Let me tell you, this Crab Cake Egg Rolls Recipe is one of those dishes that instantly brings a little seafood magic to your kitchen. It’s got all the flavors of a classic crab cake wrapped up in a crispy, golden egg roll—perfect for parties, weeknight dinners, or whenever you want a tasty, fun-to-eat snack. I love making these because they’re impressive yet surprisingly easy, and they totally satisfy those fried food cravings without the mess of batter and deep frying a large cake.

What makes this Crab Cake Egg Rolls Recipe stand out is how versatile it is. You get that delicate crab meat flavor with just the right amount of seasoning and a hint of freshness from lemon and parsley. Plus, wrapping crab cakes as egg rolls makes them hand-held and perfect for dipping—definitely a crowd-pleaser every time I bring them to a gathering or family dinner.

Ingredients You’ll Need

The ingredients here come together beautifully to create that perfect blend of creamy, herby, and savory seafood goodness, all wrapped in a delightfully crunchy egg roll wrapper. When shopping, I always pick lump crab meat if I can find it—it elevates the dish by keeping the texture light and lovely.

Mayonnaise: Adds creaminess and binds everything together without overpowering the crab flavor.
Large egg: Helps hold the mix firm when rolling and frying.
Old Bay seasoning: Classic seafood spice mix that brings that familiar crab cake zing.
Lemon juice: Brightens the mixture and cuts through richness with a fresh note.
Fresh parsley: Gives a pop of color and an earthy touch.
Worcestershire sauce: Just a hint adds depth and umami.
Crab meat: Ideally lump crab meat picked carefully to avoid shells—this is the star of the show!
Egg roll wrappers: Thin and crisp when fried—don’t substitute with thick wonton wrappers to keep that perfect crunch.
Vegetable oil: For frying—you’ll want enough for a shallow fry so they cook evenly and get crispy.

Variations

I like to switch things up sometimes with this Crab Cake Egg Rolls Recipe depending on what I’m in the mood for or what’s in my fridge. These tweaks let you make it your own, whether you want it spicy, lighter, or with a different seafood twist.

Spicy Kick: Add a pinch of cayenne or some chopped jalapeños to the mix—I love this especially for game day snacks with a little heat.
Fresh Herbs: Swap parsley for cilantro or dill to bring a different fresh flavor punch.
Low Carb Option: Try rolling the filling in large lettuce leaves instead of egg roll wrappers and pan-sear them for a lighter bite.
Shrimp Crab Mix: Add chopped cooked shrimp to the crab meat for a great seafood medley that’s more budget-friendly but still delicious.
Baking Instead of Frying: For a healthier take, brush or spray the rolls with oil and bake them—you’ll get a crispy outside with less mess.

How to Make Crab Cake Egg Rolls Recipe

Step 1: Mix the Crab Cake Filling

Start by gently combining the mayonnaise, beaten egg, Old Bay seasoning, lemon juice, fresh parsley, and Worcestershire sauce in a mixing bowl. Then carefully fold in the crab meat, making sure you’re not breaking up the lumps too much. I like to keep the crab delicate and intact for that super satisfying bite. The mix should be moist enough to hold together but not wet or runny.

Step 2: Fill and Roll the Egg Rolls

Lay out one egg roll wrapper with a corner pointing toward you, like a diamond shape. Spoon about two tablespoons of the crab mixture near the bottom corner. Fold the bottom corner over the filling, then fold the sides tightly, and roll up firmly. Seal the top corner with a little water. Trust me—taking the time to make them well sealed helps avoid bursting during frying, which can get messy.

Step 3: Fry to Golden Perfection

Heat about 2 inches of vegetable oil in a deep skillet or pot over medium heat until it reaches about 350°F (175°C). Fry your egg rolls in batches, turning occasionally, until they’re golden brown and crispy, about 3-4 minutes per batch. Don’t overcrowd the pan! When done, drain them on paper towels. The oil temperature is key here—too hot and the wrappers burn; too cool and they’ll get greasy.

Step 4: Serve Warm and Enjoy!

Let the crab cake egg rolls rest for a minute—they’re best served warm and crispy. Grab your favorite dipping sauce and get ready for that irresistible crunch followed by the tender, flavorful crab filling inside.

How to Serve Crab Cake Egg Rolls Recipe

Crab Cake Egg Rolls Recipe - Recipe Image

Garnishes

I usually sprinkle chopped fresh parsley or chives on top for a touch of color and freshness. A lemon wedge on the side is a must—one squeeze brightens the whole dish beautifully. Sometimes, I like to drizzle a little spicy mayo or a mix of mayo and hot sauce right on top for an extra zing.

Side Dishes

When I’m serving this crab cake egg rolls recipe, I love pairing it with a crisp green salad or some tangy coleslaw to cut through the richness. A bowl of sweet chili sauce or remoulade for dipping complements the flavors perfectly. For a heartier meal, roasted veggies or garlic butter noodles round it out nicely.

