Crab Cake Egg Rolls


– 1 pound lump crab meat, picked over for shells
– 1 cup panko breadcrumbs
– 1/4 cup mayonnaise
– 1 large egg
– 2 tablespoons Dijon mustard
– 1 tablespoon Worcestershire sauce
– 1 tablespoon lemon juice
– 1 teaspoon Old Bay seasoning (or to taste)
– Salt and pepper to taste
– 12 egg roll wrappers
– Vegetable oil for frying
– Sweet chili sauce or tartar sauce for dipping (optional)


1. In a large bowl, combine the lump crab meat, panko breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and pepper. Gently fold the ingredients together until well combined.

2. Lay an egg roll wrapper on a clean surface with one corner pointing towards you.

3. Place a generous spoonful of the crab mixture diagonally across the center of the wrapper.

4. Fold the corner pointing towards you over the filling, tucking it under the filling.

5. Fold in the sides of the wrapper towards the center.

6. Roll the wrapper tightly away from you, sealing the final corner with a dab of water to secure the edge.

7. Repeat the process with the remaining wrappers and crab mixture.

8. In a deep skillet or deep fryer, heat enough vegetable oil to submerge the egg rolls to 350°F (175°C).

9. Carefully place a few crab cake egg rolls into the hot oil, seam side down, and fry until golden brown and crispy, about 3-4 minutes. Turn the egg rolls occasionally for even cooking.

10. Using a slotted spoon, remove the fried egg rolls and place them on a paper towel-lined plate to absorb any excess oil.

11. Repeat the frying process with the remaining egg rolls.

12. Serve the crab cake egg rolls hot with sweet chili sauce or tartar sauce for dipping.

Enjoy your delicious Crab Cake Egg Rolls as an appetizer or snack!

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