Crab Cake Egg Rolls

These crab cake egg rolls combine the succulent sweetness of lump crab meat with traditional egg roll wrappers to create a fusion appetizer that delivers all the flavors of classic Maryland crab cakes in a crispy, handheld format. The delicate crab filling gains extra richness from cream cheese and fresh herbs, while the egg roll wrapper provides the perfect golden, crunchy exterior that makes every bite irresistibly satisfying. If you enjoy this creative fusion approach, you might also like lobster rangoon, shrimp and cream cheese egg rolls, or bacon-wrapped scallop appetizers.

Why You’ll Love This Recipe

• Elevated appetizer appeal – transforms expensive crab into an impressive party food that stretches the seafood further while maintaining luxurious flavor and presentation
• Make-ahead convenience – can be assembled hours in advance and fried just before serving, making them perfect for entertaining without last-minute stress
• Crispy-creamy contrast – the golden, shatteringly crisp wrapper gives way to warm, creamy crab filling that delivers restaurant-quality texture in every bite
• Crowd-pleasing fusion – appeals to both seafood lovers and those who enjoy Asian-inspired appetizers, making them suitable for diverse gatherings

Ingredients Breakdown

Lump crab meat: The star ingredient that determines the quality and success of these egg rolls. Fresh lump crab meat provides the best flavor and texture, with large, tender pieces that maintain their integrity during mixing and cooking. Jumbo lump crab is ideal but expensive, while regular lump crab offers excellent flavor at a more reasonable price point. Carefully pick through the crab meat to remove any shell fragments, which can ruin the eating experience. Pasteurized crab meat works well and is often more readily available, though it may be slightly saltier than fresh. Avoid claw meat or flaked crab for this recipe, as the smaller pieces don’t provide the luxurious texture that makes these egg rolls special.

Cream cheese: Creates the rich, creamy binding that holds the crab filling together while adding tangy richness that complements the sweet crab meat perfectly. Full-fat cream cheese provides the best texture and flavor, though light cream cheese can substitute for a lower-calorie version. The cream cheese must be completely softened to room temperature for smooth mixing – cold cream cheese will create lumps and won’t distribute evenly throughout the filling. The richness from cream cheese also helps prevent the delicate crab meat from drying out during the frying process.

Fresh herbs: Chives and parsley provide bright, fresh flavors that enhance rather than overpower the delicate crab. Fresh chives add a mild onion flavor with beautiful green color, while parsley contributes freshness and helps balance the richness of the cream cheese. Always use fresh herbs rather than dried for this delicate application – dried herbs lack the brightness essential to seafood preparations and can taste dusty rather than aromatic. Finely chop the herbs to ensure even distribution throughout the filling without creating large pieces that might puncture the wrapper.

Egg roll wrappers: These thin wheat-based wrappers create the perfect vehicle for the crab filling, providing structure and the characteristic crispy texture when fried. Look for wrappers in the refrigerated or frozen section of Asian grocery stores, though many regular supermarkets now carry them. The wrappers should be pliable when thawed but not sticky or dry. Keep unused wrappers covered with a damp towel while working to prevent them from drying out and becoming brittle. The square shape is traditional, though round spring roll wrappers can substitute if necessary.

Old Bay seasoning: This classic Maryland spice blend is essential for authentic crab cake flavor, providing the perfect combination of celery seed, paprika, and other spices that complement crab beautifully. If you can’t find Old Bay, substitute with a mixture of paprika, celery seed, mustard powder, and a pinch of cayenne, though the flavor won’t be quite the same. The seasoning should be added judiciously – enough to enhance the crab flavor without overwhelming its natural sweetness.

