Crab Cake Egg Rolls

The crispy crunch of a golden egg roll meets the luxurious flavor of a classic crab cake. These Crab Cake Egg Rolls are irresistible bites of coastal comfort with a modern twist.

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📝 Description

If you love crab cakes and can’t resist a crispy egg roll, get ready for your new obsession. These Crab Cake Egg Rolls combine sweet lump crab meat, creamy filling, and bold seasoning — all wrapped in a delicate egg roll wrapper and fried to golden perfection.

Perfect as an appetizer, game-day snack, or a fun twist on dinner, these rolls are the ultimate crowd-pleaser. Serve them with a zesty dipping sauce, and watch them disappear in minutes.

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🧂 Ingredients (U.S. Standard Measurements)

For the Filling:

• 8 oz lump crab meat (fresh or canned, well-drained)
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped green onion
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 egg, lightly beaten
• 1/2 cup panko breadcrumbs
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon garlic powder
• Salt & pepper to taste

For the Rolls:

• 10 egg roll wrappers
• Small bowl of water (for sealing edges)
• Vegetable oil, for frying

Optional Dipping Sauce:

• 1/2 cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 teaspoon lemon juice
• Pinch of cayenne or hot sauce (optional)

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🍳 Instructions

1. Prepare the Filling

In a large bowl, gently mix crab meat, celery, bell pepper, green onion, mayo, Dijon mustard, egg, breadcrumbs, Old Bay, garlic powder, salt, and pepper. Be careful not to overmix — you want the crab to stay chunky.

2. Assemble the Egg Rolls

Lay an egg roll wrapper on a flat surface in a diamond shape. Spoon about 2–3 tablespoons of crab mixture near the bottom corner. Fold the bottom corner up over the filling, then fold in the sides and roll tightly. Dab a little water on the top corner to seal. Repeat with remaining wrappers.

3. Fry the Rolls

Heat about 2 inches of oil in a heavy skillet or deep fryer to 350°F (175°C). Fry egg rolls in batches for 2–3 minutes per side, or until golden brown and crispy. Don’t overcrowd the pan. Drain on paper towels.

4. Make the Sauce

In a small bowl, mix together all sauce ingredients. Chill until ready to serve.

5. Serve

Serve egg rolls hot with dipping sauce on the side and lemon wedges, if desired.

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🔁 Variation (From Me!)

🔥 Air Fryer Crab Cake Egg Rolls

Brush assembled rolls lightly with oil and air fry at 375°F for 10–12 minutes, flipping halfway. Perfect for a lighter option without sacrificing crunch!

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🧠 Tips & Tricks

• Use quality crab — lump or claw meat gives the best texture and flavor.
• Don’t overfill the wrappers; it makes rolling and frying more difficult.
• Let the filling chill for 15–30 minutes before rolling for easier handling.
• These can be made ahead and frozen! Just freeze uncooked rolls in a single layer, then fry directly from frozen (add 1–2 minutes to cook time).
• Serve with aioli, cocktail sauce, or remoulade for a flavor upgrade.

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🔢 Nutrition Facts (Per Roll, Approx.)

• Calories: 220
• Protein: 9g
• Carbohydrates: 14g
• Fat: 13g
• Fiber: 1g
• Sugar: 1g
• Sodium: 390mg

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🍽 Serve With

• Coleslaw or pickled veggies
• Lemon wedges
• Crisp salad with citrus vinaigrette
• A chilled white wine or sparkling lemonade