Name: Crab Cake Egg Rolls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 lb crab meat (preferably lump); 4 oz cream cheese, softened; 1/4 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon fresh parsley, chopped; 1 tablespoon green onions, chopped; 1/2 teaspoon garlic powder; 1/2 teaspoon Old Bay seasoning; 1/2 teaspoon lemon juice; 10 egg roll wrappers; 1 egg, beaten (for sealing); Vegetable oil, for frying

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I bring together the flavors of crab cakes and the crunch of egg rolls in this delicious appetizer. These Crispy, golden Crab Cake Egg Rolls are filled with a seasoned blend of lump crab meat, cream cheese, and fresh herbs—ideal for parties, game day, or a fun main dish.

Crab Cake Egg Rolls

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

½ lb crab meat (preferably lump)

4 oz cream cheese, softened

¼ cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon fresh parsley, chopped

1 tablespoon green onions, chopped

½ teaspoon garlic powder

½ teaspoon Old Bay seasoning

½ teaspoon lemon juice

10 egg roll wrappers

1 egg, beaten (for sealing)

Vegetable oil, for frying

Directions

In a medium bowl, I mix crab meat, softened cream cheese, mayonnaise, Dijon mustard, parsley, green onions, garlic powder, Old Bay seasoning, and lemon juice until smooth and well combined.

I lay out the egg roll wrappers flat and spoon about 2 tablespoons of the crab mixture onto the center of each wrapper.

I brush the edges with beaten egg, fold in the sides, and tightly roll the wrapper around the filling to seal the egg roll.

I heat vegetable oil in a large frying pan over medium‑high heat.

Carefully, I place the egg rolls in the hot oil, frying each for 2–3 minutes per side until they’re golden brown and crispy.

I remove them and let them drain on paper towels to absorb excess oil.

I serve the egg rolls hot, alongside my favorite dipping sauce.

Servings and timing

Servings: 5 egg rolls (makes about 5 servings)

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Variations

I swap lump crab for imitation crab if it’s more cost-effective or readily available.

I add finely diced bell pepper for extra crunch and color.

I experiment with dipping sauces—ranging from sweet chili to remoulade or even cocktail sauce.

I make them spicy by mixing in a dash of hot sauce or some chopped jalapeño.

I try baking them in the oven at 400 °F (200 °C) for 15–20 minutes, turning once, for a healthier option.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I bake them at 375 °F (190 °C) for 8–10 minutes until they’re warmed and crisp again. I can also re-fry quickly in a pan with a bit of oil for about 1–2 minutes per side.

FAQs

What dipping sauces pair best with these crab cake egg rolls?

I often go with sweet chili sauce, remoulade, cocktail sauce, or a tangy lemon aioli for the perfect complement to the crab filling.

Can I bake egg rolls instead of frying them?

Yes—I brush or spray them with oil and bake at 400 °F (200 °C) for about 15–20 minutes, flipping halfway, until golden and crisp. It’s lighter and still delicious.

Can I prepare the filling ahead of time?

Definitely! I mix the filling a few hours in advance and keep it refrigerated. It helps the flavors meld and makes wrapping easier.

Can I freeze the egg rolls?

Yes. I wrap each roll in plastic wrap or parchment, freeze them on a tray until solid, then transfer to a freezer bag. They keep for up to 2 months. I fry or bake them straight from frozen, adding a couple extra minutes to the cooking time.

Can I use different seafood in place of crab?

Absolutely. I’ve swapped crab for shrimp, lobster, or even chunks of cooked white fish for a tasty twist on this recipe.

Conclusion

I love how these Crab Cake Egg Rolls elevate familiar flavors into a fun, hand-held treat. They’re simple to make, quick to cook, and always a crowd favorite—whether grilled, game night, or family dinner. They deliver that irresistible combo of creamy, savory filling and crunchy shell. Enjoy!

Recipe:

Crab Cake Egg Rolls

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Author: Cheryl
Total Time: 25 minutes
Yield: 5 servings

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Description

Crispy, golden egg rolls filled with a seasoned blend of lump crab meat, cream cheese, and fresh herbs—perfect for parties, game day, or a fun main dish.

Instructions

In a medium bowl, mix crab meat, cream cheese, mayonnaise, Dijon mustard, parsley, green onions, garlic powder, Old Bay seasoning, and lemon juice until well combined.
Lay out the egg roll wrappers and place about 2 tablespoons of the crab mixture in the center of each wrapper.
Brush the edges with beaten egg, fold in the sides, and roll tightly to seal.
Heat vegetable oil in a large frying pan over medium-high heat.
Fry the egg rolls for 2–3 minutes per side, until golden brown and crispy.
Remove and drain on paper towels.
Serve hot with your favorite dipping sauce.