Print

Irresistible Crab Cake Egg Rolls That Elevate Your Appetizer Game

Irresistible Crab Cake Egg Rolls That Elevate Your Appetizer Game - Featured Image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make delicious Crab Cake Egg Rolls. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound fresh lump crab meat, picked over for shells
  • 1/2 cup finely diced celery
  • 1/4 cup finely chopped green onions
  • 2 cloves garlic, minced
  • 1/4 cup mayonnaise (substitute Greek yogurt for a lighter option)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning (or your favorite seafood seasoning blend)
  • 1/4 teaspoon freshly ground black pepper
  • 1 large egg, beaten (plus extra for sealing wrappers)
  • 8 to 10 egg roll wrappers
  • Vegetable oil for frying (can substitute with peanut or canola oil)
  • Optional: 1/4 cup finely chopped red bell pepper for a pop of color and sweetness

Instructions

  1. Begin by gently picking over your lump crab meat to remove any stray shells. I always recall Mama Lu’s careful hands doing this, treating the crab like treasure — because it is.
  2. In a medium bowl, combine the crab meat, diced celery, green onions, minced garlic, and optional red bell pepper. These fresh veggies add a lovely crunch and brightness that balances the richness.
  3. Stir in the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, black pepper, and the beaten egg. Mix gently, trying not to break up the crab meat too much. When I first made this, I found that folding instead of stirring helped keep the texture intact.
  4. Lay out an egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond shape). Place about 2 tablespoons of the crab filling near the bottom corner of the wrapper.
  5. Fold the bottom corner up over the filling, then fold the left and right corners toward the center. Roll the wrapper tightly toward the top corner, brushing the edge with beaten egg to seal. Mama Lu always said sealing was like sealing a love letter — don’t rush it.
  6. Repeat this process with the remaining filling and wrappers, setting each rolled egg roll seam-side down on a plate.
  7. Heat about 2 inches of vegetable oil in a heavy skillet or deep fryer to 350°F. If you don’t have a thermometer, test by dropping a small piece of wrapper in — it should bubble and sizzle immediately.
  8. Fry the egg rolls in batches for about 3-4 minutes, turning occasionally, until they’re golden brown and crispy. Drain on a paper towel-lined plate to remove excess oil.
  9. Serve warm, ideally with a tangy remoulade or spicy mayo. I remember how Mama Lu would always say, “A little sauce is like a little prayer — it lifts the whole dish.”

Find it online: https://claracooking.com/crab-cake-egg-rolls/