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Crab Cake Egg Rolls

Golden fried egg rolls stuffed with a creamy lump crab and Old Bay filling, served with a spicy remoulade sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 egg rolls
Course: Appetizer, Snack
Cuisine: American, Fusion
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

The Filling
  • 1 lb lump crab meat picked over for shells
  • 4 oz cream cheese softened
  • 0.25 cup mayonnaise
  • 3 stalks green onions chopped
  • 1 stalk celery finely minced
  • 1 tbsp Old Bay seasoning
  • 1 tsp Worcestershire sauce
The Wrapper
  • 12 sheets egg roll wrappers
  • 3 cups vegetable oil for frying
The Sauce
  • 0.5 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp hot sauce Tabasco or similar

Equipment

  • Deep Pot or Dutch Oven
  • Wire rack
  • Mixing bowls
  • Thermometer

Method
 

  1. Mix softened cream cheese and mayo in a large bowl until smooth.
  2. Stir in Old Bay, Worcestershire, lemon juice, green onions, and celery.
  3. Gently fold in the crab meat, trying not to break up the lumps.
  4. Place 2 tbsp of filling in the center of an egg roll wrapper. Fold edges and roll tightly, sealing with water.
  5. Heat oil in a deep pot to 350°F.
  6. Fry egg rolls in batches for 3-4 minutes until golden brown. Drain on a wire rack.
  7. Whisk sauce ingredients together and serve with hot egg rolls.

Notes

Do not overfill the wrappers or they may burst. Keep oil at a steady temperature for non-greasy rolls.