I love this crab cake egg rolls appetizer because it resonates with the past and present food cultures in my hometown of Salisbury. It’s a food truck recipe that’s inspired by Maryland’s most famous seafood dish, the crab cake, so it’s easy to eat with your hands.
Easy to Make Crab Cake Egg Rolls Recipe
Crab cake egg rolls are my twist on two favorites, combining the rich, savory flavor of Maryland crab cakes with the crispy, golden crunch of egg rolls. This recipe is a fun and unexpected way to enjoy crab, perfect as an appetizer or a unique snack. Every bite is packed with flavor, and when paired with a creamy dipping sauce, it’s downright irresistible. If you love crab cakes, you’ve got to try them in this creative, handheld form!
Pour crab meat into a mixing bowl, being careful not to break up the lumps.
Add panko breadcrumbs and gently fold them into the crab meat.
Add the mayo, Old Bay and blackening seasonings, Dijon mustard, Worcestershire, lemon juice, and hot sauce.
Gently mix to combine crab meat with the wet and dry seasonings, then chill before using.
MAKE THE KICKIN’ SAUCE
In a smaller bowl, combine all ingredients and mix until thoroughly combined. Set aside.
MAKE THE AIOLI SAUCE
In a separate smaller bowl, whisk together all ingredients until thoroughly combined. Set aside.
MAKE THE CRAB CAKE EGG ROLLS
In a separate mixing bowl, whisk together the egg and water to make an egg wash.
Add ½ cup of crab mixture to each egg roll wrapper.
Sprinkle in a few pinches of shredded cheddar on top of the crab mixture. You may skip the cheese if desired.
Brush the edges of the egg roll wrapper with the egg wash.
Fold the sides together like an envelope and roll together (firmly, but not too tight) until the crab meat is fully covered by the wrapper.
In a fryer or deep pan, preheat oil to 350 to 370 F.
Fry egg rolls for 3 to 5 minutes or until golden brown.
Remove egg rolls from the oil and let drain on a paper towel.
To serve, cut diagonally and drizzle warhead and aioli sauces across the egg rolls, or serve on the side as dipping sauces. Garnish with fresh parsley
Keyword seafood, egg rolls, crab meat
I mastered the making recipe over the years. but even on a personal level, this Chesapeake Bay recipe tastes a little different each time based on the seasonal nature of the ingredients. It’s one of my favs for home cooking as well as stealing the appetizer thunder at a weekend tailgate party!
TECHNIQUE TIP: Try to maintain the oil’s heat around 350 F to 375 F to ensure egg rolls cook evenly and maintain a crispy crust after frying.
1. Pour crab meat into a mixing bowl, being careful not to break up the lumps.
2. Add panko breadcrumbs and gently fold them into the crab meat.
3. Add the mayo, Old Bay and blackening seasonings, Dijon mustard, Worcestershire, lemon juice, and hot sauce.
4. Gently mix to combine crab meat with the wet and dry seasonings, then chill before using.
MAKE THE KICKIN’ SAUCE:
In a smaller bowl, combine all ingredients and mix until thoroughly combined. Set aside.
MAKE THE AIOLI SAUCE:
In a separate smaller bowl, whisk together all ingredients until thoroughly combined. Set aside.
MAKE THE CRAB CAKE EGG ROLLS:
1. In a separate mixing bowl, whisk together the egg and water to make an egg wash.
2. Add ½ cup of crab mixture to each egg roll wrapper.
3. Sprinkle in a few pinches of shredded cheddar on top of the crab mixture. You may skip the cheese if desired.
4. Brush the edges of the egg roll wrapper with the egg wash.
5. Fold the sides together like an envelope and roll together (firmly, but not too tight) until the crab meat is fully covered by the wrapper.
6. In a fryer or deep pan, preheat oil to 350 to 370 F.
7. Fry egg rolls for 3 to 5 minutes or until golden brown.
8. Remove egg rolls from the oil and let drain on a paper towel.
9. To serve, cut diagonally and drizzle warhead and aioli sauces across the egg rolls, or serve on the side as dipping sauces. Garnish with fresh parsley or greens and enjoy!
