Crab Cake Egg Rolls Recipe

If you love crab cakes and crispy snacks, these crab cake egg rolls are going to be your new favorite indulgence. Imagine the creamy, savory goodness of Maryland-style crab cakes, but wrapped in a crunchy, golden-brown egg roll shell. It’s the perfect balance of textures and flavors, with a bit of a surprise in each bite. These rolls are not only loaded with cheesy, seasoned crab meat but also served with a tangy, spicy Sriracha aioli that’ll make you keep coming back for more. Trust me, they’re the kind of appetizer that disappears in minutes once they hit the table.

this RECIPE

The story behind my crab cake egg roll obsession

I first tried crab cake egg rolls during a weekend getaway in Baltimore, and let me tell you, it was love at first bite. We had just spent the afternoon walking around the harbor, and by evening, we were absolutely starving. We ducked into this cozy little restaurant that specialized in all things crab, and that’s where the magic happened. These crispy little rolls came out piping hot with an irresistible dipping sauce on the side, and I couldn’t believe how much flavor they packed. When I got home, I knew I had to recreate them. After a few trial runs (and some happy taste-testers), this recipe was born, and it’s been a favorite at every gathering since!

A taste of Maryland: Where crab cakes come from

Crab cakes are a Maryland staple, and they’ve been around for centuries, with recipes dating back to the early colonists who made use of the abundant blue crabs found in the Chesapeake Bay. What sets Maryland crab cakes apart is the simplicity and quality of the ingredients—lump crab meat, Old Bay seasoning, and just enough binders to hold it all together. Over time, crab cakes have evolved into all kinds of creative dishes, but the heart of a good crab cake is always the same: fresh, sweet crab meat seasoned to perfection. These egg rolls take that tradition and give it a modern, snackable twist.

Let’s talk ingredients: What you need and easy swaps

• Lump crab meat: The star of the show! Lump crab meat gives these egg rolls that rich, delicate flavor. If lump crab is hard to come by, you can substitute with canned crab in a pinch, but I recommend fresh for the best flavor.
• Cream cheese: Adds creaminess to the filling, giving it that smooth, velvety texture. You can swap this for ricotta or even goat cheese if you prefer something tangier.
• Old Bay seasoning: This classic blend of spices is essential for that authentic crab cake flavor. If you don’t have Old Bay on hand, a mix of paprika, celery salt, and a touch of cayenne can do the trick.
• Shredded cheddar cheese: The cheese makes the filling extra gooey when it melts. Monterey Jack or a sharp white cheddar also work well.
• Egg roll wrappers: These make the crispy, golden shell for the crab cake filling. If you can’t find them, spring roll wrappers are a lighter option, though they’ll be a bit more delicate when fried.

Kitchen gear: What you need (and what you can totally skip)

To make these crab cake egg rolls, you don’t need any fancy kitchen gadgets—just the basics:

• Deep fryer or heavy pot: If you have a deep fryer, great! But a sturdy, heavy-bottomed pot works just as well. You just need enough oil to submerge the egg rolls so they cook evenly.
• Wire rack: This is essential for draining the egg rolls after frying. It helps keep them crispy by allowing the excess oil to drip away. If you don’t have one, paper towels will do the trick, though they might not keep the egg rolls quite as crisp.
• Tongs: You’ll want these for carefully flipping and removing the egg rolls from the hot oil. Trust me, they’re much better than trying to use a spatula!

Step-by-step: Making crab cake egg rolls (with some tips from my kitchen)

Step 1: Mix up the filling

In a medium bowl, beat the cream cheese until it’s smooth. This step is key to making sure your filling isn’t lumpy. Then, stir in the mayonnaise, sour cream, Worcestershire sauce, Old Bay seasoning, and white pepper. Make sure it’s all well-combined before folding in the shredded cheddar cheese and crab meat. Pro tip: Gently fold the crab meat to avoid breaking it up too much—you want nice chunks in every bite!

Step 2: Assemble the egg rolls

Lay out your egg roll wrappers on a clean surface. Spoon about 1/2 cup of the crab filling into the center of each wrapper. Dip your finger in the beaten egg wash and run it along the edges of the wrapper. Now, fold up the egg rolls like little burritos: fold the bottom corner over the filling, fold in the sides, and then roll tightly to seal. Use more egg wash to ensure everything sticks.

Step 3: Freeze before frying

Here’s a little trick: freezing the egg rolls for at least 2 hours before frying makes them easier to handle and helps them hold their shape in the hot oil. This also ensures that the inside stays nice and creamy while the outside gets crispy.

