Craving a crispy, golden appetizer with a delicious seafood twist? Look no further than Crab Cake Egg Rolls—a perfect fusion of crispy egg rolls and classic crab cakes. These seafood-packed, crunchy delights feature lump crab meat, creamy mayonnaise, Old Bay seasoning, and a crispy egg roll wrapper, all fried to golden perfection.

Whether you’re hosting a party, preparing a game-day snack, or just looking for an easy seafood appetizer, these homemade crab egg rolls will steal the show! Pair them with spicy mayo, remoulade, or tartar sauce for an unforgettable bite!

Perfect for appetizers, snacks, or even a main dish
Made with real lump crab meat for authentic flavor
Crispy on the outside, creamy on the inside
Easy to prepare and fry in just minutes
Great for parties, holidays, or seafood lovers

Let’s dive into this easy Crab Cake Egg Rolls recipe and make the most delicious, crispy seafood egg rolls ever!

Ingredients for Crab Cake Egg Rolls

For the Filling:

1 lb lump crab meat (picked over for shells)
½ cup mayonnaise (adds creaminess)
1 large egg (lightly beaten)
1 tsp Dijon mustard (adds a tangy depth)
½ tsp Worcestershire sauce (for umami flavor)
1 tsp Old Bay seasoning (for classic crab cake flavor)
½ cup panko breadcrumbs (for a slight crunch)
¼ cup finely chopped green onions (adds freshness)
1 tbsp lemon juice (balances the richness)
Salt and pepper to taste

Egg Rolls:

12 egg roll wrappers
Vegetable oil (for frying)

Spicy Mayo Dipping Sauce (Optional):

½ cup mayonnaise
1 tbsp Sriracha
1 tsp lemon juice
½ tsp honey

Want a different dip? Try tartar sauce, remoulade, or a garlic aioli!

How to Make Crab Cake Egg Rolls – Step-by-Step

Step1: Prepare the Crab Cake Filling

 In a large mixing bowl, combine lump crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, panko breadcrumbs, green onions, and lemon juice.
 Gently mix until everything is combined, being careful not to break up the crab meat too much.
 Taste and adjust seasoning with salt and pepper.

Step2: Assemble the Egg Rolls

 Lay an egg roll wrapper on a clean surface in a diamond shape.
 Place 2–3 tablespoons of the crab mixture near the center of the wrapper.
 Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the top corner with a little water.
 Repeat with the remaining wrappers and filling.

Step3: Fry the Egg Rolls

 Heat about 2 inches of vegetable oil in a skillet or deep fryer to 350°F (175°C).
 Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy (about 3–4 minutes).
 Remove and drain on a paper towel-lined baking sheet.

Step4: Prepare the Dipping Sauce

 In a small bowl, whisk together mayonnaise, Sriracha, lemon juice, and honey until smooth.
 Adjust the spice level as desired.

Helpful Tips for the Best Crab Cake Egg Rolls

Use Fresh Lump Crab Meat – It provides the best texture and flavor. Canned or imitation crab can work in a pinch.
Seal Egg Rolls Properly – Use a little water or egg wash to seal the edges and prevent them from opening while frying.
Don’t Overcrowd the Fryer – Fry in small batches to ensure even cooking and maximum crispiness.
For a Healthier Option – Bake at 400°F (200°C) for 15–20 minutes, flipping halfway through.
Air Fryer Method – Spray with cooking oil and air fry at 375°F for 8–10 minutes, flipping halfway.

What to Serve with Crab Cake Egg Rolls

These seafood egg rolls pair perfectly with:

Spicy Mayo (as made above)
Remoulade Sauce – A tangy Cajun-style dip
Garlic Aioli – A creamy, garlicky sauce
Sweet Chili Sauce – A sweet and spicy combo
A Side Salad or Slaw – Light and refreshing!

Nutritional Information for Crab Cake Egg Rolls

Each serving (1 egg roll) contains approximately:

 Calories: 250 kcal
 Carbohydrates: 18g
 Protein: 12g
 Fat: 14g
 Saturated Fat: 3g
 Cholesterol: 45mg
 Sodium: 420mg

Nutritional values may vary depending on ingredients and frying method.

How to Store & Reheat Leftover Crab Cake Egg Rolls

Storage:

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze uncooked egg rolls on a baking sheet, then transfer to a ziplock bag. Fry straight from frozen, adding an extra minute or two.

Reheating:

Oven: Bake at 375°F for 10 minutes to restore crispiness.
Air Fryer: Air fry at 350°F for 5–7 minutes.
Skillet: Reheat in a pan over medium heat until crispy again.

Frequently Asked Questions (FAQs) About Crab Cake Egg Rolls

1. Can I bake these instead of frying?

Yes! Bake at 400°F (200°C) for 15–20 minutes, flipping halfway through.

2. Can I freeze these egg rolls?

Yes! Assemble them uncooked, freeze on a baking sheet, and transfer to a freezer bag. Fry straight from frozen.

3. What’s the best crab meat to use?

Fresh lump crab meat is best for flavor and texture. Canned or imitation crab can work if necessary.

4. Can I use a different protein?

Absolutely! Try shrimp, lobster, or a mix of seafood for variety.

5. How do I prevent soggy egg rolls?

Ensure your oil is at 350°F before frying and don’t overcrowd the pan.

Related Recipes for Seafood Lovers

• Air Fryer Stuffed Pickles – Best Crispy Snack Recipe

• Creamy Greek Tzatziki Chicken Salad – Healthy & Easy Meal

Final Thoughts & Call to Action

These Crab Cake Egg Rolls are an easy, crispy, seafood-filled delight that are perfect for parties, appetizers, or a fun homemade meal. With a golden crispy shell and flavorful crab filling, they’re guaranteed to be a hit!

📌 Try this recipe and let us know in the comments how you liked it!
📌 Share this with fellow seafood lovers!

Now you know how to make the best Crab Cake Egg Rolls at home!

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