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!