Crab cake egg rolls are the ultimate appetizer for any seafood lover These tasty morsels combine the delicate sweetness of crab meat with the satisfying crunch of a golden fried egg roll wrapper Though they may seem intimidating to make from scratch, crab cake egg rolls are actually quite easy to whip up at home with just a few simple ingredients and steps. In this comprehensive guide, I’ll walk you through everything you need to know to make these crowd-pleasing fusion snacks right in your own kitchen.
An Overview of Crab Cake Egg Rolls
Crab cake egg rolls are a creative spin on two classic recipes – Maryland crab cakes and Chinese egg rolls. They originated as a way to fuse the flavors of Eastern and Western cuisine into one phenomenal appetizer. The dish is made by wrapping seasoned crab cake mixture in egg roll wrappers before frying to a crispy finish. The result is a crispy exterior enveloping a tender, flaky crab filling.
The ideal crab cake egg roll has a delicate balance of flavors. The subtle sweetness of the crab meat pairs nicely with spices like Old Bay seasoning. When wrapped up in an egg roll wrapper and fried, you get an irresistible contrast of textures. Creamy, rich filling meets the satisfying crunch of a golden fried wrapper.
Why Make Crab Cake Egg Rolls at Home
There are several great reasons to try making crab cake egg rolls at home:
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Customize the filling: When you make them yourself, you can adjust spices and ingredients to suit your tastes. Add more kick with cayenne and chili powder or keep it mild for kids.
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Perfect crispiness Use fresh egg roll wrappers and fry at the right temperature for maximum crunch. No soggy takeout egg rolls here!
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Cost savings Purchasing lump crab meat is pricier than ordering takeout but yields more egg rolls per pound. You save in the long run.
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Fun cooking activity: Making egg rolls from scratch is an engaging activity for family or friends. Stuffing and rolling them together makes it participatory.
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Adjust serving size: Get the exact amount you need for your gathering. No wasting extra egg rolls or leaving guests hungry.
How to Make Crab Cake Egg Rolls Step-By-Step
Making golden, flaky crab cake egg rolls is easy to do at home with just a few simple steps:
Ingredients
- 1 lb lump crab meat, drained and picked over
- 2 cups panko breadcrumbs
- 1/4 cup mayonnaise
- 2 eggs, lightly beaten
- 1 Tbsp Old Bay seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper (optional)
- 16 egg roll wrappers
- Oil for frying
Prepare the Filling
- In a large bowl, mix together crab meat, panko breadcrumbs, mayonnaise, 1 beaten egg, and seasonings.
- Gently fold mixture until combined. Do not break up crab too much.
Roll the Egg Rolls
- Working with one wrapper at a time, lay flat on clean surface into a diamond shape.
- Spoon about 2-3 Tbsp of the crab mixture onto the lower half of the wrapper, leaving the top point uncovered.
- Fold bottom corner up over filling, then fold in sides tightly.
- Roll into a tight cylinder, sealing edge with remaining egg.
Fry the Egg Rolls
- Heat 2-3 inches oil in pan or deep fryer to 350°F.
- Working in batches, fry egg rolls seam side down for 2-3 minutes until golden brown.
- Flip and fry other side 1-2 minutes more until crispy.
Serve Warm
- Drain fried egg rolls on paper towel lined plate.
- Serve immediately while hot and crispy with desired dipping sauces.
Helpful Tips for Making Perfect Crab Cake Egg Rolls
Follow these tips for egg rolls with the ideal balance of fluffy interior and shatteringly crispy shell:
- Use fresh lump crab meat for best texture. Jumbo lump is ideal.
- Chill the egg roll filling before wrapping to prevent leaks while frying.
- Use newly purchased egg roll wrappers, avoiding wrinkled or dried out ones.
- Seal egg roll edges thoroughly with egg wash to prevent filling from escaping.
- Do not crowd the pan when frying. Cook in batches for even crispness.
- Let excess oil drain off on rack instead of paper towels after frying.
- Freeze cooked egg rolls in a single layer then transfer to bags to prevent sticking.
Get Creative with Crab Cake Egg Roll Fillings
The filling for crab cake egg rolls is highly customizable. Some fun ways to put your own spin include:
- Mexican style: Add chopped jalapeños, cumin, shredded pepper jack.
- Cheesy crab: Mix in shredded cheddar, Monterey jack, or fontina for ooey-gooey center.
- Veggie crab: Add diced bell peppers, zucchini, or spinach.
