There's something truly irresistible about the blend of flavors that comes with a bite of crab cakes, but I wanted to elevate that experience even further. One evening, while I had a craving for something crispy and comforting, inspiration struck: why not combine the beloved crab cake with the satisfying crunch of an egg roll? Enter my Crab Cake Egg Rolls!
These delightful creations are perfect for those cozy nights in or when you want to impress guests with minimal fuss. With an easy preparation process and a quick fry in the pan, they transform simple ingredients into a gourmet treat that’s bursting with flavor. The unexpected layer of chili-garlic sauce adds a subtle kick, while the Old Bay seasoning keeps things classic.
Whether you're winding down after a long week or hosting a casual get-together, these Crab Cake Egg Rolls are sure to be the star of the show. Grab your wonton wrappers and let's get rolling!
Why You'll Love This Crab Cake Egg Rolls
- These Crab Cake Egg Rolls are incredibly easy to make, allowing you to whip up a delicious dish in no time.
- The mouthwatering blend of crab meat and spices creates a flavor explosion that will leave everyone wanting more.
- Their versatility means they can be served as appetizers, snacks, or even a main course, making them perfect for any occasion.
- Plus, their golden brown, crispy exterior is visually appealing and sure to impress your guests.
- Stand out at your next gathering with these crowd-pleasing treats that everyone will rave about!
Crab Cake Egg Rolls Ingredients
Get ready to make the perfect crispy Crab Cake Egg Rolls!
For the Filling
- Mayonnaise – adds creaminess to the crab mixture.
- Dijon mustard – brings a zesty kick that complements the crab.
- Chili-garlic sauce – gives a spicy twist to your crab cake egg rolls.
- Old Bay seasoning – infuses that classic seafood flavor.
- Lump crab meat – the star ingredient that makes them special.
- Scallion – contributes a fresh oniony brightness to the filling.
- Panko bread crumbs – offers extra crunch and texture to the mixture.
For the Wrapping
- Wonton wrappers – these are the perfect base that holds everything together.
For the Frying
- Neutral oil – essential for achieving that golden brown, crispy exterior. Use enough to submerge the egg rolls for best results.
How to Make Crab Cake Egg Rolls
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Mix
In a large bowl, combine ½ cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon chili-garlic sauce, 1 tablespoon Old Bay seasoning, 1 cup lump crab meat, 2 tablespoons chopped scallion, and ¼ cup panko bread crumbs. Stir until well-blended and smooth. -
Fill
Take a wonton wrapper and lay it flat on your work surface. Place about 1 tablespoon of the crab mixture in the center. Carefully fold the wrapper over the filling, sealing the edges tightly to avoid any leaks while frying. -
Heat
In a frying pan, heat 2-3 cups of neutral oil over medium heat. You want the oil hot enough to fry but not smoking, which typically takes about 5 minutes. -
Fry
Gently place the egg rolls in the hot oil, cooking them until they are golden brown on all sides, which should take around 10 minutes. Be sure to turn them occasionally for even browning! -
Drain
Once crispy and beautifully brown, carefully remove the egg rolls from the oil using tongs and place them on paper towels to drain off excess oil before serving.
Optional: Serve with a wedge of lemon for a refreshing zing!
Exact quantities are listed in the recipe card below.
Crab Cake Egg Rolls Variations
Feel free to let your creativity shine by customizing these delightful Crab Cake Egg Rolls with unique twists and substitutions!
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Gluten-Free: Swap traditional wonton wrappers for gluten-free varieties or rice paper for a tasty alternative that's accessible to everyone.
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Spicy Kick: Add diced jalapeños or a dash of cayenne pepper to the mixture for some extra heat that will tickle your taste buds.
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Herb-Infused: Incorporate fresh herbs such as dill or parsley into the filling for a burst of freshness that complements the crab beautifully.
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Vegetarian: Replace lump crab meat with mashed chickpeas, chopped artichokes, or a savory mushroom mixture for a satisfying plant-based option that doesn't skimp on flavor.
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Creamy Delight: Mix in cream cheese or ricotta for an extra creamy texture that makes each bite even more indulgent and rich.
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Baked Delight: Try baking instead of frying for a healthier version; brush the egg rolls with oil and bake at 400°F until golden for a guilt-free treat.
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Cheesy Version: Add shredded cheese like cheddar or pepper jack to the filling for a melty surprise that enhances the overall richness of the egg rolls.
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Citrus Zing: Squeeze in some lemon or lime juice to the crab mixture for a refreshing acidity that brightens the flavors and adds dimension.
Make Ahead Options
These Crab Cake Egg Rolls are perfect for busy weeknights and can be prepared ahead of time for maximum convenience! You can make the crab filling and assemble the egg rolls up to 24 hours in advance. Simply prepare the filling, fill the wonton wrappers, and store them in an airtight container in the refrigerator (this keeps the ingredients fresh and prevents the wrappers from drying out). When you’re ready to enjoy them, heat your oil and fry the egg rolls until golden brown, which should take about 10 minutes. Just like fresh, they’ll be just as delicious and crispy—saving you time without sacrificing quality!
