Crab Cake Egg Rolls

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Prep Time: 10min | Servings: 2 servings

Crispy on the outside, rich and coastal on the inside—these Crab Cake Egg Rolls take a Maryland classic and wrap it in pure comfort.

  • (2) 3-ounce Handy Crab Cakes
  • 4 ounces cream cheese (softened)
  • 1 teaspoon Old Bay seasoning
  • 1 cup shredded cheddar cheese
  • egg roll wrappers
  • 1 egg
  • scallions

  • Thaw crab cakes 

  • Soften cream cheese

  • Shred cheddar cheese

  • Crack egg and whisk into egg wash

  • Set up rolling station with wrappers and egg wash brush

  • Heat frying oil to 350°F (Try them in the Air Fryer instead!)

  1. Mix filling
    Thaw crab cakes. In a medium bowl, combine crab cakes, cream cheese, Old Bay, and shredded cheddar until well blended. 

  2. Prep egg wash
    Whisk an egg with 1 Tbsp water or milk in a small cup for sealing wrappers.

  3. Assemble egg rolls
    Lay wrapper on a clean surface. Brush edges with egg wash. Spoon ~2–3 Tbsp filling in the center, top with sliced scallions. Fold edges and roll tightly. Place prepared rolls on a tray or freeze to set.

  4. Heat oil
    Warm oil in a deep fryer or heavy pot to 350°F.

  5. Fry
    Fry egg rolls in batches until golden brown—about 4–5 minutes, turning as needed for even crisping. Ensure internal temperature reaches 165 °F.

  6. For Air Fryer version: 375°F for 10–12 minutes

  7. Serve
    Drain briefly on paper towels. Garnish with extra scallions and enjoy while hot!