📝 Introduction
Crab cake egg rolls are a fusion appetizer that brings together the best of two beloved dishes: the savory, flaky interior of Maryland-style crab cakes and the crispy, golden shell of a traditional Chinese-American egg roll. These delightful rolls are crunchy on the outside, creamy and rich on the inside, and often served with zesty aioli, sweet chili sauce, or remoulade.
Whether served as a party appetizer, a game-day snack, or a seafood twist on a classic egg roll, this dish is perfect for impressing guests or indulging yourself.
📚 History & Culinary Formation
Crab Cakes have their roots in American coastal cuisine, particularly Maryland, where blue crabs are abundant. Originally, crab cakes were a way to stretch the use of fresh crab meat by mixing it with fillers like breadcrumbs and spices.
Egg Rolls, as known in the U.S., evolved from Chinese spring rolls but became larger, crispier, and filled with meat and cabbage—a dish tailored for the American palate.
The fusion of the two likely originated in innovative food trucks and gastropubs, where chefs began experimenting with stuffing non-traditional fillings into egg roll wrappers. Thus, crab cake egg rolls were born: a modern twist with classic flavor foundations.
🧂 Ingredients
For the Crab Cake Filling:
1/2 lb (225g) lump crab meat (picked clean of shells)
1/4 cup mayonnaise
1 egg, beaten
1 tsp Dijon mustard
1 tsp Old Bay seasoning (or your preferred seafood seasoning)
1/2 tsp Worcestershire sauce
1/4 tsp hot sauce (optional)
1/4 cup finely diced red bell pepper
1/4 cup finely chopped green onion
1/4 cup breadcrumbs (panko or regular)
Salt and pepper to taste
For the Egg Rolls:
10–12 egg roll wrappers
1 egg (for egg wash)
Oil for frying (vegetable, canola, or peanut oil)
Optional Dipping Sauce:
1/2 cup remoulade, garlic aioli, or sweet chili sauce
🍳 Instructions
🔹 Step 1: Make the Crab Cake Mixture
In a medium bowl, gently combine the crab meat, mayonnaise, egg, mustard, Old Bay, Worcestershire, hot sauce, bell pepper, green onions, and breadcrumbs.
Mix just until combined. Do not over-mix to keep the crab lumps intact.
Chill the mixture in the refrigerator for 15–20 minutes to firm up.
🔹 Step 2: Assemble the Egg Rolls
Place an egg roll wrapper on a clean surface in a diamond shape.
Spoon 2–3 tablespoons of the crab cake mixture into the center.
Fold the bottom corner over the filling, then fold in the sides.
Roll up tightly toward the top corner and seal with a bit of egg wash (beaten egg + splash of water).
Repeat with the remaining wrappers and filling.
🔹 Step 3: Fry the Egg Rolls
Heat 2–3 inches of oil in a heavy-bottomed pan to 350°F (175°C).
Fry the egg rolls in batches for about 3–4 minutes each, turning occasionally, until golden brown.
Remove and drain on paper towels.
✅ Tip: You can also air fry at 375°F for 8–10 minutes, flipping halfway through and lightly brushing with oil.