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Crab Cake Egg Rolls

Crispy golden egg rolls stuffed with creamy seasoned lump crab meat, inspired by classic East Coast crab cakes.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
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.