Crab Cake Egg Rolls
A decadent and rich, Maryland-style treat!

- (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
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Thaw and pick over crab cakes for shells
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Soften cream cheese
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Shred cheddar cheese
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Crack egg and whisk into egg wash
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Set up rolling station with wrappers and egg wash brush
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Heat frying oil to 350°F
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Mix filling
Thaw crab cakes. In a medium bowl, combine crab cake meat, cream cheese, Old Bay, and shredded cheddar until well blended. -
Prep egg wash
Whisk an egg with 1 Tbsp water or milk in a small cup for sealing wrappers. -
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. -
Heat oil
Warm oil in a deep fryer or heavy pot to 350°F. -
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. -
Serve
Drain briefly on paper towels. Garnish with extra scallions and enjoy while hot!