I enjoy how these egg rolls blend two classic appetizers into a single, irresistible bite. I like that the filling comes together quickly with fresh crab, scallions, panko, and a creamy, seasoned base. I also appreciate that they fry up beautifully crisp while staying tender and flavorful inside. The chili-mustard dipping sauce adds just the right amount of tang, spice, and creaminess, making each bite even better.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Crab Cake Egg Rolls 2 Tbsp. mayonnaise 1 Tbsp. Dijon mustard 1 tsp. chili-garlic sauce 1/2 tsp. Old Bay seasoning 8 oz. lump crab meat, picked through 1 scallion, sliced 1/3 cup panko bread crumbs 18 wonton wrappers Neutral oil, for frying (5 to 6 c.)
I stir the mayonnaise, mustard, chili-garlic sauce, and Old Bay together in a medium bowl until smooth.
In a separate small bowl, I toss the crab meat with the sliced scallion and panko. I fold this mixture into the mayo mixture until everything is evenly combined.
On my work surface, I place a wonton wrapper with a corner pointing toward me. I keep a small bowl of water nearby. I spoon a heaping tablespoon of filling into the center, then brush the edges lightly with water.
I fold the bottom corner up over the filling, fold in the sides, and roll tightly away from me to seal. I repeat this with all the wrappers and filling.
In a heavy saucepan, I heat the oil over medium until it reaches 375°F. Working in batches, I fry the egg rolls for 3–4 minutes, until they turn a deep golden brown. I transfer them to paper towels to drain.
For the dipping sauce, I stir together the mayonnaise, scallion, chili-garlic sauce, mustard, lemon juice, soy sauce, and sugar until smooth.
I arrange the warm egg rolls on a platter and serve them with the chili-mustard dip.
Servings and Timing
This recipe serves 6. Prep time is about 30 minutes, and total time is around 45 minutes.
Variations
I sometimes add finely diced bell pepper or celery for extra crunch in the filling. If I want a spicier version, I increase the chili-garlic sauce or add a pinch of cayenne. I also like using a mix of lump crab and claw meat when I want a slightly stronger crab flavor. For a lighter option, I bake the egg rolls brushed with a little oil until crispy.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to two days. To reheat, I place them in a hot oven or air fryer so they crisp back up without getting greasy. I avoid microwaving because it makes the wrappers soft. The dipping sauce keeps in the fridge for up to three days.
FAQs
Can I use imitation crab?
Yes, I can use it, but fresh lump crab gives the best flavor and texture.
Can I air fry the egg rolls instead of deep frying?
Yes, I air fry at 200°C (about 400°F) until crisp and golden, turning once.
Can I prepare them ahead of time?
Yes, I assemble the egg rolls and refrigerate them for a few hours before frying.
Can I freeze the egg rolls?
Yes, I freeze them un-fried, then fry straight from frozen, adding a little extra time.
Why are my egg rolls opening while frying?
They may not be sealed tightly enough, so I make sure to use enough water to seal the edges.
Can I replace the panko?
Yes, I can use regular breadcrumbs, though panko gives lighter texture.
Can I bake them instead of frying?
Yes, I brush them lightly with oil and bake at high heat until golden and crisp.
Can I add more seasoning?
Absolutely—I adjust the Old Bay or add smoked paprika or garlic powder if I want a bolder flavor.
What oil works best for frying?
I use a neutral oil with a high smoke point such as canola, vegetable, or peanut oil.
Can I make the sauce milder?
Yes, I reduce the chili-garlic sauce or add a bit more mayonnaise to soften the heat.
Conclusion
I love making these crab cake egg rolls because they’re crisp, savory, and completely irresistible. The combination of tender crab filling wrapped in a crunchy shell makes them perfect for parties, special occasions, or whenever I want an impressive appetizer. With the bold chili-mustard sauce alongside, they always deliver big flavor in every bite.
