When two crowd-favorite appetizers collide, the result is something truly irresistible. Crab Cake Egg Rolls combine the creamy, savory filling of a traditional crab cake with the crunchy exterior of a perfectly fried egg roll. The result is a bold, restaurant-quality appetizer that feels indulgent, impressive, and surprisingly easy to make at home.

These egg rolls are packed with tender lump crab meat, lightly seasoned with Old Bay, Dijon mustard, and fresh herbs to preserve the delicate seafood flavor. Wrapped tightly in egg roll wrappers and fried until golden brown, they deliver an unbeatable contrast of textures—crispy on the outside, rich and creamy on the inside.

Perfect for parties, game days, holidays, or special gatherings, Crab Cake Egg Rolls are designed for sharing. They’re sturdy enough to dip, easy to plate, and instantly eye-catching on any appetizer table.

Why Crab Cake Egg Rolls Are Always a Hit

Crab cakes are already a beloved classic, but turning them into egg rolls adds portability and crunch. The wrapper locks in moisture, preventing the filling from drying out while frying. Each bite delivers creamy seafood flavor balanced with seasoning and citrus brightness.

These egg rolls also solve a common crab cake problem—falling apart. The wrapper keeps everything contained, making them ideal for serving to groups or transporting to events.

Ingredients

For the Crab Filling

8 oz lump crab meat, picked over
4 oz cream cheese, softened
¼ cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Old Bay seasoning
1 tablespoon lemon juice
2 green onions, finely chopped
1 tablespoon fresh parsley, chopped
Salt and black pepper, to taste

For Assembly

10–12 egg roll wrappers
1 egg, beaten (for sealing)
Vegetable oil, for frying

Instructions

In a large bowl, gently mix cream cheese, mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, green onions, and parsley.
Fold in crab meat carefully, keeping chunks intact. Season lightly with salt and pepper.
Lay an egg roll wrapper on a clean surface in a diamond shape.
Spoon 2–3 tablespoons of crab filling near the bottom corner.
Fold bottom corner over filling, fold in sides, and roll tightly. Seal edge with beaten egg.
Heat oil in a deep skillet or fryer to 350°F (175°C).
Fry egg rolls in batches for 2–3 minutes per side until golden brown.
Remove and drain briefly on paper towels.
Serve hot with dipping sauce.

Tips for Perfect Crab Cake Egg Rolls

Use lump crab meat: It gives the best texture and flavor.
Don’t overfill: Too much filling can cause bursting during frying.
Seal well: Press edges firmly to prevent leaks.
Fry in batches: Crowding lowers oil temperature and affects crispness.

Delicious Variations

Baked Version: Brush egg rolls with oil and bake at 400°F for 15–18 minutes, flipping once.
Spicy Kick: Add diced jalapeños or hot sauce to the filling.
Cheese Swap: Replace cream cheese with ricotta for a lighter texture.
Air Fryer Option: Air fry at 375°F for 10–12 minutes until crisp.

Serving Suggestions

Serve Crab Cake Egg Rolls with classic remoulade, tartar sauce, or sweet chili sauce. Add lemon wedges for brightness and garnish with fresh herbs. They pair beautifully with other seafood appetizers or fresh salads.

Cultural & Party Context

Crab cakes are deeply rooted in coastal American cuisine, especially in Maryland. Egg rolls bring a globally inspired twist, turning a traditional dish into a modern, party-friendly appetizer that bridges comfort food and innovation.