Step 4: Fry to golden perfection

Heat your vegetable oil to 300°F in a deep fryer or heavy pot. You don’t want the oil too hot, or the egg rolls will brown before the filling heats through. Fry the egg rolls in batches, cooking them for about 2 minutes per side, until they’re golden brown and crispy. I’ve learned the hard way that overcrowding the pot leads to soggy egg rolls, so be patient!

Step 5: Whip up the Sriracha aioli

While the egg rolls are frying, quickly mix together the mayonnaise, sriracha, Old Bay seasoning, and kosher salt for the aioli. This spicy, tangy dip pairs perfectly with the rich crab filling. Taste and adjust the heat by adding more sriracha if you like a little extra kick.

Variations and adaptations: Getting creative with crab cake egg rolls

I’ve played around with this recipe quite a bit, and there are so many fun ways to switch things up!

• Gluten-free: Swap out the egg roll wrappers for gluten-free spring roll wrappers. Just be careful when frying, as they can be a little more delicate.
• Spice it up: If you’re a fan of heat, try adding finely chopped jalapeños or a dash of cayenne pepper to the crab filling for an extra kick.
• Cheese variations: I’ve made these with a mix of cheddar and Gruyère for a deeper, nuttier flavor. You can also try using pepper jack for a spicier twist.
• Seasonal add-ins: Fresh herbs like dill or parsley bring a nice brightness to the filling, especially in the summer months. In the fall, you could add a little bit of smoked paprika for a cozy, warming flavor.

How to serve your crab cake egg rolls like a pro

These egg rolls are a real crowd-pleaser, so I like to keep the presentation simple but classy. Arrange them on a platter with the Sriracha aioli in a small bowl on the side for dipping. A sprinkle of sliced scallions adds a pop of color, and the mild onion flavor cuts through the richness of the crab. If you’re serving these at a party, you could even plate them alongside some crisp veggies like cucumber sticks or carrot ribbons to add a bit of crunch and freshness.

beverage pairings that complement the dish

For a drink that pairs beautifully with the rich, savory flavors of these crab cake egg rolls, I recommend something light and refreshing:

• Cucumber lemonade: The cool, crisp flavor of cucumber with the tang of lemonade is perfect for cutting through the richness of the crab filling.
• Ginger ale: The spicy, zesty bite of ginger beer balances out the creamy filling and complements the heat from the Sriracha aioli.
• Iced green tea with lemon: This drink offers a slightly bitter note that pairs wonderfully with the crab, while the lemon adds brightness and refreshment.

Storing and reheating your crab cake egg rolls

If you’re lucky enough to have leftovers, these egg rolls store really well! Once they’ve cooled, place them in an airtight container and refrigerate for up to 3 days. When you’re ready to reheat them, pop them in the oven at 350°F for about 10 minutes, flipping halfway through. This will help maintain their crispiness. Reheating them in the microwave will make the egg rolls a bit soggy, so I’d avoid that if possible.

Adjusting the recipe for different serving sizes

If you’re cooking for a smaller crowd, you can easily halve this recipe. Just use half the amount of filling ingredients and fewer egg roll wrappers. On the other hand, if you’re feeding a large group, double the recipe, but be prepared to freeze the egg rolls in batches since they need space to freeze solid.

Common issues and how to avoid them

One potential issue is overfilling the egg rolls. If you add too much filling, they can burst while frying, so stick to about 1/2 cup of filling per roll. Another common mistake is frying at too high of a temperature, which can cause the wrappers to brown too quickly. Keep the oil at 300°F, and you’ll be golden!

Wrapping it up: Why you’ll love these crab cake egg rolls

These crab cake egg rolls are the perfect appetizer for any occasion—crispy on the outside, creamy and flavorful on the inside, and paired with a spicy aioli that ties everything together. Whether you’re making them for a family gathering, a game day snack, or just because you’re craving something delicious, they’re sure to impress. Give them a try and make them your own by experimenting with different variations. You won’t regret it!

Frequently Asked Questions

1. Can I bake the egg rolls instead of frying them?
Yes! If you prefer a lighter option, bake them at 400°F for 12-15 minutes, flipping halfway through, until they’re golden and crispy.

2. Can I make the filling ahead of time?
Absolutely! You can prepare the filling up to a day in advance. Just store it in an airtight container in the fridge.

3. What’s the best way to freeze the egg rolls?
Freeze them in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months!

4. Can I substitute a different seafood for the crab?
You sure can! Shrimp works well, or even a mix of seafood like lobster and scallops if you’re feeling fancy.

5. How do I prevent the egg rolls from getting soggy?
Make sure to freeze them before frying and drain them on a wire rack after frying to keep them nice and crispy.

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