Crispy, golden egg rolls stuffed with flavorful crab cake filling – a perfect appetizer for parties or family dinners.

Scale

8 egg roll wrappers

1/2 lb lump crab meat, picked over for shells

1/4 cup mayonnaise

1 tsp Dijon mustard

1 tsp Old Bay seasoning

1/4 cup green onions, finely chopped

1/4 cup red bell pepper, finely diced

1/4 cup breadcrumbs

1 egg, beaten (for sealing)

Vegetable oil, for frying

Optional: lemon wedges and dipping sauce

1. In a medium bowl, combine crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, green onions, red bell pepper, and breadcrumbs. Mix gently.

2. Lay out an egg roll wrapper on a clean surface with a corner pointing toward you.

3. Spoon 2–3 tablespoons of crab mixture near the bottom corner.

4. Fold bottom corner over filling, then fold in sides, and roll tightly.

5. Brush top corner with beaten egg to seal. Repeat with remaining wrappers and filling.

6. Heat about 2 inches of vegetable oil in a large skillet over medium heat.

7. Fry egg rolls in batches until golden brown, about 2–3 minutes per side.

8. Drain on paper towels and serve hot with lemon wedges or dipping sauce.

For a lighter version, bake egg rolls at 400°F (200°C) for 15–20 minutes, turning halfway.

Make ahead and freeze unbaked; fry directly from frozen.

Serve with aioli, sweet chili sauce, or tartar sauce for extra flavor.

Keywords: crab cake egg roll, crispy appetizer, seafood egg rolls, party appetizer