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I accidentally created these crab cake egg rolls on a whim! As a Baltimore native, I couldn't decide between Chinese food and local crab cakes one evening. So I just threw the two together! My folks thought I'd lost my mind until they had a taste. Now we bring them to every get-together. During the last Super Bowl, they vanished so quickly I had to whip up three separate batches!
What Makes These Irresistible
The magic of these treats? That wonderful crunchy exterior from the wrapper, and then wow! You get that smooth, crabby filling inside. Even my seafood-hating buddy gobbled up four at our backyard BBQ. And they're actually simpler to prepare than most people think. My kid has joined the assembly line - he says it's just like making fancy burritos!
Your Shopping List
- Crab Meat: Don't skimp here - go for quality lump or backfin and you'll taste the difference
- Cream Cheese: Set it out to soften before you start cooking
- Mayo and Sour Cream: Add just enough to create that smooth texture
- Seasonings: Plenty of Old Bay, white pepper, Worcestershire, with a dash of hot sauce
- Cheese: Any shredded variety works fine - I often use a combination
- Egg Roll Wrappers: They're usually stocked near tofu in the fresh produce area
Wrapping Technique
- Blend The Filling
- Start by combining all those creamy ingredients - cream cheese, mayo, sour cream and your spices. Then carefully add the crab meat - don't break up those beautiful chunks!
- Wrapper Work
- Take your egg roll skins and get wrapping! Place a heaping spoonful near one edge but leave some space. My girl compares it to wrapping little gifts.
- Perfect Folds
- Start by tucking in both sides and then roll upward from the bottom. Make sure it's snug! I use water on my fingertip to seal everything - works better than glue.
- Pre-Fry Prep
- Here's my trick - stick them in the freezer briefly before cooking. They'll hold shape better and won't leak filling everywhere.
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Cooking Instructions
Heat your oil until it's ready but not smoking hot. Test it by dropping in a small wrapper piece - if it bubbles up right away, you're set! Give them plenty of space in the pan. You'll know they're done when they turn that beautiful golden brown. Everyone in my house gathers around when these are frying because they smell amazing!
Perfect Dipping Sauce
As your egg rolls cool down for a moment, throw together the sauce. I mix some mayo with extra Old Bay, fresh lemon juice, and a bit of chipotle for some heat. My guy now puts this on practically everything! I usually make a bigger batch to keep around for a few days.
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Custom Variations
When I want extra heat, I throw in some chopped jalapeños. My sis adds colorful bell peppers and green onions to brighten them up. I tried adding a touch of soy sauce and sesame oil once and everyone went crazy for them! Just make sure the crab stays the main attraction while you play with the other flavors.
Storage Tips
Got extras somehow? They'll keep in the fridge for a couple days. Just warm them up in the oven or air fryer to keep them crispy - avoid the microwave unless you want them all soft! I usually double the recipe and freeze some uncooked ones for when friends drop by unexpectedly.
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Ideal Serving Occasions
These work great for sports viewing parties, festive gatherings or when dinner needs a special touch. Last December 31st I made tiny versions and guests thought they came from an expensive catering service! They're quite substantial too - just add a side salad and you've got yourself a complete meal.
Frequently Asked Questions
- → Why freeze before frying?
Freezing makes the rolls sturdier before cooking, so the filling stays put, and they cook evenly with no mess.
- → Can I use imitation crab?
For that rich seafood taste, real crab can’t be beaten. Imitation works in a pinch but falls short on flavor and texture.
- → Why use white pepper?
Unlike black pepper, white pepper keeps your dish speck-free and has a smoother, subtle flavor that suits seafood well.
- → How do I prevent oil from being too hot?
Keep the heat steady with a thermometer. Aim for 300°F to avoid burning the outside and leaving the filling cold.
- → Can these be made ahead?
Absolutely! Prep and freeze them for up to three months. Layer with parchment to prevent sticking, and cook straight from frozen.