Crab Cake Egg Rolls

Introduction

Crab Cake Egg Rolls combine two favorites — rich, flavorful crab cakes and crispy golden egg rolls — into one irresistible snack. Each bite offers the sweet, delicate flavor of crab meat, the creaminess of the filling, and the satisfying crunch of a fried or air-fried shell. Perfect for parties, seafood nights, or when you want a fun twist on traditional crab cakes.

Prep Time: 20 minutes

Cook Time: 12–15 minutes

Total Time: 35 minutes

Servings: 10–12 egg rolls

Ingredients

For the Crab Filling:

1 lb (450 g) lump crab meat, drained and checked for shells

½ cup cream cheese, softened

¼ cup mayonnaise

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 tsp Old Bay seasoning (or seafood seasoning)

½ tsp garlic powder

½ tsp paprika

1 green onion, finely chopped

2 tbsp red bell pepper, finely chopped (optional)

Salt & pepper, to taste

½ cup shredded mozzarella or cheddar cheese (optional for extra creaminess)

For the Rolls:

10–12 egg roll wrappers

Small bowl of water (for sealing edges)

Vegetable oil for frying (or use air fryer directions below)

For Dipping Sauce:

¼ cup mayonnaise

1 tbsp lemon juice

1 tsp Dijon mustard

½ tsp Old Bay seasoning

1 tsp honey or hot sauce (optional for flavor)

Instructions

Make the Filling (10 minutes)

In a medium bowl, mix cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, garlic powder, paprika, green onion, and bell pepper.
Gently fold in the crab meat and cheese until combined. Be careful not to break up the crab too much.

Assemble the Egg Rolls (10 minutes)

Lay one wrapper in a diamond shape (corner facing you).

Spoon 2 tablespoons of the crab mixture into the center.

Fold the bottom corner over the filling, then fold in both sides, and roll tightly.

Brush the top corner with a little water to seal.

Repeat for the remaining wrappers.

Fry or Air Fry (12–15 minutes)

Option 1 – Deep Fry:

Heat oil to 350°F (175°C).

Fry rolls in small batches for 3–4 minutes per side, until golden brown.

Drain on paper towels.

Option 2 – Air Fry:

Preheat air fryer to 375°F (190°C).

Lightly spray rolls with cooking oil.

Air fry for 10–12 minutes, flipping halfway through, until crisp and golden.

Make the Dipping Sauce (2 minutes)

Whisk together mayonnaise, lemon juice, Dijon mustard, Old Bay, and honey or hot sauce. Chill until serving.

Serving Suggestions

Serve the crab cake egg rolls hot, with dipping sauce on the side. Garnish with chopped parsley or lemon wedges for a restaurant-style finish.

Tips

Don’t overstuff the wrappers — it can cause them to burst while frying.

Keep wrappers covered with a damp towel while working to prevent drying.

You can make and freeze un-fried rolls; fry directly from frozen, adding 2–3 minutes to the cooking time.

Add a pinch of cayenne or chili flakes for a spicier filling.

Final Thoughts

Crab Cake Egg Rolls are the perfect fusion of crispy and creamy — a crunchy shell filled with flavorful crab and savory seasonings. Whether air-fried or deep-fried, they make a show-stopping appetizer that’ll have everyone reaching for seconds.