The first time I tried making crab cake egg rolls recipe, I wasn’t expecting them to turn out this amazing. I’ve made plenty of snacks and chicken Alfredo dinners before, but these rolls were a total showstopper.
The outside was perfectly crisp, and the inside? So soft, rich, and full of flavor. The mix of seafood and spices hits just right. And the best part? Everyone thought I ordered them from a fancy restaurant.
Additional Tips for Making Crab Cake Egg Rolls Recipe
Here are a few personal tricks I used to take this recipe to the next level. These tips helped me get the best texture and flavor every single time.
- Use fresh crab meat: Trust me, it makes a world of difference. Canned crab won’t give you that rich taste or delicate texture.
- Don’t overmix the filling: Gently fold the ingredients so the crab doesn’t break apart. The chunks are what make it feel gourmet.
- Chill before frying: I froze mine for an hour before frying—this made them way easier to handle and kept them from falling apart.
- Try seasoned breadcrumbs: I used Italian-seasoned crumbs once, and it added a nice kick without needing extra spices.
- Make a dipping sauce: I made a simple remoulade with mayo, mustard, and hot sauce—it paired perfectly with the rolls.
Tasty Variations to Make It Your Own
Want to switch it up? Here are some fun ingredient swaps and healthy options I’ve tried or plan to test soon. If you love experimenting like I do with chicken recipes, you’ll enjoy these ideas too.
- Dairy-free: Use vegan mayo or a cashew-based sauce instead of regular mayo.
- Low-carb: Swap breadcrumbs for almond flour or crushed pork rinds.
- Cheesy twist: Add shredded mozzarella or sharp cheddar to the filling for creamy texture.
- Spicy version: Mix in diced jalapeños or a bit more cayenne for an extra punch.
- Vegetable boost: I sometimes add diced bell peppers or green onions to sneak in extra flavor and color.
Tools You’ll Need to Make It Perfect
Having the right tools made my process smooth and mess-free.
- Large mixing bowl – to combine all filling ingredients
- Deep fryer or deep skillet – for frying the egg rolls to golden perfection
- Wire rack with baking sheet – to drain and cool fried rolls
- Cooking thermometer (optional) – helps ensure oil stays at 350°F
- Tongs or a slotted spoon – for safely flipping and removing rolls from hot oil
How to Serve Crab Cake Egg Rolls?
You don’t want to hide these beauties. Here’s how I love to plate them for max impact. Cut the egg rolls in half diagonally and arrange them on a serving board with a few dipping sauces—like spicy mayo, tangy remoulade, or sweet chili.
Sprinkle some fresh parsley or green onion on top for a color pop. You can even place them beside a small salad or pasta dish for a full meal. I once served them with the Tomato Spinach Shrimp Pasta Recipe, and the combo was a hit!
How to Store Crab Cake Egg Rolls?
- Storing: Let the cooked rolls cool completely. I store mine in an airtight container in the fridge for up to 3 days.
- Freezing: To freeze, place uncooked or cooked rolls on a tray until solid, then store in a freezer bag. They last up to 2 months.
- Reheating: I reheat mine in the oven at 375°F for 10–12 minutes or pop them in the air fryer for about 6 minutes—they come out crisp again.
Why You’ll Love This Recipe
Here’s why I think you’ll become obsessed with these just like I did:
- Super easy to make: No complicated techniques—just mix, wrap, and fry.
- Great for parties: They’re a total crowd-pleaser and easy to share.
- Flexible ingredients: You can add or skip stuff based on your taste.
- Crispy and creamy combo: The texture contrast is out of this world.
- Freezer-friendly: Make a big batch and enjoy them anytime.
More Things You Should Know Before You Cook
- Fresh crab is key – I know it’s more expensive, but the flavor difference is worth it.
- Don’t skip the seasoning – Old Bay is the heart of this dish. Don’t hold back!
- Don’t overcrowd the pan – Fry in small batches so the rolls get evenly cooked.
- Try air frying – I did this for a healthier version. 400°F for 8–10 minutes, and they came out crispy!
Crab Cake Egg Rolls Recipe
Ingredients
Method
- Start by placing the crab meat in a large mixing bowl. Carefully pick through it to make sure all shell pieces are removed. Add in breadcrumbs or crushed crackers, mayonnaise, one beaten egg, Old Bay seasoning, salt, black pepper, and cayenne if using. Gently fold the mixture together until combined—try not to overmix so the crab chunks stay intact and flavorful.
- Lay an egg roll wrapper on a clean surface like a diamond. Spoon around 2 tablespoons of crab mixture toward the bottom third of the wrapper. Fold the bottom point up over the filling, then fold in the left and right sides tightly. Roll it upward like a burrito and dab the top point with the remaining beaten egg to seal it. Repeat for all wrappers. Don’t overfill or they might burst during frying.
- Place the rolled egg rolls on a baking sheet lined with parchment and freeze them for about one hour. This step is optional but helpful—it firms up the filling and prevents leakage during frying. You can also keep them frozen for longer storage and fry them directly from the freezer when needed.
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Gently place a few egg rolls at a time into the oil, making sure not to overcrowd the pan. Fry for 2–3 minutes on each side or until golden brown and crispy. Transfer them to a wire rack over a baking sheet to drain excess oil. Keep them warm in the oven if needed while frying the rest.
- Serve your crab cake egg rolls immediately while they’re still hot and crispy. Pair them with remoulade, spicy mayo, or a sweet chili sauce for dipping. They also work well with coleslaw on the side for a refreshing contrast. Great for sharing and even better when enjoyed fresh!