Meet your new party favorite: crispy Crab Cake Egg Rolls with Lemon Dip! This delightful appetizer takes everything you love about classic crab cakes — sweet, tender lump crab, crisp bell peppers, and savory seasonings — and wraps it all in an irresistibly crunchy egg roll shell. That golden crust gives way to a creamy, flavor-packed center, and when dunked in a tangy lemon dip, every bite is pure bliss. Whether you’re hosting a gathering, whipping up a fun family dinner, or just treating yourself, these egg rolls make any meal feel like a special occasion.
Ingredients You’ll Need
The beauty of these Crab Cake Egg Rolls with Lemon Dip is that they use simple, fresh ingredients, each playing its own crucial role. Together, they create an appetizer that’s bright, colorful, and bursting with flavor in every bite.
- Lump Crab Meat: Choose fresh or good-quality canned crab for the sweetest flavor and delicate texture — don’t forget to pick out any stray bits of shell.
- Red Bell Pepper: Brings a pop of color and subtle sweetness that perfectly balances the savory filling.
- Celery: Adds a fresh crunch and a touch of earthiness, elevating every bite.
- Green Onions: Give a light, zesty lift that complements the sweetness of the crab.
- Mayonnaise: Helps bind the filling while creating a luxurious, creamy texture.
- Large Egg: Essential for holding the mixture together, making for perfect slices every time.
- Dijon Mustard: Adds a gentle heat and sharpness to amplify the crab flavor.
- Old Bay Seasoning: The ultimate classic spice blend for seafood — just a teaspoon transforms the flavor.
- Garlic Powder: For a mellow, savory background note.
- Salt & Black Pepper: Just enough to bring out all the layers in the filling.
- Panko Breadcrumbs: Light and airy, these help keep the filling from getting soggy and guarantee a crisp texture.
- Egg Roll Wrappers: These get shatteringly crispy when fried and are perfect for holding all that delicious filling.
- Vegetable Oil: For frying to that gorgeous golden brown.
- Mayonnaise (for dip): A creamy base that mellows and combines all the tangy, bright flavors.
- Lemon Juice & Zest: Freshly squeezed and zested to bring zippy acidity and irresistible aroma to the dip.
- Dijon Mustard (for dip): Adds depth and zing.
- Honey (for dip): Just a touch for balancing the zing with a hint of sweetness.
- Salt & Pepper (for dip): Season to taste for the perfect tangy dipping sauce.
How to Make Crispy Crab Cake Egg Rolls with Lemon Dip
Step 1: Make the Crab Cake Filling
Start by gently tossing the lump crab meat, red bell pepper, celery, green onions, mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, garlic powder, salt, black pepper, and panko breadcrumbs together in a large bowl. Be delicate — you want to keep the crab meat as intact as possible so you get juicy bites in every roll. The mixture should be cohesive but not mushy.
Step 2: Fill and Roll the Egg Rolls
Lay one egg roll wrapper in a diamond shape with a corner facing you. Spoon about 2 to 3 tablespoons of the crab mixture into the center. Fold the bottom corner up over the filling, tuck in the sides, and roll tightly to make a neat, compact log. Dab a little water along the top edge to seal. Keep working with the rest of the wrappers and filling until all your egg rolls are assembled.
Step 3: Fry to Golden Perfection
Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C) for perfect crispiness. Fry the egg rolls in small batches – don’t overcrowd the pan – turning occasionally so all sides get evenly golden brown, about 3 to 4 minutes. Drain them on paper towels while you work through the rest. The aroma alone will have everyone hovering in the kitchen!
Step 4: Make the Lemon Dip
While your egg rolls cool ever-so-slightly, whisk together mayonnaise, fresh lemon juice, lemon zest, Dijon mustard, honey, and a shake of salt and pepper. This cheery sauce is bright and tangy, making it the ideal companion for the crispy crab cake filling.
Step 5: Serve and Enjoy
Pile the golden crab cake egg rolls onto a platter and serve hot, with a generous bowl of lemon dip on the side. These are downright irresistible while still warm, but they’re pretty fantastic at room temperature, too.
How to Serve Crispy Crab Cake Egg Rolls with Lemon Dip
Garnishes
A shower of fresh chopped parsley or chives adds brightness and color to the platter. For extra flair, you can sprinkle on a pinch of Old Bay or a little extra lemon zest just before serving. If you want to get truly fancy, add a few thin lemon wedges on the side for anyone who wants a fresh squeeze.
