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I stumbled on these crab cake egg rolls completely by accident! Being from Baltimore, I couldn't decide between Chinese food and local crab cakes one evening. So I just threw the flavors together! My family rolled their eyes until they took a bite. These have become our favorite party snack now. During the last Super Bowl, I had to cook three batches because they vanished within minutes!
The Magic Behind Our Favorite Treats
The best part about these? You get that wonderful crunch from the wrapper, and then wow! There's all that smooth, crabby deliciousness inside. My seafood-hating buddy devoured four at my backyard gathering last month. And they're actually super simple to make. My son helps roll them these days and says it's just like making fancy burritos!
Everything We Need
- Crab Meat: Go for quality here it totally matters believe me! I usually pick lump or backfin
- Cream Cheese: Leave it out to soften completely
- Mayo and Sour Cream: Just a small amount of each for ultimate creaminess
- Seasonings: Plenty of Old Bay, white pepper, Worcestershire, and a dash of hot sauce
- Cheese: Any shredded variety works I typically use a blend
- Egg Roll Wrappers: Look for these by the tofu in your grocery's produce area
Let's Start Rolling
- Blend The Creamy Base
- I always start by combining all those rich ingredients cream cheese, mayo, sour cream and spices. Then gently mix in your crab we want those lovely chunks to stay intact!
- Wrapping Time
- Time to grab those wrappers and start rolling! Put a hefty spoonful near one edge but leave some space. My kid thinks it's like wrapping little gifts.
- Perfect Rolling Method
- Tuck in the sides first then roll upward from the bottom. Keep everything snug! I wet my finger with water to stick down the edges works perfectly.
- Prep For Cooking
- Here's my trick stick them in the freezer briefly before cooking. Makes them way easier to handle and stops any filling from escaping.
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Cooking Magic
Make sure your oil is properly heated but not too hot. I test it with a tiny wrapper piece if it bubbles right away we're set! Give them plenty of space in the pan they shouldn't touch each other. You'll know they're done when they turn that beautiful golden shade. Everyone in my house hangs around the kitchen while these cook because they smell amazing!
Whip Up Some Tasty Dip
As your egg rolls cool down a bit, quickly make the sauce. I combine mayo, extra Old Bay because you can always use more, fresh lemon juice, and a bit of chipotle for some heat. My guy now puts this on practically everything! I often make a larger batch to keep handy in the fridge.
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Create Your Own Version
Sometimes I add chopped jalapeños when I'm feeling spicy. My sister loves throwing in bell peppers and scallions for color. I tried them once with a dash of soy and sesame oil and everyone went crazy! Just remember to keep the crab as your main focus and play with the rest.
Storing For Another Day
If you actually have any left after serving which rarely happens at my place, just store them in the fridge. They'll keep for a couple days but taste best when crisped up again in your oven or air fryer never use the microwave unless you want them soft! I typically prepare extra and freeze some before frying great for unexpected visitors.
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Perfect Occasions
I always make these for sports events, holiday get-togethers or whenever I want to make dinner feel special. Last New Year's I made tiny versions and guests thought they came from a professional chef! They're pretty substantial too just add a salad and you've got a complete meal.
Frequently Asked Questions
- → What’s the purpose of freezing first?
Chilling keeps the filling firm so it doesn’t ooze while frying. It makes handling and cooking easier overall.
- → Can imitation crab work here?
It can, but real lump crab has the best flavor and texture for this dish. Imitation is a backup option.
- → What’s special about white pepper?
White pepper blends smoothly without black specks. Its flavor also suits seafood perfectly.
- → How can I avoid overheating the oil?
Use a thermometer and keep it steady at 300°F. This prevents burning the rolls on the outside before they cook inside.
- → Can I prep these in advance?
Absolutely! You can make them, freeze for up to three months, and fry directly from frozen. Use parchment to stop them from sticking.