Looking for something crispy, creamy, and downright irresistible? These Crab Cake Egg Rolls bring together everything you love about a classic crab cake, but wrapped and fried to golden perfection in an egg roll wrapper. We’re talking restaurant-quality flavor made right at home. And yes—Tony’s Creole seasoning is the secret weapon.
🦀 Crispy Crab Cake Egg Rolls (Better Than Takeout!)
🧾 Ingredients You’ll Need:
For the Filling:
- 1 lb crab meat (lump or claw, make sure it’s well-drained)
- 2/3 cup Panko bread crumbs
- 1/4 cup mayonnaise
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tsp lemon juice (fresh-squeezed, for that zing)
- 1 tsp Tony Chachere’s Creole Seasoning (or more to taste)
- 1 tbsp fresh parsley, chopped
For Assembly:
- Egg roll wrappers
- 1 egg, beaten (for egg wash)
- Melted butter (for brushing)
- Vegetable oil, for frying
🧑🍳 How to Make Crab Cake Egg Rolls
🔹 Step 1: Make the Crab Cake Mixture
In a large mixing bowl, combine the mayo, Dijon mustard, Worcestershire sauce, lemon juice, Tony’s seasoning, and parsley. Give that a good stir until smooth.
Gently fold in the crab meat and bread crumbs. Don’t over-mix—you want chunks of crab to shine through.
🔹 Step 2: Assemble the Egg Rolls
Lay out your egg roll wrappers. Scoop about 2 tablespoons of the crab mixture into the center. Brush the edges of the wrapper with egg wash, fold, and roll tightly like a burrito. Brush the outside with melted butter.
🔹 Step 3: Fry Until Golden
Heat oil in a deep skillet to 350°F (175°C). Fry each roll for about 2–3 minutes on each side, or until golden brown and crispy.
Let them drain on a paper towel-lined plate.
🔹 Step 4: Serve and Dip!
Pair with your favorite remoulade, spicy aioli, or sweet chili sauce. Trust me—it’s giving five-star flavor.
💡 Tips for Success
Use lump crab meat for a meatier bite, but claw meat works well too.
Want to air-fry them? Brush with oil and cook at 375°F for 10–12 minutes, flipping halfway.
Add some finely diced red bell pepper or green onions for extra flavor and color.
📌 Recipe Card
Crab Cake Egg Rolls
Golden, crispy egg rolls stuffed with seasoned crab cake filling. Perfect for appetizers or game-day snacks!
🕒 Prep Time: 15 min
🔥 Cook Time: 10 min
🍽 Servings: 8 rolls
Ingredients:
- 1 lb crab meat
- 2/3 cup Panko bread crumbs
- 1/4 cup mayo
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tsp lemon juice
- 1 tsp Tony’s Creole seasoning
- 1 tbsp parsley, chopped
- Egg roll wrappers
- 1 egg (for egg wash)
- Melted butter (for brushing)
- Oil for frying
Instructions:
Mix mayo, mustard, Worcestershire, lemon juice, Tony’s, and parsley.
Fold in crab meat and breadcrumbs gently.
Fill wrappers with mixture, brush edges with egg wash, and roll.
Brush outside with melted butter.
Fry at 350°F for 2–3 min per side.
Drain, serve hot, and enjoy!