- Spicy Sriracha: Stir in Sriracha sauce and green onions for kick.
- Everything bagel: Top off crab filling with sesame seeds, poppy seeds, onion, and garlic.
No matter which creative flavor you’re in the mood for, the technique remains the same. Prepare seasoned crab filling, wrap up in egg roll skins, fry crisp, and enjoy!
Frequently Asked Questions About Crab Cake Egg Rolls
Here are answers to some of the most common questions people have about making crab cake egg rolls:
What’s the best crab meat to use?
Jumbo lump crab meat provides the sweetest flavor and tender, flaky texture ideal for egg rolls.
Can I use imitation crab?
Real crab meat is preferred, but you can use imitation in a pinch. The flavor and texture won’t be quite as good.
How do I keep the filling from falling out?
Chilling the filling helps it stay put. Be sure to seal the egg rolls tightly, leaving no gaps where filling can escape.
Do I have to deep fry them? Can I bake instead?
Baking gives you a less crispy texture, but you can absolutely bake them in the oven at 400°F for 15-18 minutes if you prefer.
How long do cooked egg rolls last?
Leftover cooked egg rolls keep 3-4 days refrigerated. Reheat in a 350°F oven to maintain crispiness as long as possible.
Crab Cake Egg Rolls Are the Perfect Party App
From game day to birthdays, crab cake egg rolls are the perfect party appetizer. They can be made ahead of time and frozen, then fried up quickly whenever you need them. Their crave-worthy blend of flavors and textures makes these egg rolls a crowd-pleaser for all ages.
The next time you’re hosting friends or family, skip the fried takeout and wow guests with homemade crab cake egg rolls. Once they get a taste, this crispy crab creation is sure to become a new favorite!
How To Make Crab Cakes
• Egg & Mayonnaise: Crabmeat needs a binder to hold together, and nothing does it better than good ol egg and mayonnaise. • Dijon Mustard, Worcestershire Sauce & Hot Sauce: This assertive trio contributes heat, tang, and umami, while having the good grace to leave the flavor of the crabmeat front and center. • Crabmeat: Sure, you’ll get the best crab flavor from fresh-picked meat, but canned crabmeat is no slouch and a whole lot easier to come by. I prefer jumbo lump for its amply sized pieces, but lump crabmeat—sometimes labeled “backfin”—is a worthy substitute. • Panko Bread Crumbs: I wanted a filler that wouldn’t weigh down my crab cakes or call attention to itself. Panko won on both counts, with saltines coming in a creditable second place.
Start by whisking together a highly flavored binder of beaten egg, mayo, Worcestershire, and hot sauce. Make sure to whisk until the egg is evenly incorporated and the mixture is homogeneous!
Now mix the crabmeat and panko, but be gentle about it—you want some nice, juicy pieces of crab still intact. A rubber spatula and a light touch will stand you in good stead. Gently fold the binder into the crabmeat mixture, mixing until fully coated and combined.
Once combined, form the mixture into patties; again, a light touch is called for. At this point, assuming you are using canned crabmeat, you could cover and refrigerate the patties for 1 to 2 days, but you’ll get the best results if you fry them off immediately.
For the crispiest cakes and the cleanest crab flavor, I like a neutral oil for the job, but no shade if you prefer unsalted butter. Just make sure the oil (or butter) is good and hot before adding the patties. Monitor the heat carefully while frying; reduce as needed to prevent burning.
Though a good crab cake needs no embellishment beyond a squeeze of lemon juice, I can’t resist a good—actually, great—tartar sauce. Plate them up, serve with your favorite additions, and enjoy!
The full list of ingredients and directions can be found in the recipe below.
- What is the best type of crabmeat for crab cakes? I highly recommend jumbo crab meat. It comes from two large muscles and is known for its bright white color and superior taste. Its also made up of bigger chunks, instead of shredded smaller bits, which is ideal. While fresh crab is undeniably delicious, it’s often expensive and can be tricky to remove from the shell. Canned jumbo lump crab meat is perfect for a recipe like this and can be found almost anywhere.If you cant find jumbo (or dont want to splurge on it), use lump crabmeat—its mostly a blend of broken jumbo pieces. Whichever you choose, dont forget to pick through the crab meat to ensure there are no pieces of shell!
- What is the best way of cooking crab cakes? Although you could probably bake crab cakes, you’re best off searing them in a hot skillet with a neutral oil. That crunchy golden crust is half of what makes crab cakes so iconic. That said, if you’re averse to pan-frying, our air fryer crab cake recipe is another great option.