Crab Cake Egg Rolls
Makes 12–14 rolls | Prep: 20 min | Cook: 8–10 min | Total: ~30 min
🛒 Ingredients
For the Crab Filling:
½ cup cream cheese, softened
¼ cup mayonnaise
1 tsp Dijon mustard
1 tbsp fresh lemon juice
1 tsp Worcestershire sauce
1 green onion, finely sliced
¼ tsp Old Bay seasoning (classic Chesapeake flair!)
¼ tsp paprika
Dash of hot sauce (optional)
Salt & pepper to taste
8 oz lump crab meat, picked over for shells
Use fresh-pasteurized or high-quality canned/jarred crab
For Rolling & Cooking:
12–14 egg roll wrappers (found in refrigerated section)
1–2 tbsp water (for sealing)
1–2 tbsp neutral oil (for frying or spraying)
For Serving:
Lemon wedges
Fresh parsley or chives
Dipping Sauces:
Remoulade
Spicy mayo (mayo + sriracha + lemon)
Cocktail sauce
Avocado crema
👩🍳 Step-by-Step Instructions
1️⃣ Make the Crab Filling
In a medium bowl, combine cream cheese, mayonnaise, Dijon mustard, lemon juice, Worcestershire, green onion, Old Bay, paprika, hot sauce, salt, and pepper.
Fold in lump crab meat gently — don’t break up the chunks! You want big, luxurious pieces.
Chill 10 minutes (optional but helps firm up filling).
💡 Pro Tip: Keep it cold until ready to roll — soft filling = harder to wrap!
2️⃣ Prep Workstation
Lay out egg roll wrappers on a clean surface like a diamond.
Cover unused ones with a damp towel to prevent drying.
3️⃣ Fill & Fold Like a Pro
Spoon 1½–2 tbsp filling onto the bottom third of the wrapper.
Fold bottom corner over filling.
Fold left and right corners inward.
Roll upward tightly (like a burrito).
Seal the top edge with a little water — press firmly.
🔒 Tip: Don’t overfill! Too much = burst rolls during cooking.
4️⃣ Cook Your Way
Option 1: Pan-Fry (Most Crispy!)
Heat ½ inch oil in skillet to 350°F.
Fry 2–3 at a time, turning once, until golden brown (~2 mins per side).
Drain on paper towels.
Option 2: Air Fry (Lighter & Still Crunchy)
Preheat air fryer to 375°F.
Spray rolls lightly with oil.
Cook 8–10 mins, flipping halfway.
Option 3: Bake
Preheat oven to 400°F.
Place on greased baking sheet, spray with oil.
Bake 15–18 mins, flip once, until golden.
5️⃣ Serve Hot & Fresh
Arrange on platter with lemon wedges and herbs.
Serve immediately with your favorite dipping sauces.
🍋 Garnish pro move: Sprinkle with microgreens or tobiko (fish roe) for upscale flair.
🦀 Variations & Pro Hacks
imitation crab?** Yes! Use imitation crab (surimi) for a budget-friendly version — shred and mix as above
🦐 Shrimp Version: Swap crab for chopped cooked shrimp — still delicious!
🧀 Extra Creamy: Add 1 tbsp grated Parmesan or a spoonful of sour cream
🌶️ Spicy Kick: Mix in diced jalapeño or chipotle in adobo
🧊 Make-Ahead Magic: Assemble unbaked rolls, freeze on tray, then store in bag. Fry or bake from frozen (+2–3 mins)
🍽️ Mini Bites: Use spring roll wrappers and cut in half after cooking for elegant cocktail nibbles
🧠 Why This Works So Well
The cream cheese base binds the filling without masking delicate crab flavor, while mayo adds moisture and richness. When fried, the egg roll wrapper creates a protective shell that locks in heat and keeps the interior luscious — no dry, overcooked crab here.
And because each roll is individually wrapped, every bite delivers that perfect balance: crisp crust + tender, savory filling.
❤️ Final Thought: A Taste of Luxury, Made Simple
These Crab Cake Egg Rolls prove that gourmet doesn’t have to mean complicated. With just a few quality ingredients and a little folding finesse, you can serve something that feels indulgent, looks impressive, and tastes like it came from a five-star kitchen.
So whether it’s date night, girls’ night, or “I deserve something fancy” night…
Go ahead. Roll in style. 🥢💛