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A close-up shot of several homemade crab cake egg rolls resting on a wire rack after being fried to a perfect golden brown.

Crab Cake Egg Rolls: The Ultimate Crispy Seafood Appetizer

Learn how to make the best Crab Cake Egg Rolls at home! This recipe features a savory, lump crab meat filling wrapped in a crispy egg roll wrapper, with easy-to-follow instructions for frying, air frying, or baking.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 12 egg rolls
Course: Appetizer, Main Course, Snack
Cuisine: American, Fusion
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

For the Crab Cake Filling
  • 1 lb lump crab meat picked through for shells
  • 1/2 cup mayonnaise
  • 1/2 cup Panko breadcrumbs
  • 1 large egg lightly beaten
  • 1 tbsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 2 tbsp fresh parsley finely chopped
  • 2 tbsp green onions thinly sliced
  • 1 tbsp lemon juice freshly squeezed
For Assembly
  • 12 egg roll wrappers
  • 3 cups neutral oil for frying (canola, vegetable, or peanut)

Equipment

  • 1 Large Bowl
  • 1 Dutch Oven, Air Fryer, or Baking Sheet
  • 1 Slotted Spoon or Tongs

Instructions
 

Make the Filling
  1. In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice until smooth.
  2. Gently fold in the lump crab meat, Panko breadcrumbs, fresh parsley, and green onions. Be careful not to break up the crab meat.
  3. Cover the bowl and refrigerate the mixture for at least 30 minutes to allow the flavors to meld and the filling to firm up.
Assemble the Egg Rolls
  1. Place an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2-3 tablespoons of the chilled crab filling onto the lower third of the wrapper.
  2. Fold the bottom corner up and over the filling. Fold the left and right corners in towards the center, then roll upwards tightly. Use a dab of water to seal the final corner.
Cook the Egg Rolls
  1. To Deep Fry: Heat oil in a pot to 350°F (175°C). Fry egg rolls in batches for 4-6 minutes, turning, until golden brown. Drain on a wire rack.
  2. To Air Fry: Preheat air fryer to 400°F (200°C). Spray egg rolls with oil and cook for 10-12 minutes, flipping halfway, until golden and crisp.
  3. To Bake: Preheat oven to 425°F (220°C). Place egg rolls on a lined baking sheet, brush with oil, and bake for 15-20 minutes, flipping halfway.

Notes

Tip 1: Don't skip chilling the filling! It makes the rolling process much cleaner and easier.
Tip 2: To prevent the egg rolls from becoming soggy, drain them on a wire rack instead of paper towels after frying.
Tip 3: The dipping sauces can be made ahead of time and stored in the refrigerator for up to 3 days.
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