Description
These Crab Cake Egg Rolls combine the classic flavors of crab cakes with a crispy egg roll wrapper for a delightful appetizer or snack. Filled with lump crab meat mixed with flavorful spices and green onions, then deep-fried to golden perfection, they are served with a zesty sriracha mayonnaise dipping sauce that adds a spicy kick. Perfect for parties or a tasty treat, these crab cake egg rolls come together quickly in about 30 minutes.
Ingredients
Scale
Crab Cake Filling
- 8 oz lump crab meat (picked over for shells)
- ¼ cup mayonnaise
- 1 large egg, beaten
- ½ cup breadcrumbs (panko or regular)
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- ½ tsp garlic powder
- ½ tsp paprika
- 1 tbsp lemon juice
- 2 tbsp green onions, finely chopped
- Salt & pepper, to taste
Assembly & Frying
- 8–10 egg roll wrappers
- Oil, for frying (vegetable or canola oil recommended)
Dipping Sauce
- ¼ cup mayonnaise
- 1 tbsp sriracha or hot sauce
- 1 tsp lemon juice
Instructions
- Make the filling: In a mixing bowl, gently combine the crab meat, mayonnaise, beaten egg, breadcrumbs, Dijon mustard, Old Bay seasoning, garlic powder, paprika, lemon juice, chopped green onions, salt, and pepper until just mixed. Be careful not to break up the crab meat too much.
- Assemble the egg rolls: Lay an egg roll wrapper on a clean surface with one corner facing you. Spoon 2 to 3 tablespoons of the crab mixture into the center. Fold the bottom corner over the filling, tuck in the sides snugly, and then roll tightly towards the top corner. Seal the edge with a bit of water to prevent the filling from leaking during frying. Repeat with the remaining wrappers and filling.
- Fry: Heat oil in a deep skillet or fryer to 350°F (175°C). Carefully place egg rolls in batches into the hot oil, frying for 3 to 4 minutes until they turn golden brown and crispy. Use tongs to turn them for even cooking. Remove and drain on paper towels to remove excess oil.
- Make the dipping sauce: In a small bowl, whisk together mayonnaise, sriracha, and lemon juice until smooth and combined. Adjust the spice level to taste by adding more sriracha if desired.
- Serve: Plate the crab cake egg rolls while hot, accompanied by the spicy mayo dipping sauce. Enjoy as an appetizer or snack.
Notes
- Use lump crab meat for the best texture and flavor, and check carefully for any shell pieces.
- Adjust the amount of Old Bay seasoning and sriracha to suit your taste preferences.
- Be sure to seal the egg roll wrappers well to prevent oil from seeping in and filling from leaking out.
- For a crispier texture, drain fried egg rolls on a wire rack instead of paper towels.
- These egg rolls can be reheated in an oven or air fryer to maintain crispiness if made ahead.
