Pin it
Guess how these crab cake egg rolls happened. Baltimore nights gave me a huge craving for both crab cakes and Chinese takeout. Couldn't pick, so I threw them together on a whim. My family totally doubted me till they had them for themselves. Now these are the first thing gone at our parties. Last time I made them for the Super Bowl, I was in the kitchen making more all night!
Irresistible Reason To Keep Making These
What’s the magic here? The wrappers are extra crunchy but bite in and you get soft, rich crab flavor inside. My seafood-hating buddy downed four before she realized it. They’re super simple to throw together. Even my teenager joins in—he calls it burrito-rolling, but way fancier!
Let's Round Up What We Need
- Egg Roll Wrappers: Snag them by the tofu in produce, they’re usually tucked away on a lower shelf.
- Cheese: Any shredded cheese works—I like a good mix for extra flavor.
- Crab Meat: Go for lump or backfin if you can, it really steps things up!
- Mayo and Sour Cream: Just a dollop of both makes your filling crazy smooth.
- Cream Cheese: Pull it out early so it softens up—it’ll blend way easier.
- Seasonings: Throw in lots of Old Bay, plus some white pepper, hot sauce, and a dash of Worcestershire.
Let's Roll These Up
- Chill Time
- My go-to tip? Pop your assembled egg rolls in the freezer for a bit so they hold together better and don’t leak.
- Rolling Smarts
- I wet my fingers with water to seal the ends tight and tidy. It sticks the wrapper down perfectly.
- Wrapping Magic
- Lay some of your filling a bit away from the corner, not too close. My daughter says it feels like wrapping tiny gifts.
- Mash It All Together
- Blend all the creamy things together—cream cheese, mayo, sour cream, and seasoning. Gently fold in the crab to keep big, tasty pieces.
Pin it
Crispy Cravings
Heat up your oil until a piece of wrapper bubbles. If it sizzles, you’re ready! Don’t overcrowd—let every egg roll have space to swim around. When they’re golden brown, they’re good to go. That smell? Everyone comes running before they even hit the plate!
Unbeatable Dipping Sauce
Egg rolls need a sauce and this one’s epic. Mix mayo, lots more Old Bay, a little lemon, and chipotle for a spicy kick. My husband would put it on toast if I let him. I always make double so we have extra for sandwiches later.
Pin it
Switch Things Up
Looking to change it? I sometimes sprinkle diced jalapeño in for heat. My sister says diced bell peppers and green onions add a pop of color. Tried a dash of soy and sesame oil once—got so many high fives. Stick with the crab being the showstopper and play with everything else.
Stash The Leftovers
If you actually have any left (that’s rare!) just keep ‘em in the fridge. Best way to reheat is in the oven or air fryer—skip microwaving unless soggy is your thing. I freeze some un-fried and save them for last-minute visitors. Two-for-one, can’t beat it.
Pin it
Perfect For Any Party
I pull these out for everything—Sunday football, family get-togethers, or those nights when dinner should feel fun. I made bite-sized ones for New Year’s and fooled everyone into thinking I’d called a caterer. Serve with a salad and you’re basically set up for an easy dinner.
Frequently Asked Questions
- → Why freeze before frying?
Popping them in the freezer helps the filling hold up so it doesn't ooze everywhere when frying. It also makes the rolls less tricky to handle and helps everything fry up evenly.
- → Can I use imitation crab?
Real crab meat tastes way better and gives a nice texture. You can swap in imitation if you want, but it won't give you that same delicious flavor.
- → Why use white pepper?
White pepper gives a gentle heat without leaving any dark specks. Its mellow flavor just works better with crab and other seafood.
- → How do I prevent oil from being too hot?
Try to keep your oil at about 300°F. If it's hotter, the outside cooks too fast and the middle stays cold.
- → Can these be made ahead?
Yep, just get them all rolled and stash them in the freezer for up to 3 months. Add parchment between layers so they don't stick. Fry straight from frozen when you're ready to eat.