Just as a skilled conductor transforms individual notes into a symphony, you’ll elevate simple ingredients into harmonious crab egg rolls that outshine any takeout version.
Picture golden-brown wrappers shattering beneath your teeth, revealing sweet crab meat mingled with crisp vegetables and aromatic spices.
Whether you’re craving the classic Chesapeake flavors enhanced with Old Bay or adventurous Thai-coconut variations, these nine recipes offer both traditional techniques and innovative twists.
Your kitchen will soon fill with the irresistible aroma of what’s about to become your new favorite appetizer.
9 Crispy Crab Egg Rolls Recipes Better Than Takeout
These homemade crab egg rolls feature a crispy golden wrapper surrounding sweet crab meat and fresh vegetables, creating the perfect appetizer that outshines any takeout version.
Ingredients:
- 8 oz lump crab meat
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 4 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil for frying
- Sweet chili sauce for dipping
Instructions:
Step 1: In a large bowl, combine crab meat, cabbage, carrots, green onions, garlic, and ginger. Mix well.
Step 2: Add soy sauce, sesame oil, and sugar to the mixture. Stir to combine and let sit for 10 minutes.
Step 3: Place an egg roll wrapper on a clean surface with a corner pointing toward you. Add about 2 tablespoons of filling near the bottom corner.
Step 4: Fold the bottom corner over the filling, then fold in the side corners. Roll tightly toward the top corner. Seal the edge with beaten egg.
Step 5: Heat oil to 350°F in a deep pan. Fry egg rolls in batches for 2-3 minutes until golden brown and crispy.
Step 6: Drain on paper towels and serve hot with sweet chili sauce.
Nutrition:
- Calories: 180 per egg roll
- Protein: 8g
- Carbohydrates: 22g
- Fat: 7g
- Sodium: 380mg
- Fiber: 2g
Classic Chesapeake Crab Egg Rolls With Old Bay Seasoning
These crispy egg rolls combine sweet crab meat with the iconic flavor of Old Bay seasoning for an Eastern Shore twist on the classic Asian appetizer.
Ingredients:
- 1 pound lump crab meat
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Old Bay seasoning
- ¼ cup finely diced celery
- 2 green onions, thinly sliced
- 1 tablespoon fresh lemon juice
- 12 egg roll wrappers
- 1 egg, beaten (for sealing wrappers)
- Vegetable oil for frying
- Lemon wedges for serving
Instructions:
Step 1: In a large bowl, gently combine crab meat, mayonnaise, mustard, Old Bay seasoning, celery, green onions, and lemon juice.
Be careful not to break up the crab lumps too much.
Step 2: Place an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2 tablespoons of crab mixture onto the center of the wrapper.
Step 3: Fold the bottom corner over the filling, then fold in the side corners. Brush the top corner with beaten egg and roll tightly to seal.
Step 4: Heat oil in a deep fryer or large pan to 350°F. Fry egg rolls in batches for 2-3 minutes until golden brown and crispy.
Step 5: Drain on paper towels and sprinkle with additional Old Bay seasoning while hot. Serve immediately with lemon wedges.
Nutrition:
- Calories: 210 per egg roll
- Protein: 12g
- Carbohydrates: 18g
- Fat: 9g
- Sodium: 390mg
- Cholesterol: 75mg
Thai-Inspired Coconut Crab Egg Rolls With Mango Dipping Sauce
These crispy egg rolls combine sweet crab meat with aromatic Thai flavors and creamy coconut, paired perfectly with a bright mango dipping sauce for a tropical twist on a classic appetizer.
Ingredients:
- 1 pound lump crab meat
- 2 tablespoons coconut cream
- 1 red bell pepper, finely diced
- 3 green onions, thinly sliced
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, minced
- 1 tablespoon lemongrass paste
- 2 tablespoons cilantro, chopped
- 1 tablespoon lime juice
- 12 egg roll wrappers
- Vegetable oil for frying
- 1 ripe mango, peeled and diced
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 red chili, seeded and minced (optional)
Instructions:
Step 1: In a large bowl, combine crab meat, coconut cream, bell pepper, green onions, ginger, garlic, lemongrass, cilantro, and lime juice.
Step 2: Place an egg roll wrapper in a diamond position. Add 2 tablespoons of filling near the bottom corner. Fold bottom corner over filling, then fold in side corners and roll tightly. Seal edge with water.
Step 3: Heat oil to 350°F in a deep pan. Fry egg rolls in batches until golden brown, about 3-4 minutes. Drain on paper towels.
Step 4: For the dipping sauce, blend mango, honey, rice vinegar, and chili until smooth.
Step 5: Serve egg rolls hot with mango dipping sauce on the side.
