Pin it
You won't believe how I came up with these crab cake egg rolls! Living in Baltimore, I was craving both Chinese takeout and crab cakes one night. Instead of choosing, I thought why not throw them together? My family thought I was nuts until they tried them. Now they're our go-to party food. Last Super Bowl, I had to make three batches because they disappeared so fast!
Why We Can't Stop Making These
You know what makes these so special? They've got that amazing crispy outside from the egg roll wrapper, but when you bite in, bam! All that creamy, crabby goodness hits you. My friend who swears she doesn't like seafood ate four of them at my last cookout. Plus, they're way easier to make than you'd think. My teenage son helps roll them now he says it's like making burritos but fancier!
Let's Grab Our Ingredients
- Crab Meat: Spring for the good stuff it really makes a difference trust me! I grab lump or backfin
- Cream Cheese: Let it get nice and soft on the counter
- Mayo and Sour Cream: Just a bit of each makes everything super creamy
- Seasonings: Old Bay (loads of it!), white pepper, Worcestershire, and a splash of hot sauce
- Cheese: Whatever shredded kind you like I usually use a mix
- Egg Roll Wrappers: Find these in the produce section near the tofu
Rolling Time
- Mix The Good Stuff
- First thing I do is mix up all that creamy stuff cream cheese, mayo, sour cream and seasonings. Fold in your crab super gentle we want nice chunks not mush!
- The Fun Part
- Grab your egg roll wrappers and get ready to roll! Put a big spoonful near one corner but not too close to the edge. My daughter says it's like wrapping tiny presents.
- Rolling Tricks
- Fold in the sides first then roll from the bottom up. Keep it tight! I dip my finger in water to seal the edges works like glue.
- Get Ready To Cook
- Here's my secret pop them in the freezer for a bit before frying. Makes them so much easier to handle and keeps the filling from leaking.
Pin it
Time To Fry
Get your oil nice and hot but not smoking. I drop a tiny bit of wrapper in if it sizzles we're good to go! Don't crowd the pan they need room to swim. They'll tell you when they're done just look for that gorgeous golden color. My whole family hovers around the kitchen when these are cooking the smell is incredible!
That Amazing Sauce
While your egg rolls are cooling down (if you can wait!), whip up the sauce. I mix mayo, more Old Bay (because you can never have too much), a squirt of lemon, and a little chipotle for kick. My husband puts this stuff on everything now! Sometimes I make extra just to keep in the fridge.
Pin it
Mix It Up Your Way
Some nights I toss in diced jalapeños when I want them spicy. My sister adds bell peppers and green onions says it makes them more colorful. Once I tried them with a splash of soy sauce and sesame oil everyone went nuts! Just keep that crab as your star and play around with the rest.
Save Some For Later
If you somehow have leftovers (which honestly never happens at my house), just pop them in the fridge. They'll stay good for a few days but they're best crisped up in the oven or air fryer never the microwave unless you like them soggy! I usually make a double batch and freeze some before frying perfect for surprise guests.
Pin it
When To Serve These
These are my go-to for game days, holiday parties or just when I want to make dinner extra special. Last New Year's Eve I made mini ones and everyone thought they were from a fancy caterer! They're pretty filling too pair them with a salad and you've got dinner sorted.
Frequently Asked Questions
- → Why freeze before frying?
Freezing helps the filling set and prevents leaking during frying. It also makes the rolls easier to handle and ensures even cooking.
- → Can I use imitation crab?
Real lump crab meat gives the best flavor and texture. Imitation crab will work but won't have the same rich, authentic taste.
- → Why use white pepper?
White pepper provides flavor without black specks. It has a different taste than black pepper that works well with seafood.
- → How do I prevent oil from being too hot?
Keep oil at 300°F using a thermometer. Too hot oil will brown the outside before the inside heats through properly.
- → Can these be made ahead?
Yes, assemble and freeze for up to 3 months. Separate with parchment paper to prevent sticking. Fry straight from frozen.