If you love the rich, savory goodness of a classic crab cake and the irresistible crunch of a perfectly fried egg roll, prepare for your new obsession: Crab Cake Egg Rolls. This recipe brings together everything comforting and indulgent about East Coast seafood cuisine with the fun, snack-ready appeal of handheld appetizers. They’re crispy, they’re luxurious, and they’re surprisingly easy to make at home—no fancy restaurant required.

Crab Cake Egg Rolls have been rising in popularity thanks to food trucks, coastal eateries, and viral social media videos featuring overstuffed, golden-fried rolls bursting with crab meat. These rolls offer everything people love about crab cakes—flavorful seasoning, tender crab meat, fresh herbs—wrapped inside a crunchy shell that locks in every juicy bite. Whether you serve them at parties, game nights, seafood dinners, or holiday gatherings, they always steal the show.

Why This Recipe Works

This recipe creates the perfect balance of flavors and textures by combining tender lump crab meat with creamy binding ingredients, bright aromatics, citrus, and classic crab seasoning. The egg roll wrapper fries into a blistered, shatter-crisp shell, creating an incredible contrast with the soft filling.

Unlike traditional crab cakes, which can sometimes fall apart, these egg rolls hold everything together while offering a fun, street-food-style twist. If you’ve ever wanted crab cakes that are portable, dippable, and easier to share, this is the recipe for you.

What Makes These Crab Cake Egg Rolls Special

• Overstuffed filling – Plenty of crab meat for maximum flavor.
• Golden crispy shell – Thanks to controlled frying or optional air frying.
• Classic crab seasoning – Old Bay gives these rolls signature authenticity.
• Creamy, balanced interior – Mayo, lemon, and breadcrumbs help bind without overpowering the crab.
• Dipping sauce ready – Serve with spicy aioli, lemon garlic mayo, remoulade, or tartar sauce.
• Make-ahead friendly – Prep the filling and wrap the rolls ahead of time.

Whether you’re a seafood lover, a party host, or someone who simply enjoys bold flavors, these crab cake egg rolls bring restaurant-quality deliciousness straight to your kitchen.

Ingredients

For the Crab Filling

• 1 lb lump crab meat (picked through for shells)
• 4 oz cream cheese, softened
• 3 tbsp mayonnaise
• 2 green onions, finely chopped
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp Old Bay seasoning
• 1 tsp garlic powder
• 1 tsp Dijon mustard
• ¼ cup breadcrumbs (panko or regular)
• ¼ tsp black pepper
• ¼ tsp salt (adjust based on crab saltiness)
• 2 tbsp finely chopped parsley

For Assembly

• 12–14 egg roll wrappers
• Small bowl of water (for sealing edges)

For Frying

• Vegetable or canola oil (enough for shallow or deep frying)

Instructions

1. Prepare the crab mixture.
   In a large bowl, combine cream cheese, mayo, lemon juice, zest, garlic powder, mustard, Old Bay, salt, and black pepper. Mix until smooth.
2. Add the crab.
   Gently fold in the lump crab meat, green onions, parsley, and breadcrumbs. Take care not to break up the crab too much.
3. Adjust consistency.
   The mixture should be thick, scoopable, and moist—not runny. Add extra breadcrumbs 1 tablespoon at a time only if needed.
4. Lay out the egg roll wrappers.
   Place a wrapper on a clean surface with a corner pointed toward you (diamond shape).
5. Add filling.
   Spoon 2–3 tablespoons of crab filling in a log shape across the lower third of the wrapper.
6. Roll tightly.
   Fold the bottom corner over the filling, then fold in both sides. Roll upward tightly, sealing the final edge with water.
7. Repeat.
   Continue until all filling is used.
8. Heat the oil.
   Add oil to a heavy pot or skillet and heat to 350°F (175°C).
9. Fry the rolls.
   Carefully place 3–4 rolls at a time in the hot oil. Fry for 3–4 minutes, turning as needed until golden and crisp.
10. Drain and rest.
    Remove the rolls and place them on a wire rack or paper towels to drain excess oil.
11. Serve warm.
    Slice diagonally if desired and serve with dip.

Crab Cake Egg Rolls

Crispy golden egg rolls stuffed with creamy seasoned lump crab meat, inspired by classic East Coast crab cakes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 12 egg rolls

Course: Appetizer, Snack

Cuisine: American, Seafood

Calories: 210

Ingredients

  

Crab Filling

• 1 lb lump crab meat picked through
• 4 oz cream cheese softened
• 3 tbsp mayonnaise
• 2 green onions chopped
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp Old Bay seasoning
• 1 tsp garlic powder
• 1 tsp Dijon mustard
• 0.25 cup breadcrumbs
• 0.25 tsp black pepper
• 0.25 tsp salt
• 2 tbsp parsley chopped

Assembly

• 12-14 egg roll wrappers
• water for sealing

Frying

• oil for frying

Equipment

• Mixing bowls
• Skillet or deep pot
• Wire rack
• Tongs

Method

 

1. Mix cream cheese, mayo, lemon juice, zest, garlic powder, mustard, Old Bay, salt, and pepper in a bowl.
2. Fold in crab meat, green onions, parsley, and breadcrumbs gently.
3. Place an egg roll wrapper on a surface and add 2–3 tablespoons of filling.
4. Fold tightly and seal with water.
5. Heat oil to 350°F (175°C).
6. Fry egg rolls 3–4 minutes until golden and crisp.
7. Drain and serve warm with dipping sauce.

Notes

Great with remoulade or spicy mayo.

Tips for Perfect Crab Cake Egg Rolls

Use high-quality lump crab

The flavor of this recipe depends on the crab. Lump crab gives bigger pieces and richer taste than imitation crab or claw meat.

Do not overmix

Crab should remain in tender chunks for best texture.

Seal edges firmly

Use enough water to keep wrappers from opening during frying.

Don’t overfill

If rolls burst open, it’s usually because they were stuffed too full.

Use a thermometer

Maintaining oil at 350°F ensures even browning and crisp texture.

Air Fryer Variation

Spray rolls lightly with oil and air fry at 390°F for 8–10 minutes, flipping halfway.

Baking Option

Brush with oil and bake at 425°F for 12–15 minutes.

Serving Suggestions

Crab Cake Egg Rolls pair beautifully with:

• Lemon garlic aioli
• Remoulade sauce
• Spicy sriracha mayo
• Sweet chili sauce
• Tartar sauce
• Cajun dipping sauce

Serve them with:

• A fresh lemon wedge
• A side of coleslaw
• A seafood boil platter
• A party appetizer board

They’re especially perfect for holidays, seafood dinners, beach-themed nights, or any time you want something impressive but easy.

Variations

Cajun Crab Egg Rolls

Add Cajun seasoning instead of Old Bay and mix in diced bell peppers.

Cheesy Crab Rolls

Stir in ½ cup shredded mozzarella.

Spicy Crab Rolls

Add chopped jalapeños or ½ teaspoon cayenne.

Creamy Maryland Style

Use extra Old Bay and a spoonful of Worcestershire.