A delicious twist on the classic crab cake, these crispy crab cake egg rolls are packed with tender crab meat, creamy filling, and a hint of spice. They’re crunchy on the outside, soft and savory on the inside—perfect for parties, appetizers, or a special seafood meal.
Why You’ll Love This Recipe
I love how these crab cake egg rolls combine the best of two favorites: the flavorful richness of crab cakes and the crispy crunch of fried egg rolls. I can prepare them ahead, fry or air-fry them in minutes, and they always taste restaurant-quality. The blend of creamy crab filling and flaky crust makes them irresistible.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb crab meat (fresh or canned, picked over for shells)
½ cup crushed Ritz crackers (about 12 crackers)
⅓ cup mayonnaise
1 large egg, lightly beaten
1 teaspoon Old Bay seasoning
1 tablespoon chopped fresh parsley (optional)
½ teaspoon Worcestershire sauce (optional)
1 teaspoon lemon juice (optional)
6–8 egg roll wrappers
Vegetable oil, for frying (about 2–3 cups, depending on pan size)
Directions
In a large bowl, whisk together the mayonnaise, egg, Old Bay seasoning, parsley, Worcestershire sauce, and lemon juice until smooth.
Add the crab meat and crushed Ritz crackers. I gently fold the mixture together so the crab stays in small chunks.
Lay one egg roll wrapper on a clean surface with a corner facing you. Place about 2–3 tablespoons of the crab mixture on the lower third of the wrapper.
Fold the bottom corner up over the filling, fold in both sides, and roll tightly toward the top corner. Dab a little water on the edge to seal it.
Repeat with the remaining filling and wrappers.
Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry the rolls in batches for 2–3 minutes per side, until golden brown and crisp.
Remove and drain on paper towels. Let them cool slightly before serving.
Air Fryer Option: Lightly spray the rolls with cooking spray and air fry at 375°F (190°C) for 10–12 minutes, turning halfway through, until crisp and golden.
Servings and Timing
This recipe makes about 6 to 8 egg rolls.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Variations
Replace Ritz crackers with panko breadcrumbs for a crunchier texture.
Use imitation crab or a mix of crab and shrimp for variety.
Add a pinch of cayenne or hot sauce if I want a bit of spice.
Bake instead of fry for a lighter version—brush with oil and bake at 400°F (200°C) for about 15 minutes.
For a fresh twist, I sometimes add finely diced red bell pepper or green onion to the filling.
Storage/Reheating
Uncooked: I freeze uncooked egg rolls on a baking sheet, then store them in a sealed container for up to 3 months.
Cooked: I store leftovers in the fridge in an airtight container for up to 2 days.
Reheating: To reheat, I use the oven or air fryer at 375°F (190°C) for 5–7 minutes to keep them crispy. I avoid microwaving since it makes them soft.
FAQs
What type of crab meat works best?
I like using lump or backfin crab meat because it has a sweet flavor and nice texture, but canned crab also works if it’s well-drained.
Can I bake these instead of frying?
Yes. I brush the rolls lightly with oil and bake them at 400°F (200°C) for 15–18 minutes, turning once halfway through, until golden and crisp.
Can I make them ahead of time?
Absolutely. I assemble the rolls, store them in the fridge for up to 24 hours, and fry them just before serving for the freshest taste.
How do I prevent them from bursting while frying?
I make sure the rolls are sealed tightly and that the oil is hot enough before frying. If the oil is too cool, they can absorb oil and open up.
What sauces go best with crab cake egg rolls?
I like serving them with lemon-garlic aioli, remoulade, sweet chili sauce, or spicy mayo—they all pair beautifully with the crab flavor.
Conclusion
These crab cake egg rolls are one of my favorite seafood snacks to make. They’re easy, crunchy, and full of flavor, and they always impress guests. I love serving them hot with a creamy dipping sauce for an unforgettable appetizer or light meal.
These crispy Crab Cake Egg Rolls combine the creamy, savory goodness of crab cakes with the satisfying crunch of fried egg rolls. Perfect as an appetizer or seafood snack, they’re easy to make and packed with flavor.
Total Time:25 minutes
Yield:6–8 egg rolls
Ingredients
1 lb crab meat (fresh or canned, picked over for shells)
½ cup crushed Ritz crackers (about 12 crackers)
⅓ cup mayonnaise
1 large egg, lightly beaten
1 teaspoon Old Bay seasoning
1 tablespoon chopped fresh parsley (optional)
½ teaspoon Worcestershire sauce (optional)
1 teaspoon lemon juice (optional)
6–8 egg roll wrappers
Vegetable oil, for frying (about 2–3 cups, depending on pan size)
Instructions
In a large bowl, whisk together mayonnaise, egg, Old Bay seasoning, parsley, Worcestershire sauce, and lemon juice until smooth.
Add the crab meat and crushed Ritz crackers, gently folding to keep the crab in chunks.
Lay one egg roll wrapper on a clean surface with a corner facing you. Place 2–3 tablespoons of the crab mixture on the lower third.
Fold the bottom corner up over the filling, fold in the sides, and roll tightly toward the top. Use water to seal the edge.
Repeat with remaining filling and wrappers.
Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry rolls in batches for 2–3 minutes per side until golden brown.
Drain on paper towels and cool slightly before serving.
Air Fryer Option: Spray rolls lightly with cooking spray and air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
Notes
Use lump crab meat for best flavor and texture.
For a lighter option, bake or air fry instead of deep frying.
Make ahead and refrigerate or freeze before cooking.
