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Crispy Crab Cakes Rolls

Featured in Crowd-Pleasing Appetizers and Snacks for Any Occasion.

Blend lump crab, seasonings, and cheese. Roll in wrappers, freeze, and fry until crisp. Pair them with homemade spicy Old Bay sauce for dipping.

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Updated on Sat, 10 May 2025 01:10:59 GMT
Close look at golden-fried rolls stuffed with cheesy crab, sprinkled with herbs on a white plate. Pin it
Close look at golden-fried rolls stuffed with cheesy crab, sprinkled with herbs on a white plate. | chefmelt.com

I stumbled onto these crab cake egg rolls by accident! I was stuck between wanting Chinese food and Maryland crab cakes one evening in Baltimore. Instead of picking one, I just threw the ideas together! My folks thought I was crazy until they took a bite. Now we can't have a party without them. During the last Super Bowl, they vanished so quickly I had to cook three rounds!

What Makes These So Addictive

The magic happens when that crunchy wrapper meets the smooth crab filling inside. Take a bite and wow! You get that rich, seafoody goodness right away. Even my seafood-hating buddy demolished four at my backyard get-together. And they're surprisingly simple to put together. My kid now helps roll them and says it's just like making fancy burritos!

What You'll Need

  • Crab Meat: Don't cheap out here - grab some quality lump or backfin for the best taste
  • Cream Cheese: Make sure it sits out until completely soft
  • Mayo and Sour Cream: A small amount of each creates that perfect creaminess
  • Seasonings: Plenty of Old Bay, some white pepper, Worcestershire, and a dash of hot sauce
  • Cheese: Any shredded variety works fine, I typically use a blend
  • Egg Roll Wrappers: You'll spot these next to the tofu in your grocery's produce area

The Wrapping Process

Blend Your Fillings
Start by combining all the creamy ingredients - cream cheese, mayo, sour cream and your spices. Then carefully add the crab meat so you keep those nice chunks intact!
Wrapping Made Easy
Take your wrappers and get ready for some fun. Place a heaping spoonful close to one corner but leave some space at the edge. My kid thinks it feels like wrapping little gifts.
Perfect Folding
Start by folding both sides in, then roll upward from the bottom. Make sure to keep everything snug! A wet fingertip around the edges works great for sealing.
Smart Prep Move
Try this trick - stick them in the freezer briefly before frying. This makes them way easier to handle and stops the filling from escaping.
A close-up of a crispy fried spring roll cut in half, revealing a filling of rice, vegetables, and herbs. Pin it
A close-up of a crispy fried spring roll cut in half, revealing a filling of rice, vegetables, and herbs. | chefmelt.com

Frying Tips

Heat your oil until it's just right - hot but not smoking. I test it by dropping in a tiny wrapper piece - if it bubbles up right away, we're good! Give them plenty of space in the pan. You'll know they're done when they turn that beautiful golden brown color. The smell while cooking is so amazing everyone in my house always comes running!

Whip Up A Dipping Sauce

While your treats cool down a bit, throw together a quick sauce. I mix up some mayo with extra Old Bay, fresh lemon juice, and a bit of chipotle for some heat. My hubby now puts this stuff on practically everything! I often make a double batch to keep around for the week.

A plate of crispy, golden fried spring rolls, with one cut in half to reveal a filling, served alongside a small bowl of dipping sauce. Pin it
A plate of crispy, golden fried spring rolls, with one cut in half to reveal a filling, served alongside a small bowl of dipping sauce. | chefmelt.com

Create Your Version

When I want some kick, I toss in chopped jalapeños. My sis adds green onions and bell peppers for extra color and crunch. I tried adding a bit of soy sauce and sesame oil once and everyone went crazy for them! Just keep the crab as your main star and play around with everything else.

Storage Tricks

Got extras? They'll keep in the fridge for a couple days but they taste best when crisped up again in the oven or air fryer. Skip the microwave unless you like them soft! I usually cook up twice as many and freeze some unfried ones for when friends drop by unexpectedly.

A close-up of crispy, golden-brown rolled pastries filled with shredded chicken and garnished with chopped green herbs. Pin it
A close-up of crispy, golden-brown rolled pastries filled with shredded chicken and garnished with chopped green herbs. | chefmelt.com

Perfect Occasions For Serving

These work great for sports viewing parties, holiday gatherings, or just making a random Tuesday dinner feel fancy. Last December 31st I made tiny versions and everyone thought I'd ordered from a high-end catering company! They're pretty substantial too - just add a simple salad and you've got a complete meal.

Frequently Asked Questions

→ Why chill them before frying?

Chilling keeps the filling firm, avoids leaks while frying, and makes rolls easier to handle. It also ensures even cooking.

→ Can I swap in imitation crab?

Imitation works, but it lacks the flavor and texture of real lump crab, which gives the best taste for these rolls.

→ Why pick white pepper?

It adds spice without leaving black flakes behind. Its mild flavor complements seafood perfectly.

→ How do I keep the oil temperature right?

Use a thermometer to maintain 300°F. If your oil gets too hot, the outside will brown too quickly, leaving the middle cold.

→ Can I prep them in advance?

Yes! Freeze un-fried rolls, separated with parchment, for up to 3 months. Fry them straight out of the freezer when ready.

Cake Rolls Snack

Golden fried rolls packed with lump crab, gooey cheese, and flavorful seasonings. Dunk them in a spicy Old Bay dip for extra zing.

Prep Time
20 Minutes
Cook Time
135 Minutes
Total Time
155 Minutes


Difficulty: Intermediate

Cuisine: American

Yield: 16 Servings (16 rolls)

Dietary: ~

Ingredients

01 1 cup cheddar cheese, shredded.
02 3 oz softened cream cheese.
03 1 teaspoon Worcestershire sauce.
04 16 large wrappers for egg rolls.
05 2 tablespoons sour cream.
06 2 tablespoons mayo.
07 1 pound blue crab meat, lump.
08 1 egg, beaten lightly.
09 1/4 teaspoon ground white pepper.
10 1 teaspoon Old Bay seasoning.
11 1 cup mayo for dipping.
12 Vegetable oil for frying the rolls.
13 Scallions to sprinkle on top.
14 1/4 teaspoon kosher salt for aioli.
15 1/2 teaspoon Old Bay for aioli.
16 1 tablespoon Sriracha for aioli.

Instructions

Step 01

Whip cream cheese till fluffy, then stir in mayo, sour cream, Worcestershire, Old Bay, and white pepper. Gently mix in crab and cheddar.

Step 02

Scoop filling into egg roll wrappers, brush on egg wash to seal, roll them tightly while folding the sides in.

Step 03

Layer the rolls with parchment so they don't stick, and freeze for at least two hours.

Step 04

Warm oil to 300°F, fry a few rolls at a time for 2 minutes per side till crispy and golden.

Step 05

Combine mayo, Old Bay, Sriracha, and salt in a bowl and whisk till smooth.

Step 06

Let the rolls drain on a rack, add chopped scallions over the top, and serve them with the dipping sauce.

Notes

  1. Freezing before frying is a must.
  2. Rolls can stay frozen for up to 90 days.
  3. Maintain consistent oil temperature for even cooking.

Tools You'll Need

  • Heavy pot or fryer for deep frying.
  • Rack for cooling.
  • Paper for layering rolls.
  • Grater for shredding cheese.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy.
  • Contains eggs.
  • Made with wheat.
  • Uses shellfish.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 383
  • Total Fat: 28 g
  • Total Carbohydrate: 15 g
  • Protein: 18 g