Nutrition:
- Calories: 285 per serving (2 egg rolls)
- Protein: 18g
- Carbohydrates: 26g
- Fat: 12g
- Fiber: 2g
- Sodium: 380mg
Spicy Sriracha Crab Rolls With Sweet Chili Aioli
These crispy egg rolls pack a flavorful punch with fresh crab meat and spicy sriracha, perfectly complemented by a sweet chili aioli dipping sauce. Ready in just 30 minutes!
Ingredients:
- 1 pound fresh crab meat, picked clean of shells
- 2 tablespoons sriracha sauce
- 1/4 cup finely chopped green onions
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1 tablespoon soy sauce
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil for frying
- For aioli: 1/2 cup mayonnaise, 3 tablespoons sweet chili sauce, 1 teaspoon lime juice
Instructions:
Step 1: In a large bowl, combine crab meat, sriracha, green onions, ginger, garlic, cabbage, carrots, and soy sauce.
Mix gently to avoid breaking up the crab chunks.
Step 2: Lay an egg roll wrapper on a clean surface with a corner pointing toward you.
Place 2 tablespoons of filling in the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the top corner with beaten egg.
Step 3: Heat oil to 350°F in a deep pan.
Fry rolls in batches for 2-3 minutes until golden brown. Drain on paper towels.
Step 4: Make the aioli by combining mayonnaise, sweet chili sauce, and lime juice in a small bowl.
Step 5: Serve hot crab rolls with sweet chili aioli on the side.
Nutrition:
- Calories: 280 per roll with sauce
- Protein: 12g
- Carbohydrates: 24g
- Fat: 16g
- Sodium: 580mg
- Fiber: 1g
Baked Crispy Crab and Cream Cheese Egg Rolls
These oven-baked crab egg rolls deliver a crispy exterior with a creamy, savory filling. Ready in under 30 minutes, they’re perfect as appetizers or paired with a salad for a light meal.
Ingredients:
- 8 egg roll wrappers
- 8 oz imitation crab meat, finely chopped
- 4 oz cream cheese, softened
- 2 green onions, thinly sliced
- 1 clove garlic, minced
- 1 tsp soy sauce
- ½ tsp ginger, grated
- 2 tbsp vegetable oil (for brushing)
- Sweet chili sauce for dipping
Instructions:
Step 1: Preheat oven to 425°F. Line a baking sheet with parchment paper.
Step 2: In a medium bowl, mix cream cheese, crab meat, green onions, garlic, soy sauce, and ginger until well combined.
Step 3: Place an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2 tablespoons of filling in the center.
Step 4: Fold the bottom corner over the filling, then fold in the sides and roll tightly. Secure the final corner with water.
Step 5: Place egg rolls on prepared baking sheet. Lightly brush each with vegetable oil.
Step 6: Bake for 12-15 minutes, turning halfway through, until golden brown and crispy.
Step 7: Serve hot with sweet chili sauce for dipping.
Nutrition:
- Calories: 180 per egg roll
- Protein: 6g
- Carbohydrates: 18g
- Fat: 9g
- Sodium: 320mg
- Fiber: 1g
Air Fryer Asian Crab Egg Rolls With Ginger-Scallion Sauce
These crispy crab egg rolls deliver authentic Asian flavors with a healthier twist by using an air fryer instead of deep-frying. The ginger-scallion sauce adds brightness and depth.
Ingredients:
- 8 oz lump crab meat
- 2 cups shredded cabbage
- 1 carrot, julienned
- 3 scallions, thinly sliced (reserve 2 for sauce)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated (divided)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 8 egg roll wrappers
- 2 tbsp vegetable oil
- 3 tbsp water
- 1 tbsp rice vinegar
- Cooking spray
Instructions:
Step 1: In a large bowl, combine crab, cabbage, carrot, 1 scallion, garlic, half the ginger, soy sauce, and sesame oil. Mix thoroughly.
Step 2: Place egg roll wrapper on a clean surface with a corner facing you. Add 2 tablespoons of filling to the center. Fold bottom corner over filling, then fold side corners. Roll tightly, sealing the edge with water.
Step 3: Preheat air fryer to 370°F for 3 minutes. Lightly spray egg rolls with cooking spray.
Step 4: Place egg rolls in air fryer basket without overcrowding. Cook for 6 minutes, flip, and cook 4 more minutes until golden brown.
Step 5: For ginger-scallion sauce, mix remaining ginger, scallions, rice vinegar, and 1 tablespoon soy sauce in a small bowl.
Step 6: Serve egg rolls hot with dipping sauce on the side.
Nutrition:
- Calories: 220 per egg roll
- Protein: 12g
- Carbohydrates: 24g
- Fat: 7g
- Sodium: 440mg
- Fiber: 2g
Jumbo Lump Crab Egg Rolls With Avocado and Cilantro
These crispy egg rolls feature tender jumbo lump crabmeat paired with creamy avocado and fresh cilantro for a delightful appetizer that’s perfect for entertaining or special meals.
