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Crab Cake Egg Rolls

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Our Crab Cake Egg Rolls recipe is a fusion of crab, shrimp, and crawfish wrapped in a crispy egg roll wrapper, and paired perfectly with a zesty Spicy Mayo dipping sauce. Elevate your entertaining experience and surprise your guests with this delightful twist on classic crab cakes!

crab cake egg rolls with blue crab crawfish and shrimp

Guess what? We’ve got a Maryland-meets-Louisiana fusion that’s about to blow your taste buds away! Say hello to our Crab Cake Egg Rolls – the ultimate seafood extravaganza wrapped in a crispy roll 🤤

Traditional crab cake egg rolls typically focus solely on crab meat, but the addition of shrimp and crawfish elevates this seafood egg roll recipe to another level.

Living in Maryland means we’re all about that blue crab life and the iconic Old Bay seasoning. But we decided to shake things up and blend the flavors of our beloved crab cakes with the goodness of Louisiana crawfish and gulf shrimp.

Some folks might call these crab cake egg rolls, but let’s set the record straight – they’re so much more. We just call them downright amazing. Imagine the velvety texture of a crab cake inside, surrounded by a golden, crispy shell. Perfection, right?

And here’s the kicker – these seafood egg rolls aren’t spicy, but we’ve got you covered with a bomb spicy mayo dipping sauce on the side.

P.S. If you’re on a mission for more game-day delights, check out our drool-worthy Oxtail Chili Cheese Fries, Boudin Egg Rolls, or our flavor-packed Seafood Nachos. Your taste buds will thank you later!

What you’ll love about this recipe:


  • SEAFOOD VARIETY – Using crab, shrimp, and crawfish in these egg rolls provides a diverse and flavorful seafood experience. Each ingredient brings a unique taste and texture, creating a rich and satisfying flavor profile.
  • PERFECT FOR ENTERTAINING – Egg rolls are a convenient and portable finger food, making them easy for people to handle and enjoy while mingling. They’re great as appetizers for parties!
  • CREATIVITY – The fusion of traditional crab cakes with the concept of crunchy egg rolls adds a unique twist to the dish.

Ingredients

  • Butter
  • Yellow onion
  • Bell peppers
  • Crab meat
  • Shrimp
  • Crawfish tails
  • Old Bay
  • Salt and Pepper
  • Garlic powder
  • Onion powder
  • Mayonnaise
  • Worcestershire sauce
  • Dijon mustard
  • Hot sauce
  • Eggs
  • Crushed butter crackers
  • Egg roll wrappers
  • Oil, for frying

Dipping Sauce for Crab Cake Egg Rolls

  • 1 cup mayonnaise
  • 2 tablespoon hot sauce, adjust to taste
  • 1 tablespoon Sriracha, adjust to taste

Note: Adjust the amount of hot sauce and Sriracha in the spicy mayo according to your preferred level of heat. Taste and customize the sauce to suit your spice tolerance.

Tools You’ll Need

To prepare this crab cake egg roll recipe, you’ll need the following special equipment and tools:

Skillet: Needed to sauté the onions and bell peppers for the filling.
Large Mixing Bowl: Essential for combining and mixing the crab cake and spice mixture.
Rubber Spatula: Useful for gently stirring and folding the ingredients without crushing the seafood.
Small Bowl (for Beating Eggs): No explanation needed.
Fork or Whisk: Used for beating and mixing of ingredients.
Flat Surface (Cutting Board): Provides a stable surface for assembling the rolls.
Parchment Paper: Prevents sticking and makes it easier to transfer the assembled rolls.
Sheet Pan: Used to hold the assembled egg rolls before frying.
Cooking Oil: Required for frying the rolls to achieve a crispy texture.
Deep Fryer or Large, Deep Skillet: Used for frying the rolls evenly.
Thermometer: Helps monitor the oil temperature, ensuring the egg rolls cook to perfection.