Step-by-Step Instructions

1. Begin by carefully picking through 1 pound of lump crab meat to remove any shell fragments, placing the cleaned crab in a large mixing bowl. Work gently to avoid breaking up the lumps more than necessary, as larger pieces create better texture in the finished egg rolls. Take your time with this step – finding shell pieces in the final product is unpleasant and potentially dangerous.
2. In a separate bowl, combine 8 ounces of softened cream cheese, 1/4 cup finely chopped fresh chives, 2 tablespoons chopped fresh parsley, 1 tablespoon fresh lemon juice, 1 teaspoon Old Bay seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. Mix thoroughly until all ingredients are evenly distributed and the mixture is smooth and creamy without any lumps of cream cheese remaining.
3. Gently fold the cream cheese mixture into the crab meat using a rubber spatula, being careful not to break up the crab lumps more than necessary. The mixture should be well-coated but still show distinct pieces of crab throughout rather than being completely smooth. Taste and adjust seasoning with additional lemon juice, Old Bay, or salt as needed. The filling should be flavorful but not overpowering.
4. Place the mixed filling in the refrigerator for 30 minutes to firm up, which makes it easier to handle during wrapping and helps prevent the egg rolls from becoming soggy. Meanwhile, prepare your work station by laying out egg roll wrappers on a clean surface and having a small bowl of water nearby for sealing.
5. Remove the thawed egg roll wrappers from their package and separate them carefully, covering unused wrappers with a slightly damp kitchen towel to prevent drying. Work with one wrapper at a time, positioning it on your work surface like a diamond with one corner pointing toward you.
6. Place about 2 tablespoons of the chilled crab mixture in the center of each wrapper, slightly below the center point. Don’t overfill, as this will make rolling difficult and can cause the wrapper to tear during cooking. The filling should form a log shape about 3 inches long and 1 inch wide.
7. To wrap, fold the bottom corner up over the filling, then fold in the left and right corners toward the center, creating an envelope shape. Roll tightly toward the remaining corner, keeping constant pressure to ensure a tight roll without air pockets. Brush the final corner with water and press to seal securely.
8. Place completed egg rolls seam-side down on a parchment-lined baking sheet, covering with a damp towel if not frying immediately. At this point, they can be refrigerated for up to 4 hours before cooking, making them excellent for advance preparation for parties or gatherings.
9. Heat 2-3 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). The oil temperature is crucial – too hot and the wrapper will brown before the filling heats through; too cool and the egg rolls will absorb oil and become greasy. Use a thermometer for accuracy.
10. Carefully lower 3-4 egg rolls into the hot oil using a slotted spoon, being careful not to overcrowd the pot which would lower the oil temperature. Fry for 2-3 minutes until golden brown and crispy on all sides, turning once if necessary for even browning.
11. Remove the fried egg rolls with a slotted spoon and drain on paper towels for 1-2 minutes before serving. The brief draining removes excess oil while the egg rolls remain hot and crispy. Serve immediately for the best texture contrast between the crispy wrapper and warm, creamy filling.
12. Continue frying in batches, allowing the oil temperature to return to 350°F between batches for consistent results. Serve the crab cake egg rolls hot with your choice of dipping sauces arranged attractively on serving platters with garnishes.

Perfect Texture: What to Look For

Successfully executed crab cake egg rolls should have a golden-brown, shatteringly crisp exterior that gives way to a warm, creamy interior with distinct pieces of crab throughout. The wrapper should be completely cooked with no doughy or chewy spots, while the filling should be heated through and slightly melted but still maintain the integrity of the crab lumps. When bitten, the egg roll should make an audible crunch before revealing the rich, flavorful filling. The balance between the neutral, crispy wrapper and the rich, seasoned crab filling should be harmonious, with neither element overwhelming the other. Properly drained egg rolls will feel light rather than greasy, with oil that doesn’t pool on the plate.

Customization Options

This versatile base recipe welcomes numerous variations to suit different tastes and occasions. For additional richness, incorporate 1-2 tablespoons of mayonnaise into the filling, or add a small amount of grated sharp cheddar cheese. Create an Asian fusion version by adding minced ginger, a splash of soy sauce, and finely chopped water chestnuts for crunch. For heat lovers, include a minced jalapeño or a dash of hot sauce in the filling. During corn season, add 1/4 cup of fresh corn kernels for sweetness and texture. For a more traditional Maryland approach, include a small amount of finely diced red bell pepper and celery to mirror classic crab cake ingredients.

