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These crab cake egg rolls pack the crunch of favorite street snacks with that unbeatable seafood flavor. When I pull out a platter, everyone grabs one. They’re extra crispy on the outside and creamy with a little kick inside, perfect for any get-together or fast comfort food dinner.
The first batch at movie night went so fast we barely started the previews. Now I make these any time more than two people are coming over!
Irresistible Ingredients
- Oil for frying: Pick a neutral oil like canola so your rolls brown nicely all over
- Egg roll wrappers: Crunchy when fried check labels if you skip gluten
- Paprika: Brings gentle heat and smokiness grab smoked if you like boldness
- Garlic powder: Adds a savory layer use the freshest powder you can find
- Dijon mustard: Brings creamy tang pick a silky one to mix smoothly
- Worcestershire sauce: Kicks the umami up a notch look for real anchovy in the ingredients
- Breadcrumbs: Crumbly texture and added crunch try gluten free if you want
- Green onions: Adds color and mild sharpness go for sturdy and bright green stalks
- Cream cheese: Keeps the centers smooth and holds things together full-fat is best here
- Crab meat: Sweet, briny, and soft use fresh if you can or good-quality canned
Simple Step-by-Step
- Drain and Serve:
- Transfer those hot egg rolls onto a rack or some paper towels for a quick drain at least a minute before they hit the plate then dip and eat while they're super fresh
- Fry to Golden Perfection:
- Slide egg rolls into the oil a few at a time don’t crowd the pan turn them a lot so they get crisp and golden all over about three minutes should do it
- Heat the Oil:
- Fill a wide skillet with an inch of oil warm it up over medium you want it shimmering but not smoky toss in a bit of wrapper—it should sizzle right away when the oil’s ready
- Fill and Shape the Rolls:
- Put a wrapper down on your board spoon about two tablespoons of filling in the center, tuck in the sides, roll up tightly and seal the edge with a dab of water
- Prepare the Filling:
- Stir together crab, cream cheese, onions, breadcrumbs, Worcestershire, mustard, garlic powder, and paprika in a big bowl mix gently with a spatula so it stays light
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Every time I unscrew the Worcestershire sauce bottle, I think of my grandma tossing a little in her crab cakes. She swore it made them extra tasty. That’s why I always add a splash for depth here too.
Best Storage Hacks
Leftovers? Pop them in a tight-lidded container in the fridge and use within two days. To crispy them up again, bake at 375 for seven minutes—skip the microwave so they don’t get soggy. Freezing’s not great since it messes with the crab’s texture.
Smart Swaps
No crab? Finely chopped shrimp or flaked white fish works. For a lighter bite, try Neufchâtel instead of cream cheese. Regular breadcrumbs out? Gluten free panko is a safe and tasty sub.
Fun Ways To Serve
Dunk them in lemon garlic aioli or a scoop of tangy tartar sauce. They’re awesome as party starters or even chopped over salad for a laid back meal. I love piling them up with spicy slaw for fresh crunch and a pop of color.
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Behind the Bites
Crab cakes are a Maryland staple, loved up and down the East Coast. Wrapping them in egg roll skins comes straight from Asian American foodie mash-ups. This one brings old-school and new style together in the tastiest way.
Recipe FAQs
- → Are the rolls likely to come undone in the oil?
Just make sure to close them up tight and swipe a little water on the wrappers’ edges so they seal up and stay secure in the hot oil.
- → Could I use crab from a can if I can’t find fresh?
Definitely! Either kind tastes great. Just pour off any extra liquid before mixing it in.
- → Got any advice about what to dip these in?
Try dunking them in sweet chili sauce, creamy tartar, or even a punchy lemon-mayo dip for some zing.
- → Think I could pop these in the oven instead of frying?
Yep—you can bake them at 400°F until they crisp up, just brush with a bit of oil so they brown nicely.
- → Will leftovers keep well?
Store any extras in a sealed container in the fridge and munch within a couple of days for best crunch.
- → Can folks avoiding gluten eat these?
Just use wrappers and breadcrumbs without gluten—then they’re good to go for gluten-free eaters.