Recipe Notes

  • The long list of ingredients may seem intimidating, but this recipe only requires 15 minutes of prep time!
  • If you’re short on time or want to cut corners, you can absolutely buy pre-chopped bell peppers and onions.
  • The dipping sauce can also be made a day ahead, but it’s so easy that we whipped it up while the crab cake filling was chilling in the fridge.

Substitutions

Here are some potential substitutions; feel free to customize them based on your preferences.

  • Unsalted Butter: Substitute with salted butter, olive oil, or vegetable oil.
  • Yellow Onion: Replace with white onion or shallots for a milder flavor.
  • Red and Green Bell Peppers: Any color bell peppers can be used interchangeably.
  • Blue Crab Claw Meat: Substitute with lump crab meat.
  • Shrimp: Use additional crab meat or crawfish.
  • Cooked Crawfish Tails: Replace with more crab meat or shrimp if crawfish is not available.
  • Old Bay: Create your own seafood seasoning blend using paprika, celery salt, and other spices, or use Cajun or Creole seasoning.
  • Kosher Salt: Regular table salt can be used as a substitute, just use a lesser amount.
  • Crushed Butter Crackers (Ritz): Panko breadcrumbs or crushed saltine crackers can provide a similar crunch.
  • Egg Roll Wrappers: Spring roll wrappers or rice paper can be used as alternatives.
crab cake egg rolls with blue crab crawfish and shrimp

How to make crab cake egg rolls

Step 1: Sauté Vegetables

  • Heat butter in a skillet over medium heat.
  • Add onion and bell peppers, sauté for 5 minutes until softened.
  • Remove from heat and set aside.

Step 2: Prepare Crab Cake Mixture

  • Combine crab, crawfish, and shrimp in a large mixing bowl.
  • Add Old Bay, salt, pepper, onion powder, and garlic powder to the seafood mixture.
  • Gently stir with a rubber spatula.

Step 3: Mix and Combine

  • Add mayonnaise, Dijon mustard, Worcestershire, and hot sauce to the seafood mixture; stir to combine.
  • Beat 1 egg and stir into the crab cake mixture.
  • Add sautéed peppers and onions, and stir.
  • Mix in cracker crumbs.
  • Cover and refrigerate the seafood mixture for 30 minutes to one hour.

STEP 4: MAKE Spicy Mayo DIPPING Sauce

  • In a separate bowl, combine mayonnaise, hot sauce, and Sriracha.
  • Refrigerate until ready to use.

Step 5: Wrap Egg Rolls

  • Once chilled, remove the seafood mixture from the refrigerator.
  • Beat 1 egg and set aside.
  • Lay an egg roll wrapper diagonally on a flat surface.
  • Place 1/3 cup of crab cake mixture near the bottom corner of the wrapper.
  • Fold the bottom corner over the filling, tuck the sides, and roll tightly into a cylinder shape.
  • Brush egg wash on the opposite corner to seal.
  • Place finished rolls seal side down on a parchment-lined sheet pan.
  • Repeat until all the filling is used.

Step 6: Deep Frying

  • Heat oil to 350 F.
  • Fry egg rolls in batches for 5 minutes or until golden brown all over.
  • Serve with the prepared Spicy Mayo Sauce.

How to wrap egg rolls

We adapted these instructions from The Woks of Life’s “How to Wrap Egg Rolls”.

What you’ll need is an egg, a small bowl, a cutting board or other clean, flat work surface to roll the rolls, and a sheet pan lined with parchment paper to set the egg rolls once you’ve rolled them up.