Side Dishes
Crispy Crab Cake Egg Rolls with Lemon Dip are delicious alongside dishes like a simple slaw, classic potato salad, or some roasted asparagus. They also shine as part of a seafood spread with shrimp cocktail or smoked salmon dip. If you’re serving these at a party, a big tray of assorted pickles and crudité make a great pairing.
Creative Ways to Present
For a crowd, arrange the egg rolls standing upright in a basket lined with parchment for grab-and-go snacking. For a dinner starter, slice the egg rolls in half on a steep diagonal and stack elegantly on small plates with a drizzle of lemon dip. Or, go family-style: pile them high on a platter with the dip in a big, shallow bowl in the center for dipping and sharing.
Make Ahead and Storage
Storing Leftovers
Any leftover Crispy Crab Cake Egg Rolls with Lemon Dip can be stored in an airtight container in the fridge for up to 2 days. They’ll lose a bit of their initial crunch, but they’re still delicious, especially if you reheat them properly.
Freezing
If you want to get ahead, assemble the egg rolls (but don’t fry them) and freeze on a baking sheet until solid. Transfer to a zip-hold freezer bag and store for up to a month. Fry straight from frozen — you’ll need to add a minute or two to the cooking time — for a last-minute appetizer with zero fuss.
Reheating
To revive that crispy exterior, reheat leftover egg rolls in a 375°F oven or air fryer for about 5 to 7 minutes. The oven heat brings back the snap, while keeping the filling hot and luscious inside. Microwaving works in a pinch, but the crust won’t be quite as crisp.
FAQs
Can I use canned crab instead of fresh lump crab meat?
Absolutely! Good-quality canned or refrigerated crab works well for Crispy Crab Cake Egg Rolls with Lemon Dip — just be sure to drain it thoroughly and pick out any pieces of shell before mixing.
Is it possible to bake or air fry the egg rolls instead of frying?
Yes! For a lighter twist, lightly mist the assembled egg rolls with oil and bake at 400°F until golden and crisp, or use the air fryer for about 8 to 10 minutes, flipping once halfway through. They won’t be quite as decadent, but still satisfyingly crunchy.
What type Appetizer
A neutral oil with a high smoke point is best. Vegetable, canola, or peanut oil all work beautifully and let the crab flavor shine without interference.
Can I prepare the filling in advance?
Definitely! The crab cake mixture can be made up to a day ahead and refrigerated. Assembling the egg rolls is easiest when the filling is cold, so this can actually make prep even simpler.
What else can I serve with Crispy Crab Cake Egg Rolls with Lemon Dip?
Try pairing them with other seafood bites, cool cucumber salad, or simply offer them as part of an appetizer buffet for any celebration or special meal.
Final Thoughts
If you’re craving something that feels both special and approachable, Crispy Crab Cake Egg Rolls with Lemon Dip need a spot on your table. They’re an irresistible mashup of flavors and textures, sure to impress family and friends alike. Give them a try — you’ll be dreaming up reasons to make them again!
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Crispy Crab Cake Egg Rolls with Lemon Dip Recipe
- Total Time: 35 minutes
- Yield: 8 egg rolls 1x
- Diet: Non-Vegetarian
Description
These Crispy Crab Cake Egg Rolls with Lemon Dip are a delicious twist on classic crab cakes, wrapped in a crispy egg roll and served with a zesty lemon dip. Perfect for parties or as a fun appetizer.
Ingredients
For the crab cakes:
- 1/2 lb lump crab meat, picked over for shells
- 1/2 cup finely diced red bell pepper
- 1/4 cup finely diced celery
- 1/4 cup finely chopped green onions
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup panko breadcrumbs
- 8 egg roll wrappers
- vegetable oil for frying
For the lemon dip:
- 1/2 cup mayonnaise
- 1 tbsp freshly squeezed lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1/2 tsp honey
- salt and pepper to taste
Instructions
- Mix the crab cake ingredients: In a large bowl, combine crab meat, bell pepper, celery, green onions, mayonnaise, egg, mustard, Old Bay seasoning, garlic powder, salt, pepper, and panko breadcrumbs.
- Wrap the egg rolls: Place filling on egg roll wrapper, fold the bottom corner over, then fold in the sides and roll tightly. Seal with water.
- Fry the egg rolls: Heat oil to 350°F, fry egg rolls in batches for 3-4 minutes until golden.
- Make the lemon dip: Whisk together mayonnaise, lemon juice, zest, mustard, honey, salt, and pepper.
- Serve: Enjoy the hot egg rolls with lemon dip.
Notes
- You can prepare the filling ahead and refrigerate.
- For a lighter option, consider baking or air frying the egg rolls.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll with dip
- Calories: 210
- Sugar: 1g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 45mg
