Crab Cake Egg Rolls

Crab cake egg rolls tuck all the tender briny flavor of classic crab cakes into a crispy golden shell These are my secret weapon for any gathering because they turn a crowd favorite into an irresistible hand-held bite that disappears in minutes

My friends always ask if these are on the menu whenever game night comes up It started as a simple experiment when I had leftover crab and now it is my go-to for both celebrations and weeknight treats

What You'll Need

• Lump crab meat: Choose fresh or pasteurized Look for large unbroken pieces and a sweet ocean scent
• Mayonnaise: Adds creaminess and helps bind everything together Use a high-quality full fat mayo for richness
• Dijon mustard: Brings a gentle tang for a sophisticated crab cake flavor
• Worcestershire sauce: Infuses savory umami depth A little goes a long way
• Egg: The glue that binds the filling and keeps the crab moist
• Breadcrumbs: Choose fine and fresh ones for best texture They give that classic crab cake bite
• Green onions and red bell pepper: Bring pops of color and a light crunch Opt for crisp firm veggies
• Lemon juice: Brightens the filling and balances the richness Use freshly squeezed not bottled for zesty flavor
• Old Bay seasoning: The spice that says this is a real crab cake Seek out the freshest tin in your spice rack
• Salt and pepper: Adjust for taste Start with a pinch and work up
• Egg roll wrappers: Find them in the refrigerated aisle Pick ones that look firm and intact with no cracks
• Vegetable oil: For frying Choose a neutral high heat oil like canola or peanut

How to Make It Happen

Mix the Filling:

In a large bowl gently fold together the crab meat with mayonnaise Dijon mustard Worcestershire sauce beaten egg breadcrumbs green onions red bell pepper lemon juice Old Bay and a little salt and pepper Go easy so the crab keeps its texture The filling should hold together when squeezed but still feel light

Fill and Roll:

Lay out an egg roll wrapper on a clean surface with a corner pointing toward you Spoon two to three tablespoons of the crab filling just off center Fold the nearest corner over the filling snugly Fold in the sides then roll up tightly toward the far corner Dip your finger in water and dab the tip to fully seal Repeat with the rest

Heat the Oil:

Pour one to two inches of vegetable oil into a sturdy skillet or deep pan Heat over medium high until a small piece of wrapper sizzles and turns golden in about a minute That means you are at the sweet spot around three hundred fifty degrees Fahrenheit

Fry the Egg Rolls:

Place the rolls into the hot oil but do not crowd Give each space to fry Fry in batches turning every so often for even color Once golden brown and crisp about three to four minutes lift out and drain on paper towels

Serve Warm:

Line up the finished rolls on a plate and serve hot with your favorite dipping sauce Tartar sauce or a punchy spicy aioli work beautifully

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The lemon juice makes all the difference in my book Even when I am in a rush I never skip that squeeze because it lifts everything I remember the first time I made these with fresh crab my kitchen smelled like the boardwalk and the kids could not wait until I set them out

Keeping It Fresh

Freshest crab meat gives the lightest taste but you can use quality pasteurized crab if that’s what you have Always keep wrappers sealed until you fill them which keeps them from drying out If you are prepping ahead roll the egg rolls and refrigerate in a single layer covered with a damp towel to keep the wrappers soft

Smart Swaps and Substitutions

Imitation crab works in a pinch though you will miss some of that real brininess For a gluten free version try rice paper or gluten free egg roll wrappers and gluten free breadcrumbs Not into Old Bay Substitute with equal parts celery salt paprika and a pinch of cayenne

Perfect Pairings

Serve these with a fresh slaw or pickled veggies for crunch and acid A crisp lager or a citrusy white wine like Sauvignon Blanc will balance the richness For dipping go classic with tartar or try a quick remoulade with fresh herbs

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These egg rolls are always a conversation starter and perfect for making ahead so you can fry fresh for guests With the right crab and just a little patience you get huge payoff in flavor and crunchy texture

Frequently Asked Questions

→ How do you prevent the crab mixture from falling apart?

Gently fold the ingredients to keep the crab chunks intact and use beaten egg and breadcrumbs to help bind the filling together.

→ What oil is best for frying egg rolls?

Vegetable oil is ideal for frying due to its neutral flavor and high smoke point, ensuring crisp and golden results.

→ Can these egg rolls be baked instead of fried?

Yes, brush them with a little oil and bake at 400°F until golden and crispy, usually about 18-20 minutes.

→ Are there alternate dipping sauces to serve with them?

Try tartar sauce, spicy aioli, or a tangy sweet chili sauce to complement the savory flavors and crunch.

→ Can you make the egg rolls in advance?

You can assemble them ahead of time and refrigerate until ready to fry, or freeze for longer storage.