  1. First, beat 1 egg in a small bowl with a fork or whisk and set it aside. This will be used as a binder to seal the wrapper together.
  2. Lay 1 egg roll wrapper diagonally (in a diamond shape) on a clean, flat surface such as a cutting board or pastry slab.
  3. Use a measuring cup to measure out 1/3 cup of the crab, shrimp, and crawfish mixture and place it about 2 inches from the bottom corner of the wrapper.
  4. Fold the bottom corner (the corner closest to you) over the seafood filling and gently tuck the wrapper under the filling.
  5. Press down all around the sides of the filling to flatten the wrapper and then fold over the left, then the right side of the wrapper towards the center.
  6. Brush a little bit of the beaten egg over the opposite corner of the wrapper.
  7. Tightly roll into a cylinder shape until completely sealed (think a thick cigar).
  8. Place the finished roll seal side down on a sheet pan lined with parchment paper.
  9. Repeat this process until all the filling has been used. Then, place the finished egg rolls in the refrigerator until ready to fry.

Recipe Tips & Tricks

  • Sautéeing: Ensure the skillet is hot before adding the butter to sauté the onions and bell peppers. This helps in achieving a quick and even sauté without overcooking the vegetables.
  • Seafood Mixture: When combining the crab, crawfish, and shrimp, be gentle to preserve the texture of the seafood. Overmixing may result in a mushy texture.
  • Chilling the Mixture: Refrigerating the seafood mixture allows the flavors to meld and makes the mixture easier to handle when wrapping the egg rolls. It also helps the egg rolls hold their shape during frying.
  • Wrapping Egg Rolls: When wrapping egg rolls, make sure to seal the edges tightly to prevent the filling from leaking during frying. Brushing the opposite corner with egg wash helps create a secure seal.
  • Batch Frying: Fry egg rolls in batches to avoid overcrowding the frying pan, which can result in uneven cooking. Allow each batch to have enough space to fry evenly.
  • Serve Immediately: Serve immediately after frying to enjoy them at their crispiest. The contrast between the crispy exterior and the tender, flavorful interior is best experienced when fresh.
  • Presentation: Consider serving on a platter with a sprinkle of fresh herbs or a drizzle of additional spicy mayo for an appealing presentation.

dipping sauce for crab cake egg rolls

These crab cake egg rolls pair well with a variety of dipping sauces. Here are some more of our favorite options to serve with it:

  • Remoulade Sauce: A classic remoulade sauce, with ingredients like mayonnaise, Dijon mustard, capers, pickles, and herbs, is a popular choice for dipping.
  • Tartar Sauce: This traditional tartar sauce by Bellyful is made with ingredients like mayonnaise, pickles, capers, and herbs, and is a classic choice.
  • Lemon Aioli: A garlic-infused aioli, like this one by Gypsy Plate, is made with a squeeze of fresh lemon juice would add creaminess and brightness to these egg rolls.
  • Comeback Sauce: This is a Southern favorite by Syrup and Biscuits, made with a base of mayonnaise and ketchup, and seasoned with Worcestershire sauce, hot sauce, and other spices, providing a rich and zesty dipping option.
  • Creamy Jalapeno Sauce: This sauce by The Belly Rules the Mind is a copycat of the famous Taco Bell quesadilla sauce. It combines ranch, jalapeños, and various spices to make a zesty dip.
  • Spicy Boom Boom Sauce: Another spicy dipping sauce by The Belly Rules the Mind, and a Sheetz copycat, this one is made with mayonnaise, ketchup, sweet chili sauce, sriracha, garlic, and pepper.

FAQ

What if I don’t have a deep fryer?

If you don’t have a deep fryer, you can also use a frying pan. Simply heat 2 tablespoons of oil in a large skillet and cook the egg rolls, making sure to turn them every couple minutes, until the wrapper is golden brown and crispy.

What is the best oil for frying?

We recommend peanut or vegetable oil. They both have a high smoke point, making it suitable for achieving that crispy, golden goodness.

Where can I find egg roll wrappers?

Most grocery stores carry egg roll wrappers in the refrigerated section near tofu or produce. You can also find them in Asian grocery stores.

Can I make these seafood egg rolls ahead of time?

Yup! Assemble and refrigerate them until you’re ready to fry. Perfect for planning ahead!

