Crab Cake Egg Rolls Recipe

There’s something almost magical about combining two beloved dishes into one. And when it comes to crab cakes and egg rolls, let’s just say it’s the ultimate mashup you didn’t know you needed. Crab Cake Egg Rolls are my go-to when I want to serve up something impressive but still approachable (because let’s face it, there’s nothing too fussy about egg rolls). The crispy, golden exterior of the egg roll paired with the rich, creamy, seafood-filled center is pure bliss in every bite.

Now, I first stumbled upon this recipe during a backyard get-together. You know how it goes—someone always brings crab cakes, another person shows up with egg rolls. But I thought, why not combine them? And voila, these little bites of heaven were born. Trust me, once you try them, you’ll understand why they’ve become a staple at every party I host.

this RECIPE

🍤 The origin story (or, how I stumbled upon crab cake perfection)

I’ll never forget the first time I tried these. I was at a friend’s BBQ, where we were all tasked with bringing something to share. Maryland crab cakes are a big deal around here, and I was set on making those. But there was this nagging feeling to shake things up a bit. I started thinking of my favorite appetizers, and egg rolls instantly came to mind. That crunch, that crispy fried wrapper—it’s hard to beat.

So, in a last-minute experiment, I combined the creamy crab cake mixture I’d planned on making with some egg roll wrappers I had tucked away in the freezer. The result was incredible. Imagine biting into a crunchy, golden exterior, only to be greeted with the savory, creamy filling of a traditional crab cake. Everyone at the BBQ was hooked. Since then, these Crab Cake Egg Rolls have been my secret weapon for wowing a crowd.

Let’s talk ingredients: the key players and smart swaps

The beauty of this recipe lies in its simplicity and the quality of the ingredients. Here’s a quick rundown of what makes each one shine:

• Lump crab meat: The star of the show! You want the crab flavor to come through, so opt for the best quality you can find. If lump crab meat is out of reach, I’ve found that canned crab meat works in a pinch—just be sure to drain it well.
• Cream cheese: This gives the filling its rich, creamy texture. If you’re out of cream cheese, mascarpone or even ricotta could work for a lighter spin.
• Cheddar cheese: It adds a sharp, tangy note that complements the crab beautifully. If you prefer a more mild flavor, swap in Monterey Jack or mozzarella.
• Old Bay seasoning: This is non-negotiable! Old Bay and crab go together like peanut butter and jelly. If you can’t find Old Bay, a mix of paprika, celery salt, and a touch of cayenne will get you close.
• Egg roll wrappers: Store-bought wrappers make this recipe so approachable. If you’re feeling adventurous, you can make your own, but I love the convenience here.

The cream cheese and mayo combo keeps everything smooth and rich, while the Old Bay and Worcestershire sauce add just the right hit of seasoning.

Kitchen gear: What you need (and what you can totally skip)

You don’t need anything too fancy to whip these up, but a few key tools will make your life easier:

• Deep-fryer or heavy-bottomed pot: I prefer using a deep fryer to keep the oil temperature consistent, but a heavy-bottomed pot works just as well. Just be sure to use a thermometer to keep an eye on the heat.
• Wire rack: This is essential for draining the egg rolls after frying. It keeps them crisp and prevents sogginess (nothing worse than a soggy egg roll!).
• Tongs: For safely flipping those egg rolls in the oil. You don’t want to be splashing hot oil all over the kitchen!
• Small bowl and whisk: For mixing up that sriracha aioli—your perfect dipping companion.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Making these crab cake egg rolls is a lot easier than you might think. I’ve broken it down into a few simple steps to make sure everything comes out just right.

