Description
Golden, crispy crab cake egg rolls stuffed with lump crab, veggies, and Old Bay seasoning. Perfect for parties, game days, or family nights, this recipe combines coastal flavors with a fun finger-food twist.
Ingredients
8 oz. lump crab meat
¼ cup mayonnaise
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 large egg
½ cup breadcrumbs (panko preferred)
2 tbsp. green onion, finely chopped
2 tbsp. red bell pepper, finely chopped
1 tbsp. lemon juice
1 tsp. Old Bay seasoning
Salt & pepper, to taste
12 egg roll wrappers
3 cups vegetable or canola oil, for frying
Instructions
In a bowl, gently combine crab meat, mayo, Dijon mustard, Worcestershire sauce, egg, breadcrumbs, onion, bell pepper, lemon juice, Old Bay, salt, and pepper. Do not overmix.
Lay one egg roll wrapper on a clean surface (diamond shape). Place 2 tablespoons of filling near the center. Fold the bottom corner over the filling, fold in sides, and roll up tightly. Seal edges with water. Repeat with remaining wrappers.
Heat oil in a deep skillet or pot to 350°F (175°C).
Fry egg rolls in small batches for 3–4 minutes until golden brown and crispy. Drain on paper towels.
Serve warm with tartar sauce, aioli, or sweet chili sauce.
Notes
Keep wrappers under a damp towel to prevent drying.
For a lighter option, bake at 400°F for 12–15 minutes or air fry at 375°F for 8–10 minutes.
Freeze uncooked egg rolls for up to 2 months. Fry straight from frozen, adding 1–2 minutes to cook time.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer / Snack
- Method: Frying (with air fryer + baked options)
- Cuisine: American / Fusion
Nutrition
- Serving Size: 1 egg roll
- Calories: ~170
- Sugar: 1g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 45mg
Keywords: crab cake egg rolls, crispy seafood appetizer, crab appetizer recipe, party snacks
