If you love the rich, savory flavors of crab cakes but want to try something a little different, these Crab Cake Eggrolls are an excellent choice. Combining the delicate taste of lump crab meat with zesty seasonings and wrapped in a crispy egg roll shell, this appetizer is perfect for parties, game days, or a special treat at home.
Why You’ll Love These Crab Cake Eggrolls
The classic crab cake flavors—creamy mayonnaise, tangy Dijon mustard, and a hint of spice—are all packed inside a golden, crunchy egg roll wrapper. The texture contrast between the crispy exterior and the tender, flavorful filling makes every bite irresistible. Plus, they’re easy to customize with your favorite sauces, from classic cocktail sauce to a bold spicy aioli.
Ingredients You’ll Need
- 1 lb lump crab meat (fresh or canned, but lump crab meat is best for texture)
- 1/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Creole seasoning or Creole kick
- 1 tablespoon lemon juice
- 2 teaspoons hot sauce (optional, for a little heat)
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped parsley
- 1 egg, beaten (to bind the filling)
- 1/2 cup breadcrumbs (panko preferred for extra crunch)
- 12 egg roll wrappers
- Oil for frying (vegetable, canola, or peanut oil works well)
Step-by-Step Instructions
- Prepare the Crab Mixture: In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Creole seasoning, lemon juice, hot sauce (if using), green onions, and parsley. Gently mix to combine, being careful not to break up the crab meat too much to maintain that delicious chunky texture.
- Bind the Filling: Add the beaten egg and breadcrumbs to the crab mixture. Stir gently until everything is evenly incorporated. This step is important to help the filling stay together when rolling and frying.
- Assemble the Eggrolls: Lay one egg roll wrapper flat on a clean surface. Spoon about 2 to 3 tablespoons of the crab mixture into the center of the wrapper. Fold in the sides tightly and roll the wrapper up, making sure the filling is securely enclosed. Use a little water to seal the edges.
- Heat the Oil: In a deep frying pan or pot, heat the oil over medium-high heat to about 350°F (175°C). The oil should be hot but not smoking.
- Fry the Eggrolls: Carefully add a few eggrolls at a time to the hot oil. Fry for 3 to 4 minutes, turning occasionally, until the wrappers are golden brown and crispy.
- Drain and Serve: Remove the eggrolls from the oil and place them on a paper towel-lined plate to drain excess oil.
- Enjoy: Serve your Crab Cake Eggrolls hot with your favorite dipping sauces. Classic cocktail sauce, tartar sauce, or a spicy aioli all complement these perfectly.
Tips for Perfect Crab Cake Eggrolls
- Use lump crab meat for the best texture and flavor. Avoid canned crab meat with too many flakes.
- Be gentle when mixing the crab to keep the chunks intact.
- Don’t overfill the egg roll wrappers to prevent them from bursting during frying.
- Keep your oil temperature steady around 350°F to ensure even cooking and crispiness.
- If you prefer baking, spray the eggrolls lightly with oil and bake at 400°F for about 15-20 minutes or until crispy.
Variations to Try
- Add finely diced bell peppers or celery for extra crunch.
- Swap Creole seasoning for Old Bay seasoning for a slightly different spice profile.
- Mix in a little shredded cheese for a creamy twist.
- Experiment with dipping sauces like honey mustard or remoulade.
Crab Cake Eggrolls are an easy, crowd-pleasing appetizer that brings the taste of the coast to your table with a fun, crunchy twist. Whether for entertaining or a cozy night in, this recipe will become a favorite in your recipe rotation.
Crab Cake Eggrolls
Crispy eggrolls stuffed with savory, tender crab cake filling for a seafood twist on a classic favorite. Perfect as an appetizer or snack that’s packed with flavor in every bite.
Ingredients
- 1 lb lump crab meat
- 1/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp Creole seasoning
- 1 tbsp lemon juice
- 2 tsp hot sauce optional
- 1/4 cup green onions finely chopped
- 1/4 cup parsley finely chopped
- 1 egg beaten
- 1/2 cup breadcrumbs panko preferred
- 12 egg roll wrappers
- Oil for frying
Instructions
- In a large bowl, gently mix crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Creole seasoning, lemon juice, hot sauce, green onions, and parsley.
- Add beaten egg and breadcrumbs; stir gently to combine.
- Lay an egg roll wrapper flat and place 2-3 tbsp of crab mixture in center. Fold sides and roll tightly; seal edges with water.
- Heat oil to 350°F (175°C). Fry egg rolls 3-4 minutes, turning until golden and crispy.
- Drain on paper towels. Serve hot with your favorite dipping sauce.
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