1. Make the crab filling: Start by beating the softened cream cheese in a bowl until it’s smooth and creamy (no lumps here!). Mix in the mayo, sour cream, Worcestershire sauce, Old Bay, and white pepper. Once that’s all combined, fold in the shredded cheddar cheese and lump crab meat. The crab filling should be rich, creamy, and well-seasoned at this point.
2. Assemble the egg rolls: Lay out your egg roll wrappers on a clean surface. Place about ½ cup of the crab filling in the center of each wrapper. Brush the edges with the egg wash (this will help seal everything up). Fold the bottom corner over the filling, fold in the sides, and roll it up tightly, making sure to seal the edges. Don’t skimp on the egg wash here—you want those rolls sealed tight!Tip: I’ve found that freezing the assembled egg rolls for at least 2 hours makes them much easier to fry. They hold their shape better and get extra crispy.
3. Fry to perfection: Heat 3-4 inches of vegetable oil in a deep pot to about 300°F. Work in batches and fry the frozen egg rolls for about 2 minutes per side, or until golden brown and crispy. Drain them on a wire rack to keep them nice and crisp.
4. Whip up the sriracha aioli: While the egg rolls cool slightly, mix up the aioli by combining the mayo, sriracha, Old Bay, and salt. It’s spicy, tangy, and the perfect dipping sauce for these rolls.

Variations and adaptations: endless possibilities

One of the things I love most about this recipe is how versatile it is. You can make small tweaks to suit different tastes or dietary preferences. Here are some fun ideas:

• Gluten-free: Swap the egg roll wrappers for gluten-free spring roll wrappers (you can find these at most specialty stores).
• Spicy kick: If you’re a spice lover, add a chopped jalapeño to the crab filling for a little extra heat. Or, throw in some extra sriracha into the aioli to really turn up the fire.
• Vegetarian option: Replace the crab with chopped artichoke hearts or a mix of spinach and mushrooms. Trust me, it still tastes divine!
• Cheesy overload: If you’re a cheese fanatic, try adding a bit of creamier cheese, like fontina or even a sharp Gruyère, for an extra melty center.

Serving these beauties up (because presentation matters!)

When it comes to serving these Crab Cake Egg Rolls, I like to keep things simple but elegant. A sprinkle of thinly sliced scallions adds a pop of color and a bit of freshness. Arrange the egg rolls on a platter, cut a few in half so guests can see the luscious filling, and serve them with the sriracha aioli on the side. If you’re feeling fancy, you can even add a lemon wedge or two for a little citrus brightness.

These also pair wonderfully with a light side salad or a few roasted veggies to round out the meal. But if you’re serving these at a party, they’re perfect as-is for a bite-sized treat.

What to drink? Let’s talk pairings

For drinks, you want something that balances out the richness of the crab and the spicy aioli. A crisp white wine like Sauvignon Blanc works beautifully—it’s light and refreshing without overpowering the delicate flavors of the crab. If wine isn’t your thing, a cold beer (something like a pale ale) pairs just as well. For those who love cocktails, a classic gin and tonic adds a bright, zesty contrast.

Leftovers? Here’s how to store and reheat them

If you have any leftovers (which, honestly, rarely happens), they store well in the fridge for up to 2 days. Just place them in an airtight container. To reheat, pop them in the oven at 350°F for about 10 minutes, or until they’re heated through and crispy again. Avoid microwaving them—it’ll make the wrappers soggy.

Scaling the recipe: Feeding a crowd or just yourself?

This recipe makes about 16 egg rolls, which is perfect for a small gathering. If you’re hosting a larger party, it’s super easy to double or even triple the ingredients. Just keep in mind that the frying process will take a bit longer with more batches, so plan accordingly. When scaling up, don’t be afraid to taste-test the filling and adjust the seasonings to make sure it stays well-balanced.

Wrapping things up (pun intended!)

Whether you’re making these Crab Cake Egg Rolls for a special occasion or just because you’re craving something a little different, I promise they’ll be a hit. There’s something about the combination of the crispy wrapper and creamy, seafood-rich filling that’s truly irresistible. Plus, they’re fun to make and even more fun to eat. So go ahead, give them a try and make them your own!

FAQs

1. Can I bake these instead of frying? Yes, you can bake them at 400°F for about 15-20 minutes, but they won’t get quite as crispy as frying.
2. Can I make these ahead of time? Absolutely! Assemble them and freeze them, then fry them straight from frozen when you’re ready.
3. Can I use imitation crab? While you can, I recommend using real lump crab meat for the best flavor and texture.
4. What other dipping sauces go well with this? A tangy tartar sauce or even a spicy remoulade would be fantastic alternatives.
5. Can I air-fry these? Yes! Spray them with oil and air-fry at 375°F for about 10-12 minutes, flipping halfway through.

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