How to Store and Freeze Crab Cake Egg Rolls
Room Temperature: Enjoy your Crab Cake Egg Rolls fresh for optimal flavor; they can sit out for up to 2 hours if kept covered.
Fridge: Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To maintain their crispiness, reheat them in an oven.
Freezer: You can freeze the uncooked Crab Cake Egg Rolls for up to 3 months. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag.
Reheating: For best results, reheat fried egg rolls in an oven at 375°F (190°C) for about 10-15 minutes, or until crispy again.
What to Serve with Crab Cake Egg Rolls?
Create the perfect dining experience by pairing these crispy delights with flavorful sides and refreshing drinks.
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Zesty Coleslaw: A crunchy slaw adds refreshing balance with its tangy dressing, complementing the rich crab flavors beautifully.
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Sweet Potato Fries: Their sweetness and crispy texture provide a satisfying contrast that pairs wonderfully with the savory egg rolls.
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Garlic Butter Rice: This aromatic dish brings a comforting element; its buttery flavor embraces the seafood notes for a harmonious meal.
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Sriracha Aioli: A creamy dip introduces an extra layer of heat, enhancing each bite and making it an irresistible combination.
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Lemon Garlic Asparagus: Lightly sautéed asparagus offers a vibrant pop of green, balancing the richness of the egg rolls with a fresh, tangy bite.
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Chilled White Wine: A Sauvignon Blanc or Chardonnay is perfect here; its crisp acidity cuts through the richness of the crab cake egg rolls.
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Chocolate Lava Cake: End the meal on a sweet note; the rich, gooey center is a delightful contrast to the savory flavors prior.
Chef's Helpful Tips
- To ensure your Crab Cake Egg Rolls are perfectly crispy, make sure the oil is heated to the right temperature; if it is not hot enough, the egg rolls will absorb too much oil and become greasy.
- When sealing the wonton wrappers, use a little water on the edges to help them stick better and prevent any leaks during frying.
- For added flavor, consider adding finely chopped herbs like parsley or cilantro to the crab mixture.
- Remember to turn the egg rolls occasionally while frying to achieve an even golden brown color on all sides and avoid burning.
Crab Cake Egg Rolls Recipe FAQs
What type of crab meat should I use for Crab Cake Egg Rolls?
Absolutely! For the best results, I recommend using lump crab meat, as it provides that sweet crab flavor and a delightful texture. If fresh crab is unavailable, canned crab meat is a good alternative, but ensure it’s well-drained to avoid excess moisture impacting your mixture.
How should I store leftover Crab Cake Egg Rolls?
Very good question! Place the leftover egg rolls in an airtight container and store them in the fridge for up to 3 days. To reheat, I suggest using an oven at 375°F (190°C) for about 10-15 minutes to help restore their crispiness.
Can I freeze Crab Cake Egg Rolls?
Absolutely! You can freeze uncooked Crab Cake Egg Rolls for up to 3 months. Here’s how to do it: Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag, making sure to remove as much air as possible before sealing. When you're ready to cook them, just fry them directly from frozen, adding a couple of extra minutes to the cooking time.
What if my wonton wrappers are tearing?
No worries! If you find your wonton wrappers tearing, it could be due to them being too dry. Keep them covered with a damp cloth until you're ready to use them. Also, ensure you're not overfilling them, as it can stress the wrappers. You can dab a little water on the edges before sealing to help them stick better too!
Are Crab Cake Egg Rolls safe for those with shellfish allergies?
Excellent question! Unfortunately, these Crab Cake Egg Rolls contain crab meat, which is a shellfish. If anyone at your gathering has a shellfish allergy, I recommend exploring seafood-free alternatives. Perhaps sautéed vegetables or a mixture of cheeses that offer a similar texture could work well without compromising safety.
Crab Cake Egg Rolls
Ingredients
Equipment
Method
- In a large bowl, combine ½ cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon chili-garlic sauce, 1 tablespoon Old Bay seasoning, 1 cup lump crab meat, 2 tablespoons chopped scallion, and ¼ cup panko bread crumbs. Stir until well-blended and smooth.
- Take a wonton wrapper and lay it flat on your work surface. Place about 1 tablespoon of the crab mixture in the center. Carefully fold the wrapper over the filling, sealing the edges tightly to avoid any leaks while frying.
- In a frying pan, heat 2-3 cups of neutral oil over medium heat. You want the oil hot enough to fry but not smoking, which typically takes about 5 minutes.
- Gently place the egg rolls in the hot oil, cooking them until they are golden brown on all sides, which should take around 10 minutes. Be sure to turn them occasionally for even browning!
- Once crispy and beautifully brown, carefully remove the egg rolls from the oil using tongs and place them on paper towels to drain off excess oil before serving.
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