Creative Ways to Present

For a special occasion, I like arranging these egg rolls standing up in a tall vase or a bamboo steamer basket, making them easy for guests to grab. Another fun idea is serving mini versions as appetizers, using smaller egg roll wrappers and cutting the filling accordingly. Adding edible flowers or a sprinkle of smoked paprika adds a restaurant-worthy touch that’s surprisingly simple.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which rarely happens in my house!), store the egg rolls in an airtight container in the fridge. They’ll keep well for 2 to 3 days. Just know the wrappers soften a bit over time, so you might lose some crunch—but reheating them right helps.

Freezing

This Crab Cake Egg Rolls Recipe actually freezes beautifully! Just assemble the egg rolls, arrange them on a baking sheet lined with parchment, and freeze until solid (about an hour). Then transfer to a freezer bag or container. You can keep them frozen for up to 2 months. It’s a perfect time saver if you want to prep ahead for parties or busy nights.

Reheating

To reheat, pop the egg rolls in a preheated oven at 375°F (190°C) for about 10-12 minutes or until crisp again. I avoid the microwave because it tends to make the wrappers soggy. For a quick fix, a light pan-fry in a bit of oil can bring back that golden crunch fast without drying out the filling.

FAQs

Can I use imitation crab meat in this Crab Cake Egg Rolls Recipe?

While you can, I recommend using real lump crab meat for the best flavor and texture. Imitation crab meat tends to be softer and less flavorful, so the dish won’t have the same fresh seafood taste that makes this recipe special.
What dipping sauces go well with Crab Cake Egg Rolls?

Classic options include spicy mayo, remoulade, tartar sauce, or sweet chili sauce. I often whip up a simple lemon aioli or a tangy mustard sauce for a fresh flair. The key is to balance the richness of the crab with something bright or creamy with a kick.
Can I bake these egg rolls instead of frying?

Absolutely! For a lighter version, brush the rolls with oil and bake at 400°F (200°C) for about 15-20 minutes, turning halfway through. They won’t be quite as crispy as fried but still delicious and less greasy.
How do I prevent egg rolls from bursting while frying?

Make sure to seal the wrappers well with water and avoid overfilling. Don’t overcrowd the pan because the oil temperature can drop and cause sogginess or tearing. Fry at steady medium heat and turn gently to get even browning.

Final Thoughts

I hope you’ll give this Crab Cake Egg Rolls Recipe a try soon—it’s a delightful way to enjoy crab that feels both fancy and casual. I’ve shared this with friends who usually avoid seafood, and even they can’t resist these crispy, flavorful bites. Once you master the filling and rolling technique, you’ll find yourself making them again and again, whether for game day, family dinners, or a little treat-yourself moment. Trust me, your kitchen is about to smell incredible!

Crab Cake Egg Rolls Recipe

Print Recipe

★★★★★

4.8 from 128 reviews

These Crab Cake Egg Rolls are a delicious fusion of classic crab cake flavors wrapped in crispy egg roll wrappers. Perfect as an appetizer or a savory snack, they feature a seasoned crab mixture with mayonnaise, Old Bay seasoning, and fresh parsley, deep-fried to golden perfection for a crunchy bite.

Author: Mary
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 egg rolls 1x
Category: Appetizer
Method: Frying
Cuisine: American
Diet: Low Salt

Ingredients

Scale

Crab Cake Filling

1/4 cup mayonnaise
1 large egg, beaten
1 teaspoon Old Bay seasoning
1/2 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
1/2 teaspoon Worcestershire sauce
1 pound crab meat, picked over for shells

Other Ingredients

12 egg roll wrappers
Vegetable oil for frying

Instructions

Prepare the Crab Cake Filling: In a mixing bowl, combine the mayonnaise, beaten egg, Old Bay seasoning, lemon juice, chopped fresh parsley, Worcestershire sauce, and crab meat. Gently mix until all ingredients are well incorporated without breaking up the crab meat too much.
Assemble Egg Rolls: Lay an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Place about 2 tablespoons of the crab mixture near the corner closest to you. Fold the corner over the filling, tuck in the sides tightly, and roll up the wrapper to enclose the filling completely. Seal the edge with a little water. Repeat with remaining wrappers and filling.
Heat Oil for Frying: Pour vegetable oil into a deep fryer or a large, deep skillet to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer for accuracy to ensure crispy, non-greasy egg rolls.
Fry the Egg Rolls: Carefully lower the egg rolls into the hot oil, a few at a time to avoid overcrowding. Fry for about 3-4 minutes or until golden brown and crisp on all sides. Use tongs to turn them occasionally for even frying.
Drain and Serve: Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve warm with your favorite dipping sauce, such as sweet chili sauce or remoulade.

Notes

Ensure crab meat is fresh and picked clean of shells for the best texture and safety.
Do not overfill the egg roll wrappers to prevent breaking during frying.
Maintain oil temperature steady at 350°F to avoid greasy egg rolls.
For a lighter option, these can be baked at 400°F for 15-20 minutes, turning halfway, though frying yields the crispest results.

Keywords: crab cake egg rolls, crab appetizer, fried crab rolls, seafood egg rolls, Old Bay crab rolls