Crunchy crab egg rolls

These crab cake egg rolls blend Maryland tradition with creative innovation, offering the best of both worlds in each crispy bite. Golden-brown wonton wrappers encase a luxurious filling of premium crab meat, cream cheese, and signature spices for an irresistible appetizer. This Baltimore-inspired creation delivers the perfect balance of crispy exterior and creamy, crab-filled interior that will have everyone reaching for seconds.

I first tried making these after seeing them explode in popularity across Baltimore restaurants. What surprised me most was how the freezing step completely transformed the final result—it's the secret to keeping all that precious crab and cheese safely inside during frying while ensuring the perfect texture.

Essential Ingredients

• Quality crab meat – The undisputed star of the show; a blend of lump and backfin provides the perfect balance of texture and flavor without breaking the bank
• Cream cheese – Creates the rich, creamy base that binds everything together while complementing the delicate crab flavor
• Old Bay seasoning – This iconic spice blend is non-negotiable for authentic Maryland flavor, providing the perfect balance of heat and herb notes
• Wonton wrappers – Thinner than traditional egg roll wrappers, these create the ideal crispy exterior without overwhelming the delicate filling
• Shredded cheese – Adds additional creaminess and flavor; freshly shredded cheese melts more smoothly than pre-packaged options

Step-By-Step Cooking Instructions

Create the perfect filling –

In a large bowl, allow 8 ounces of cream cheese to soften at room temperature for about 30 minutes. Once softened, add ¼ cup mayonnaise and ¼ cup sour cream, beating with a hand mixer until completely smooth and fluffy. This forms the creamy base that will hold everything together. Next, stir in 1 tablespoon Worcestershire sauce, 1 teaspoon hot sauce (adjust to taste), 1 tablespoon Old Bay seasoning, and ¼ teaspoon white pepper. The mixture should be well-blended with visible flecks of seasoning throughout.

Incorporate the crab meat –

Gently fold in 1 pound of quality crab meat (preferably a mix of lump and backfin) and 1 cup of freshly shredded cheese (a blend of cheddar and monterey jack works beautifully). Use a folding motion rather than stirring to maintain the integrity of the crab lumps. The goal is to distribute the crab throughout the creamy mixture without breaking it up too much. Season with additional Old Bay if desired, but remember that the flavors will intensify as the mixture chills.

Assemble the egg rolls –

Place a wonton wrapper on a clean, flat surface with one corner pointing toward you (diamond orientation). Keep unused wrappers covered with a damp paper towel to prevent drying out. Spoon approximately 2 tablespoons of the crab mixture onto the lower third of the wrapper. Fold the bottom corner up over the filling, then fold in the two side corners. Roll upward, securing the top corner with a small dab of water to seal. The finished egg roll should be tightly wrapped with no filling exposed. Place on a parchment-lined baking sheet and repeat with remaining wrappers and filling.

Freeze for success –

This critical step ensures your egg rolls won't burst during frying. Place the baking sheet with assembled egg rolls in the freezer for at least 45 minutes until they're firm to the touch. They don't need to be completely solid, but the filling should be firm enough that it won't immediately melt when it hits the hot oil. This freezing step is the secret to perfect crab egg rolls, so don't be tempted to skip it. For convenience, you can freeze them longer or even prepare them days in advance.

Fry to golden perfection –

Heat vegetable oil in a deep pot or fryer to 350°F. Working in batches of 3-4 egg rolls at a time to avoid overcrowding, carefully add the frozen egg rolls to the hot oil. Fry for approximately 3-4 minutes, turning occasionally, until they achieve a beautiful golden-brown color on all sides. The freezing step allows the exterior to crisp up before the filling has a chance to melt and leak out. Using a slotted spoon or spider, transfer the fried egg rolls to a wire rack set over paper towels. This allows excess oil to drain while keeping the bottom crisp.

Prepare the signature dipping sauce –

While the egg rolls rest, whisk together ½ cup mayonnaise, 1 tablespoon Old Bay seasoning, 1 teaspoon chipotle powder, 1 tablespoon lemon juice, and 1 minced garlic clove. This Old Bay Chipotle Aioli perfectly complements the crab egg rolls with its creamy texture and balanced heat. For the best flavor, prepare the sauce while the egg rolls are in the freezer to allow the flavors to meld. Serve the egg rolls warm with a generous dollop of the dipping sauce on the side.

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Make-Ahead and Storage Solutions

These egg rolls shine as a make-ahead option for entertaining. After assembling, you can freeze them completely solid (about 2 hours), then transfer to a ziplock freezer bag where they'll keep for up to 3 months. When ready to serve, simply fry them directly from frozen—no need to thaw first.

For leftover cooked egg rolls, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven for 10-12 minutes or in an air fryer at 325°F for 3-4 minutes until heated through and crispy again. Avoid microwave reheating which will make them soggy.

Selecting the Best Crab Meat

Understanding crab meat varieties is essential for this recipe. While jumbo lump would be luxurious, it's not necessary when the meat is combined with other ingredients. A mix of backfin (which has nice large pieces but costs less than jumbo lump) and special (for flavor throughout) creates the perfect balance.

Avoid claw meat for this recipe as its darker color and stronger flavor can overpower the delicate blend. And never substitute imitation crab—the flavor and texture simply can't compare to the real thing. Look for pasteurized crab meat in the refrigerated seafood section of quality grocery stores.

My uncle ran a seafood restaurant in Baltimore for twenty years, and he always said the secret to great crab dishes is respecting the crab itself. "Let it be the star," he'd say, "and just give it a supporting cast." I think of his words whenever I make these egg rolls, being careful not to mask the delicate flavor of quality crab with too many competing ingredients.

I've been perfecting this recipe ever since crab egg rolls started appearing in Baltimore restaurants, and what I love most is how they transform traditional Maryland flavors into something new and exciting. The combination of crispy wrapper, creamy filling, and sweet lump crab creates an irresistible appetizer that honors the region's seafood tradition while offering a fresh spin that even crab cake purists can appreciate.

Frequently Asked Questions

→ Can I bake these crab cake egg rolls instead of frying?

Yes! Bake at 400°F for 15-20 minutes, turning halfway through. Brush with oil for a crispier finish, though they won't be as crunchy as fried ones.

→ Can I use imitation crab meat?

You can substitute imitation crab, but the flavor and texture won't match the real crab meat. If using imitation, chop it finely for the best results.

→ How do I store leftover crab cake egg rolls?

Store cooked leftovers in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispness. Microwaving will make them soggy.

→ Can I make these ahead of time?

Yes! Assemble the egg rolls and freeze them for up to 3 months. Fry directly from frozen, adding 1-2 minutes to the cooking time.

→ What can I serve with crab cake egg rolls?

Besides the Sriracha Old Bay aioli, try cocktail sauce, sweet chili sauce, or a lemon garlic aioli. They pair well with coleslaw or a simple green salad.

→ What type of crab meat works best?

Lump blue crab meat is ideal for the best flavor and texture. You can also use jumbo lump crab for larger pieces or backfin crab meat as a more affordable option.