Irresistible Crab Cake Egg Rolls Recipe Easy Crispy Seafood Appetizer

Posted on February 5, 2026

Kennedy Ward

The first time I bit into one of these crab cake egg rolls, I was at a friend’s backyard party, and honestly, I was skeptical. Egg rolls? With crab cake filling? But that crispy, golden shell gave way to a warm, flavorful surprise that instantly won me over. There’s something about the crunch paired with that rich, savory seafood filling that feels like a little celebration in every bite.

I’ve made these irresistible crab cake egg rolls probably a dozen times since then, tweaking the seasoning and frying method until they were just perfect. If you love crispy seafood appetizers that pack a punch, this recipe might just become your new favorite snack (or party showstopper). And hey, they’re easier to make than you think.

Why You’ll Love This Recipe

Okay, here’s the thing—I’m not usually one to rave about appetizers, but these crab cake egg rolls? They’ve totally changed my snack game. Here’s why you’ll want to make them ASAP:

Crunchy exterior meets tender, flavorful filling: The egg roll wrapper crisps up beautifully in hot oil, giving you that addictive crunch before you get to the creamy, herby crab inside.
Perfectly portable seafood snack: Whether you’re hosting a party or just craving a handheld treat, these egg rolls are easy to eat and share (or hoard, no judgment).
Customizable with your favorite spices: I’ve played around with Old Bay seasoning and fresh herbs, and each tweak brings a slightly different but equally delicious vibe.
Quick to whip up once you get the hang of it: You can prep the filling ahead and roll them up right before frying, which means less stress on game day.

Honestly, these crab cake egg rolls have become my go-to when I want something fancy enough to impress but simple enough to make on a weeknight. Plus, the smell frying in the kitchen? Pure magic.

What Ingredients You’ll Need

Here’s the fun part—this ingredient list is straightforward, and you probably have most of it in your pantry or fridge. I’ve broken down why each one matters because knowing the roles makes the whole cooking thing less mysterious.

Fresh lump crab meat (1 cup / about 150g) — The star of the show. I always pick crab meat with minimal shells—no one wants a surprise crunch that isn’t the wrapper. You can find it in cans or fresh at the seafood counter.
Egg roll wrappers (10-12 sheets) — These thin sheets become that crispy shell. Keep them covered with a damp towel while working so they don’t dry out and crack.
Mayonnaise (2 tablespoons) — Adds creaminess and helps bind the filling together. I use full-fat because, well, it just tastes better.
Dijon mustard (1 teaspoon) — Gives a subtle tang that balances the richness.
Green onions (2, finely sliced) — Freshness and a little bite. I like slicing them thin so they melt into the filling.
Old Bay seasoning (1 teaspoon) — Classic seafood seasoning. If you don’t have it, a mix of paprika, celery salt, and a pinch of cayenne works too.
Lemon juice (1 tablespoon) — Brightens the whole thing up. Freshly squeezed is best, but bottled works in a pinch.
Worcestershire sauce (½ teaspoon) — Adds a savory depth that you might not expect but definitely notice.
Egg (1, beaten) — For sealing the wrappers. Trust me, skipping this step is a mistake—I learned that the hard way.
Vegetable oil (for frying) — Use something with a high smoke point. I usually go with canola or peanut oil.

Quick note: You can swap lump crab for canned crab meat if fresh isn’t available, but the texture won’t be quite as luxurious. Also, feel free to add a dash of hot sauce if you like a little heat—I always do!

Equipment Needed

You don’t need a fancy kitchen setup for these crab cake egg rolls—I’ve made them on a tiny stove and a borrowed deep fryer. Here’s what I use:

Large deep skillet or wok — For frying. I like a wok because the oil stays hotter and you get even cooking, but a deep skillet works just fine.
Tongs or slotted spoon — To safely lower and lift the egg rolls from hot oil without splashing.
Mixing bowls — One for the crab filling and another for the egg wash.
Measuring spoons — Because eyeballing Old Bay seasoning can go sideways quickly.
Paper towels — For draining the egg rolls after frying. Trust me, you want to blot the excess oil.
Plate or tray — To arrange the rolled egg rolls before frying. I line it with parchment to keep things neat.

Oh, and a trusty timer is a lifesaver here. Fried foods can go from perfect to burned faster than you’d think.

How to Make It: Step-by-Step

Prep your workspace (5 minutes)
Lay out your egg roll wrappers on a damp kitchen towel to keep them from drying. Have your filling ready, egg wash in a small bowl, and oil preheating. I usually heat my oil to about 350°F (175°C)—you can test with a small piece of wrapper; it should sizzle immediately.
Mix the crab filling (7 minutes)
In a large bowl, gently combine lump crab meat, mayonnaise, Dijon mustard, sliced green onions, Old Bay seasoning, lemon juice, and Worcestershire sauce. Mix carefully—you want to keep the crab lumps intact for texture. Taste a tiny bit (I know, raw mayo and crab, but it’s just for flavor!) and adjust seasoning if needed.
Roll the egg rolls (10-15 minutes)
Place one wrapper on your work surface with a corner pointing toward you (diamond shape). Spoon about 2 tablespoons of crab filling near the corner closest to you. Fold that corner over the filling, then fold in the sides snugly. Roll up tightly toward the far corner. Brush the last corner with beaten egg and seal. Repeat until all filling is used.
Fry the egg rolls (10-12 minutes total)
Carefully add 3-4 egg rolls at a time to the hot oil—don’t overcrowd! Fry, turning occasionally, until golden brown and crispy on all sides (about 3-4 minutes per batch). Use tongs to remove and drain on paper towels.
Serve warm
These crab cake egg rolls taste best fresh and hot, but you can warm leftovers in a 350°F (175°C) oven for about 10 minutes to bring back the crispiness.

