Can I use a different sauce for dipping?
Absolutely – try a sweet chili sauce or even a tartar sauce if you prefer something milder

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Crab Cake Egg Rolls Recipe

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Crunchy on the outside, creamy on the inside – these crab cake egg rolls are a must-try twist on the classic!

  • Total Time: 2 hours, 35 minutes (including freezing)
  • Yield: 16 egg rolls 1x

Ingredients

Scale
  • 3 oz cream cheese, softened
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1/4 tsp white pepper
  • 1 cup shredded cheddar cheese
  • 1 lb lump crab meat
  • 16 egg roll wrappers
  • 1 egg, beaten with 1 tbsp water for egg wash
  • Vegetable oil for frying
  • Sliced scallions for garnish

For the Sriracha Aioli:

  • 1 cup mayonnaise
  • 1 tbsp sriracha
  • 1/2 tsp Old Bay seasoning
  • 1/4 tsp kosher salt

Instructions

  • Make the crab filling: Start by beating your cream cheese until it’s smooth and creamy. (No lumps, please!) Then, stir in your mayonnaise, sour cream, Worcestershire sauce, Old Bay, and white pepper. Once combined, gently fold in the shredded cheddar and crab meat. Be careful not to overmix – you want to keep those crab chunks intact!
  • Assemble the egg rolls: Lay an egg roll wrapper flat, and place about ½ cup of the crab mixture in the center. Brush the edges with a little egg wash to help seal it. Fold the bottom corner up over the filling, then tuck in the sides and roll it up tightly. Seal the edges with more egg wash. (Don’t worry if your first few rolls aren’t perfect – practice makes perfect!)
  • Freeze the egg rolls: This step is key! Pop the assembled egg rolls into the freezer for at least 2 hours. Freezing them solid before frying keeps the filling from leaking out.
  • Fry the egg rolls: Heat your oil to about 300°F. Fry the egg rolls in batches for about 2 minutes per side until golden brown. Drain on a wire rack to keep them crisp.
  • Make the sriracha aioli: While your egg rolls are cooling slightly, whisk together mayo, sriracha, Old Bay, and kosher salt for the dipping sauce.
  • Serve: Plate the crispy crab cake egg rolls, garnish with sliced scallions, and serve with the sriracha aioli on the side.

Notes

How to serve your crab cake egg rolls like a pro

Presentation matters, right? For a fun party appetizer, stack your egg rolls in a pyramid on a serving platter, garnish with fresh scallions, and add a small bowl of that spicy aioli on the side. You could even sprinkle a little extra Old Bay on top for good measure. These also pair wonderfully with a light salad on the side for a more complete meal.

  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dinner

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