Practical Tips

Oil management: Maintain proper oil temperature throughout frying for consistent results. If the oil gets too hot, remove it from heat briefly to cool down. If it’s not hot enough, the egg rolls will absorb oil and become greasy. Strain and store the oil for reuse if desired – properly maintained frying oil can be used 2-3 times for similar foods.

Storage and reheating: Fried egg rolls are best consumed immediately, but leftovers can be stored refrigerated for 1-2 days. Reheat in a 350°F oven for 8-10 minutes to restore crispness – avoid microwaving which makes the wrapper soggy. Uncooked, assembled egg rolls can be frozen for up to 1 month; fry directly from frozen, adding 1-2 minutes to the cooking time.

Assembly efficiency: For large batches, set up an assembly line with all ingredients prepared and ready. Work with 2-3 people if possible – one person filling, one wrapping, and one arranging on trays. This speeds the process significantly when making large quantities for parties.

Wrapper handling: Keep egg roll wrappers properly covered to prevent drying, which makes them brittle and prone to cracking. If wrappers do become slightly dry, brush very lightly with water to restore pliability. Don’t soak them, as this makes them too wet and difficult to seal properly.

Common Questions

Can I bake these instead of frying for a healthier option? Yes, though the texture will be different. Brush assembled egg rolls with oil and bake at 400°F for 15-20 minutes, turning once, until golden brown. The result will be crispy but not quite as shattering as fried versions. For extra crispness, finish under the broiler for 1-2 minutes, watching carefully to prevent burning.

What’s the best way to prevent the filling from leaking during frying? Ensure the egg rolls are tightly wrapped with no air pockets, and that all seams are properly sealed with water. Don’t overfill the wrappers, and make sure the oil is at the correct temperature – oil that’s too hot can cause rapid expansion that tears the wrapper. Also, avoid dropping egg rolls into oil too forcefully, which can cause immediate tearing.

Can I use imitation crab instead of real crab meat? While real crab provides superior flavor and texture, high-quality imitation crab can substitute for a more budget-friendly version. Choose stick-style imitation crab and flake it into larger pieces rather than using pre-flaked varieties. You may need to adjust seasonings as imitation crab is often already seasoned and can be saltier than fresh crab.

How do I know when the oil is ready without a thermometer? Drop a small piece of wrapper into the oil – it should sizzle vigorously and float to the surface immediately when the oil is ready. If it sinks or barely sizzles, the oil isn’t hot enough. If it browns immediately, the oil is too hot. You can also use the wooden spoon test – when you insert a wooden spoon handle into the oil, small bubbles should form around it when the temperature is correct.

Serving Suggestions

These elegant crab cake egg rolls work beautifully as cocktail party appetizers, served on small plates with multiple dipping sauce options. Traditional choices include sweet and sour sauce, duck sauce, or spicy mustard, while more sophisticated options might include aioli variations, remoulade sauce, or even a simple lemon butter sauce. For a complete Asian fusion experience, serve alongside other appetizers like pot stickers, spring rolls, or lettuce wraps.

The presentation benefits from attractive plating with fresh garnishes like microgreens, lemon wedges, or finely chopped chives scattered around the serving platter. For more formal occasions, serve 2-3 egg rolls per person as a starter course with a small salad of mixed greens dressed lightly with vinaigrette. The rich, indulgent nature of these egg rolls pairs well with crisp white wines, light beers, or sparkling beverages that cleanse the palate between bites.

Nutritional Benefits

While definitely an indulgent appetizer, these crab cake egg rolls do provide some nutritional benefits from their high-quality ingredients. Crab meat is an excellent source of lean protein, vitamin B12, and selenium, while being naturally low in calories and fat. The seafood also provides omega-3 fatty acids, which support heart and brain health. The fresh herbs contribute small amounts of vitamins and antioxidants.

To enhance the nutritional profile while maintaining great taste, consider serving with fresh vegetable crudités or a light salad to add fiber and vitamins to the meal. The portion size naturally limits caloric intake since these are typically served as appetizers rather than main courses. By using quality ingredients and proper frying techniques that don’t result in excess oil absorption, you create a treat that provides satisfaction and nutrition in appropriate portions for special occasions and celebrations.