Pro tip: Keep an eye on your oil temperature. If it drops too low, the egg rolls soak up oil and get greasy. Too hot and they burn. I’ve burned a batch before—don’t be like me.

My Best Tips & Techniques

Alright, I’ve made these crab cake egg rolls enough times to have a few solid tips to share:

Don’t overfill the wrappers: Less is more here. Overstuffing makes rolling tricky and causes the filling to burst out during frying.
Seal those edges well: Use the beaten egg as glue. If you skip this, your egg rolls might open up mid-fry, and that’s a hot mess.
Keep wrappers covered: Dry wrappers crack and tear. Keep a damp kitchen towel over your stack while you work.
Oil temperature matters: Use a thermometer if you have one. I’ve learned the hard way that 350°F (175°C) is sweet spot—too cool and greasy, too hot and burnt.
Drain on paper towels: This keeps the crust crispy and less oily. Trust me, you want that satisfying crunch.
Try baking for a lighter version: Spray the egg rolls with cooking spray and bake at 400°F (205°C) for about 15-18 minutes, flipping halfway. Not quite as crispy but still delicious.

Ways to Mix It Up

Once you nail the classic crab cake egg rolls, you can play around with flavors and fillings. Here’s what I’ve tried (and loved):

Spicy Kick: Add ½ teaspoon cayenne pepper or a few dashes of hot sauce to the filling. It wakes up the flavors and pairs perfectly with a cooling dip.
Cream Cheese Swirl: Mix in 2 tablespoons of cream cheese into the filling for an extra creamy texture that melts in your mouth.
Shrimp and Crab Combo: Chop small cooked shrimp and add half a cup to the crab mix for a surf-and-turf style appetizer.
Herb Explosion: Fresh dill, parsley, or chives tossed in add a bright note that’s especially great if you’re serving with lemon wedges.
Asian-Inspired: Swap the Old Bay for Chinese five-spice powder and add a teaspoon of soy sauce to the filling. Serve with sweet chili sauce for dipping.

If you want to go vegan (crazy, but hey), swapping crab for hearts of palm or artichoke hearts with vegan mayo can make a surprisingly tasty version!

Serving Ideas & Storage

Serving these crab cake egg rolls is half the fun because they’re so versatile. Here’s how I like to enjoy them:

Dipping Sauces: Classic cocktail sauce, spicy mayo, or a tangy remoulade are all winners.
Party Platter: Arrange them on a platter with lemon wedges, fresh herbs, and small bowls of dipping sauces for easy sharing.
Snack Time: These make fantastic game day snacks or after-work treats with a cold beer or crisp white wine.

For storage, cool the egg rolls completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes to get the crunch back. You can freeze them too—just flash freeze on a tray first, then store in a freezer bag for up to 2 months. Reheat straight from frozen in the oven for best results.

Nutritional Info & Health Benefits

Look, I’m no nutritionist, but here’s a rough idea based on my ingredients per egg roll (assuming 12 total):

Calories	Protein	Carbs	Fat	Fiber
~120	6g	10g	6g	1g

Thanks to the crab meat, these egg rolls offer a solid protein hit for an appetizer. The Old Bay seasoning adds flavor without sodium overload, and the lemon juice gives a boost of vitamin C. Of course, they are fried, so moderation is key—treat yourself but maybe not every day!

Final Thoughts

So that’s my irresistible crab cake egg rolls recipe in a nutshell (or should I say wrapper?). I know I’ve gushed a bit, but this recipe really hits the spot when you want something crispy, flavorful, and a little fancy without the fuss.

Whether you’re making them for a casual snack, a party appetizer, or a special occasion, these egg rolls bring a bit of seafood magic to the table. I hope you enjoy rolling, frying, and most importantly, eating them as much as I do.

Don’t forget to experiment with the variations and let your taste buds lead the way. And if you make these crab cake egg rolls, please drop a comment or tag me on Instagram—I love seeing your kitchen wins!

Happy frying and even happier snacking!

FAQs

Q: Can I bake these crab cake egg rolls instead of frying?

A: Absolutely! I do this when I want a lighter version. Just spray them with cooking spray and bake at 400°F (205°C) for about 15-18 minutes, flipping halfway through. They won’t be quite as crispy but still really tasty.

Q: What can I use if I don’t have Old Bay seasoning?

A: No worries! Mix ½ teaspoon paprika, ¼ teaspoon celery salt, a pinch of cayenne pepper, and a little black pepper. It won’t be exactly the same, but it’ll still bring that classic seafood flavor.

Q: How do I prevent the egg rolls from bursting open when frying?

A: The biggest trick is sealing the edges well with beaten egg. Also, don’t overfill the wrappers—they need room to fold without tearing. Fry at the right temperature (around 350°F/175°C) and avoid overcrowding the pan so the oil stays hot.

Q: Can I prepare these ahead of time?

A: You sure can! Make the filling and roll the egg rolls, then cover them tightly with plastic wrap and refrigerate for up to 24 hours before frying. This makes party prep way easier.

Q: What’s the best dipping sauce for crab cake egg rolls?

A: My personal fave is a spicy mayo (mayo mixed with sriracha), but cocktail sauce or a lemony remoulade also pair beautifully. Honestly, they’re pretty good on their own too!

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