How to Make Crab Cake Egg Rolls

Perfect the Crab Mixture

Balance delicate seafood flavors with complementary seasonings.

Master Egg Roll Wrapping

Achieve tight, sealed rolls that maintain their shape during frying.

Develop Golden Crispy Exterior

Fry at optimal temperature for perfect texture contrast.

Create Companion Remoulade

Blend creamy, tangy sauce elements that enhance the crab flavor.

Baking Tips

For the best flavor, use fresh jumbo lump crab meat rather than canned or imitation crab.

The crab filling can be prepared up to 24 hours in advance and refrigerated until ready to use.

If you prefer a lighter option, these egg rolls can be baked at 425°F for 15-18 minutes until golden and crisp.

Make sure to keep the unused egg roll wrappers covered with a damp paper towel while working to prevent them from drying out.

For added texture, try mixing some finely shredded cabbage into the crab filling.

Maintain oil temperature around 350°F for optimal crispiness - too hot will burn the wrapper, too cool will make the egg rolls greasy.

Crab Cake Egg Rolls

Name: Crab Cake Egg Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 egg rolls (6 servings)
Cuisine: Asian-American Fusion
Ingredients: For the crab filling:; 1 pound lump crab meat, picked over for shells; 1/4 cup mayonnaise; 1 large egg, beaten; 1 tablespoon Dijon mustard; 2 teaspoons Worcestershire sauce; 1 tablespoon Old Bay seasoning; 1/4 cup finely diced red bell pepper; 1/4 cup finely diced celery; 3 tablespoons finely chopped fresh parsley; 2 tablespoons finely chopped green onions; 1/2 cup panko breadcrumbs; 1 tablespoon fresh lemon juice; Salt and freshly ground black pepper to taste; For assembly:; 12 egg roll wrappers; 1 egg, beaten with 1 tablespoon water (egg wash); Vegetable oil for frying; For the remoulade sauce:; 1/2 cup mayonnaise; 1 tablespoon capers, minced; 1 tablespoon sweet pickle relish; 1 tablespoon fresh lemon juice; 2 teaspoons Dijon mustard; 1 teaspoon hot sauce (such as Tabasco); 1 clove garlic, minced; 1 teaspoon paprika; 1 tablespoon chopped fresh parsley; Salt and pepper to taste

These innovative Crab Cake Egg Rolls combine the beloved flavors of classic Maryland crab cakes with the crispy exterior of traditional egg rolls. Packed with premium lump crab meat, seasoned with Old Bay, and enhanced with fresh herbs, these fusion appetizers deliver the perfect balance of seafood delicacy and satisfying crunch. Served with a tangy remoulade sauce, they're an impressive crowd-pleaser that bridges Eastern and Western culinary traditions.

Prep Time

30 Minutes

Cook Time

15 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

For the crab filling:

1 pound lump crab meat, picked over for shells

1/4 cup mayonnaise

1 large egg, beaten

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

1 tablespoon Old Bay seasoning

1/4 cup finely diced red bell pepper

1/4 cup finely diced celery

3 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped green onions

1/2 cup panko breadcrumbs

1 tablespoon fresh lemon juice

Salt and freshly ground black pepper to taste

For assembly:

12 egg roll wrappers

1 egg, beaten with 1 tablespoon water (egg wash)

Vegetable oil for frying

For the remoulade sauce:

1/2 cup mayonnaise

1 tablespoon capers, minced

1 tablespoon sweet pickle relish

1 tablespoon fresh lemon juice

2 teaspoons Dijon mustard

1 teaspoon hot sauce (such as Tabasco)

1 clove garlic, minced

1 teaspoon paprika

1 tablespoon chopped fresh parsley

Salt and pepper to taste

Instructions

In a large bowl, gently fold together the crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning, being careful not to break up the crab lumps too much.

Add the diced bell pepper, celery, parsley, green onions, panko breadcrumbs, and lemon juice. Season with salt and pepper and mix gently until just combined.

Refrigerate the crab mixture for 15 minutes to allow the flavors to meld and make it easier to handle.

While the filling chills, prepare the remoulade sauce by combining all sauce ingredients in a bowl. Refrigerate until ready to serve.

Working with one egg roll wrapper at a time, place the wrapper on a clean surface with one corner pointing toward you (like a diamond).

Place about 3 tablespoons of the crab mixture just below the center of the wrapper, shaping it into a log.

Fold the bottom corner over the filling, then fold in the sides. Brush the top corner with egg wash and roll up tightly to seal. Place on a tray and cover with a damp towel while preparing the remaining egg rolls.

Heat vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C), about 2 inches deep.

Working in batches of 3-4, carefully place egg rolls in the hot oil and fry until golden brown, about 2-3 minutes per side.

Transfer to a paper towel-lined plate to drain excess oil.

Cut egg rolls diagonally in half if desired and arrange on a serving platter.

Serve immediately with the remoulade sauce on the side.

Crab Cake Egg Rolls

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Crab Cake Egg Rolls

Crab Cake Egg Rolls

Ingredients

Instructions