Summary

These crab cake egg rolls are made with crab, crawfish, and shrimp, and feature Old Bay seasoning, bell peppers, and onion. They are the perfect appetizer for game days and get-togethers with friends!

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Crab Cake Egg Rolls

  • Author: cooks with soul
  • Prep Time: 15 minutes
  • Refrigerate: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 14 egg rolls 1x
  • Category: Appetizers
  • Method: deep frying
  • Cuisine: Seafood

Description

These crab cake egg rolls are made with crab, crawfish, and shrimp, and feature Old Bay seasoning, bell peppers, and onion. They are the perfect appetizer for game days and get-togethers with friends!


Ingredients

Scale
  • 1 tablespoon unsalted butter
  • ½ medium yellow onion, diced
  • ¼ cup diced red bell pepper
  • ¼ cup diced green bell pepper
  • 1 pound blue crab claw meat, picked through (discard any shells and cartilage)
  • ½ pound shrimp, peeled, deveined, tail-off, chopped
  • ½ pound package cooked crawfish tails
  • 1 tablespoon Old Bay
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 2 tablespoons mayonnaise (we prefer Kewpie or Duke’s brand)
  • 2 teaspoons Worcestershire
  • 1 teaspoon Dijon mustard
  • 1 teaspoon hot sauce
  • 2 eggs, divided
  • ¼ cup crushed butter crackers (example: Ritz)
  • 14 egg roll wrappers
  • Vegetable oil, for frying (or canola, peanut, etc). 

Dipping Sauce

  • 1 cup mayonnaise
  • 2 tablespoons hot sauce, adjust to taste
  • 1 tablespoon Srirarcha, adjust to taste

Instructions

Step 1: Sauté Vegetables: Heat butter in a skillet over medium heat. Add onion and bell peppers, sauté for 5 minutes until softened. Remove from heat and set aside.

Step 2: Prepare Crab Cake Mixture: Combine crab, crawfish, and shrimp in a large mixing bowl. Add Old Bay, salt, pepper, onion powder, and garlic powder to the seafood mixture. Gently stir with a rubber spatula.

Step 3: Mix and Combine: Add mayonnaise, Dijon mustard, Worcestershire, and hot sauce to the seafood mixture; stir to combine. Beat 1 egg and stir into the crab cake mixture. Add sautéed peppers and onions, and stir. Mix in cracker crumbs. Cover and refrigerate the seafood mixture for 30 minutes to one hour.

Step 4: Make Dipping Sauce: In a separate bowl, combine mayonnaise, hot sauce, and Sriracha. Refrigerate until ready to use.

Step 5: Wrap Egg Rolls: Once chilled, remove seafood mixture from refrigerator. Beat 1 egg and set aside. Lay an egg roll wrapper diagonally on a flat surface. Place 1/3 cup of crab cake mixture near the bottom corner of the wrapper. Fold the bottom corner over the filling, tuck the sides, and roll tightly into a cylinder shape. Brush egg wash on the opposite corner to seal. Place finished egg rolls seal side down on a parchment-lined sheet pan. Repeat until all filling is used.

Step 6: Frying Egg Rolls: Heat oil to 350 F. Fry egg rolls in batches for 5 minutes or until golden brown all over. Serve the seafood egg rolls with the prepared Spicy Mayo Sauce.


Keywords: crab cake egg rolls, crab cakes, seafood egg rolls, crawfish, shrimp, crab

3 Comments

  1. These crab, shrimp, and crawfish egg rolls were so freaking good! I ate them with and without the spicy mayo and I can say they are amazing either way. I’ll be making these a LOT in the weeks to come.

  2. I love egg rolls so I knew I had to try these. My guests didn’t leave not a one leftover. Really scrumptious!

  3. I love the flavor in these egg rolls and loaded mine up with extra crab since we couldn’t find much crawfish in season here. Still delicious and I can’t wait to make them again during crawfish season!

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