Ingredients:
- 1 pound jumbo lump crabmeat, picked over for shells
- 2 ripe avocados, diced
- 1/4 cup fresh cilantro, chopped
- 3 green onions, thinly sliced
- 1 tablespoon fresh lime juice
- 1 teaspoon minced garlic
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper (optional)
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Vegetable oil for frying
- Sweet chili sauce for dipping
Instructions:
Step 1: In a large bowl, gently combine crabmeat, diced avocados, cilantro, green onions, lime juice, garlic, ginger, and cayenne pepper if using.
Mix carefully to avoid breaking up the crab lumps.
Step 2: Place an egg roll wrapper on a clean surface with a corner pointing toward you. Spoon about 2 tablespoons of filling near the bottom corner.
Step 3: Fold the bottom corner over the filling, then fold in the side corners. Roll tightly toward the remaining corner. Brush the top corner with beaten egg to seal.
Step 4: Heat oil in a deep pan to 350°F. Fry egg rolls in batches for 2-3 minutes until golden brown and crispy.
Step 5: Drain on paper towels. Serve hot with sweet chili sauce for dipping.
Nutrition:
- Calories: 245 per egg roll
- Protein: 12g
- Fat: 14g
- Carbohydrates: 18g
- Fiber: 3g
- Sodium: 320mg
Jalapeño Crab Rangoon Egg Rolls With Honey-Lime Drizzle
These crispy egg rolls combine the classic flavors of crab rangoon with a spicy jalapeño kick, all wrapped in a crunchy shell and drizzled with sweet-tangy honey-lime sauce.
Ingredients:
- 8 oz cream cheese, softened
- 8 oz imitation crab meat, finely chopped
- 2 jalapeños, seeded and minced
- 3 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 tsp soy sauce
- 12 egg roll wrappers
- Vegetable oil for frying
- 3 tbsp honey
- 2 tbsp lime juice
- 1 tsp lime zest
Instructions:
Step 1: In a bowl, mix cream cheese, crab meat, jalapeños, green onions, garlic, and soy sauce until well combined.
Step 2: Place an egg roll wrapper on a clean surface with a corner facing you. Spoon about 2 tablespoons of the filling near the bottom corner.
Step 3: Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the top corner with water.
Step 4: Heat oil to 350°F in a deep pan. Fry egg rolls in batches for 2-3 minutes until golden brown. Drain on paper towels.
Step 5: For the drizzle, whisk honey, lime juice, and zest in a small bowl.
Step 6: Serve egg rolls warm with honey-lime drizzle on top or as a dipping sauce.
Nutrition:
- Calories: 245 per egg roll
- Fat: 12g
- Carbohydrates: 26g
- Protein: 8g
- Sodium: 420mg
Gluten-Free Rice Paper Crab Rolls With Tangy Tamarind Sauce
These light, invigorating rice paper rolls showcase succulent crab meat paired with crisp vegetables and a zesty tamarind dipping sauce. Perfect as an appetizer or light meal.
Ingredients:
- 8 rice paper sheets
- 1 cup fresh crab meat, picked over for shells
- 1 cucumber, julienned
- 1 carrot, julienned
- 1/2 avocado, thinly sliced
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 3 tablespoons tamarind paste
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 teaspoon grated ginger
- 1 small garlic clove, minced
- 1 tablespoon fish sauce
- 1 red chili, finely chopped (optional)
Instructions:
Step 1: Prepare the tamarind sauce by combining tamarind paste, honey, lime juice, ginger, garlic, fish sauce, and chili in a small bowl. Whisk until well blended and set aside.
Step 2: Fill a large shallow dish with warm water. Dip one rice paper sheet for about 10-15 seconds until pliable but not too soft.
Step 3: Lay soaked rice paper on a clean, damp kitchen towel. Place a small amount of crab meat, cucumber, carrot, avocado, mint, and cilantro in the center.
Step 4: Fold in the sides, then roll tightly from the bottom up, like wrapping a burrito. Repeat with remaining ingredients.
Step 5: Slice rolls diagonally and serve immediately with the tamarind dipping sauce.
Nutrition:
- Calories: 120 per roll
- Protein: 8g
- Carbohydrates: 15g
- Fat: 3g
- Fiber: 2g
- Sodium: 280mg
Final Thoughts
As they say, good things come in small packages, and these crab egg rolls prove that adage deliciously true.
Whether you’re frying, baking, or air-frying your way to crispy perfection, you’ll taste the difference fresh ingredients make.
You’ve now got nine ways to create that satisfying crunch and tender, flavorful filling that’ll make takeout a distant memory.
Your kitchen’s about to become your favorite restaurant.
