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These crispy crab egg rolls are packed with a creamy, savory crab filling and fried to golden perfection. They’re a seafood lover’s dream—crunchy on the outside and rich on the inside. Served with a zesty lemon dipping sauce, they make the perfect appetizer or party bite, balancing indulgent and refreshing flavors in every bite.
Prep Time
- Prep time: 20 minutes
- Cook time: 15 minutes
- Total time: 35 minutes
- Servings: 8 egg rolls (serves 4 as an appetizer)
Equipment
- Mixing bowls
- Skillet or deep fryer
- Slotted spoon or tongs
- Paper towels (for draining)
- Small bowl (for dipping sauce)
- Pastry brush (optional for sealing)
Ingredients
🦀 For the Crab Egg Rolls:
- 8 egg roll wrappers
- 8 oz lump crab meat (fresh, canned, or imitation)
- 4 oz cream cheese, softened
- ¼ cup green onions, finely chopped
- ¼ cup red bell pepper, finely diced
- 1 tsp garlic powder
- ½ tsp Old Bay seasoning (or paprika + celery salt combo)
- Salt and pepper, to taste
- 1 egg, beaten (for sealing)
- Oil for frying (vegetable or canola)
🍋 For the Lemon Dipping Sauce:
- ½ cup mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- ½ tsp honey (optional)
- Salt and black pepper, to taste
Ingredient Notes
- Crab: Fresh lump crab is best for flavor, but good-quality canned crab or imitation crab can work.
- Cream cheese: Adds richness and helps bind the filling.
- Egg roll wrappers: Found in the refrigerated section of most grocery stores—don’t substitute with spring roll wrappers, which are thinner.
- Lemon dip: Think of this as a tangy, creamy counterpoint to the richness of the crab.
Instructions
🦀 Make the Filling
- In a mixing bowl, combine crab meat, cream cheese, green onions, red bell pepper, garlic powder, Old Bay seasoning, salt, and pepper.
- Mix until smooth and well combined. Taste and adjust seasoning if needed.
🥢 Assemble the Egg Rolls
- Lay out an egg roll wrapper in a diamond shape. Place ~2 tbsp of filling near the center.
- Fold the bottom corner up over the filling. Fold in the sides and roll tightly.
- Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
🔥 Fry the Egg Rolls
- Heat 2 inches of oil in a skillet or fryer to 350°F (175°C).
- Fry egg rolls in batches for 2–3 minutes per side or until golden brown and crispy.
- Remove and drain on paper towels.
🍋 Make the Lemon Dip
- In a small bowl, whisk together mayonnaise, lemon juice, zest, Dijon mustard, honey (if using), salt, and pepper.
- Chill until ready to serve.
Nutrition Facts (Approximate per egg roll + dip)
- Calories: ~210
- Protein: 7g
- Fat: 14g
- Carbohydrates: 13g
- Sodium: ~400mg
(Nutrition may vary based on crab type and oil absorption.)
Tips & Variations
✅ Tips
- Seal well: Make sure to seal the wrappers tightly to avoid leaks during frying.
- Don’t overcrowd the pan: Fry in small batches for even cooking.
- Crispier egg rolls: Let the fried rolls rest on a wire rack instead of paper towels.
🔄 Variations
- Baked version: Brush egg rolls lightly with oil and bake at 400°F for 18–20 minutes, flipping halfway.
- Spicy twist: Add minced jalapeños or a dash of hot sauce to the filling.
- Asian-inspired: Add a splash of soy sauce and sesame oil to the filling and serve with a ginger-soy dip.
- Mini rolls: Cut wrappers in half and make bite-sized versions for appetizers.
