Our New Orleans-style seafood egg rolls are filled with crab, shrimp, and crawfish, then wrapped in a crispy egg roll wrapper. Serve them with our spicy mayo dipping sauce for an extra kick!
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If you’re looking for the perfect game day appetizer, our New Orleans-style Seafood Egg Rolls are a must-try for the Super Bowl or any party! Filled with a delicious mix of crab, shrimp, and crawfish, these egg rolls pack bold seafood flavor in every bite.
We used to call them crab cake egg rolls because the filling has a smooth, creamy texture like these Chesapeake Bay crab cakes. However, that name didn’t quite do them justice since they also include shrimp and crawfish. This version is definitely one of our favorites!
To give them the perfect kick, we’ve included a spicy mayo dipping sauce on the side, but you can also try remoulade or any sauce you prefer.
And if you want to add even more flavor to your spread, be sure to check out our Oxtail Chili Cheese Fries, Boudin Egg Rolls, or Seafood Nachos. These game-day treats are sure to make your party unforgettable!
What you’ll love about this recipe
- Seafood – These seafood egg rolls use crab, shrimp, and crawfish to give you a tasty mix of seafood. Each one adds its own flavor and texture, making every bite rich and satisfying.
- Perfect for Entertaining – Egg rolls are easy to eat and perfect for parties. They’re a great finger food that guests can enjoy while mingling!
Ingredients
A full ingredient list with exact amounts can be found in the recipe card below.
- Veggies: Yellow onion, bell peppers
- Seafood: Crab meat, shrimp, crawfish tails
- Seasonings: Old Bay, salt, pepper, garlic powder, onion powder
- Condiments & Sauces: Mayonnaise, Worcestershire sauce, Dijon mustard, hot sauce
- Other: Eggs, crushed butter crackers, egg roll wrappers, oil for frying
Dipping Sauce
- Mayonnaise: For a creamy base for a smooth texture.
- Hot Sauce: Use Crystal or Louisiana hot sauce brand.
- Sriracha: Brings heat with a bit of sweetness.
How to Make Seafood Egg Rolls
Detailed instructions can be found in the recipe card below.
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 Seafood Filling
- 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 seafood 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 seafood 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”.
Step 1: Prepare the Egg
Beat 1 egg in a small bowl using a fork or whisk. Set aside to use as a binder for the wrappers.
Step 2: Set Up the Wrapper
Lay 1 egg roll wrapper diagonally on a flat surface (in a diamond shape).
Step 3: Add the Filling
Measure out 1/3 cup of the crab, shrimp, and crawfish mixture. Place it about 2 inches from the bottom corner of the wrapper.
Step 4: Fold the Wrapper
- Fold the bottom corner over the seafood filling and tuck it under.
- Press down around the sides to flatten the wrapper.
- Fold the left and right corners towards the center.
Step 5: Seal the Roll
Brush a little beaten egg over the top corner of the wrapper.
Tightly roll into a cylinder (like a thick cigar), ensuring the edges are sealed.
Step 6: Place on Sheet Pan
Set the finished roll, seal side down, on a sheet pan lined with parchment paper.
Step 7: Chill and Repeat
Repeat the process with the remaining filling. Once all rolls are assembled, refrigerate them until ready to fry.
Recipe Tips and Tricks
- Make sure the skillet is hot before adding butter to sauté the onions and bell peppers. This helps cook the veggies quickly and evenly, without burning them.
- Be gentle when mixing the crab, crawfish, and shrimp. Overmixing can make the seafood mushy, so handle it carefully to keep the texture intact.
- Refrigerate the seafood mixture before wrapping the egg rolls. This helps the flavors come together and makes the mixture easier to work with. It also helps the egg rolls keep their shape while frying.
- Be sure to seal the egg roll edges tightly to keep the filling from leaking during frying. Brush the opposite corner with egg wash to help create a secure seal.
- Fry the egg rolls in small batches so they have enough space in the pan. This helps them cook evenly and get crispy without overcrowding.
- Serve the egg rolls hot, right after frying to enjoy the perfect balance of crispy on the outside and tender on the inside.
More Dipping Sauces to Try
These seafood 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.
Commonly Asked Questions
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 seafood egg rolls ahead of time?
Yup! Assemble and refrigerate them until you’re ready to fry. Perfect for planning ahead!
Seafood Egg Rolls Recipe
Ingredients
- 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 Seafood Filling: 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 seafood 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 seafood 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.
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.
I love egg rolls so I knew I had to try these. My guests didn’t leave not a one leftover. Really scrumptious!
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!