Crab Stuffed Egg Rolls Recipe
Looking for the best Crab Stuffed Egg Rolls recipe? These crispy, golden egg rolls are packed with a rich, creamy filling made with lump crab meat, cream cheese, mozzarella, garlic, and fresh herbs. Fried until perfectly crunchy and served with sweet chili sauce or spicy garlic aioli, they’re the ultimate seafood appetizer for parties, game day, or family gatherings.
❤️ Why You’ll Love This Recipe
Crispy and golden on the outside
Creamy, cheesy crab filling
Easy to make at home
Perfect party appetizer
Freezer-friendly
Better than takeout
⏱️ Prep Time
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 8 egg rolls
🛒 Ingredients
For the Filling
8 oz (225 g) lump crab meat, drained and picked over
8 oz (225 g) cream cheese, softened
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 green onions, finely sliced
2 garlic cloves, minced
1 teaspoon Old Bay seasoning
½ teaspoon smoked paprika
½ teaspoon onion powder
1 teaspoon Worcestershire sauce
1 tablespoon chopped fresh parsley
Salt and black pepper, to taste
For the Egg Rolls
8 egg roll wrappers
1 egg, beaten (for sealing)
Vegetable oil, for frying
Dipping Sauce
Sweet chili sauce
Spicy garlic aioli
Ranch dressing
👨🍳 Instructions
Step 1: Prepare the Filling
In a large bowl, combine:
Lump crab meat
Cream cheese
Mozzarella
Parmesan
Green onions
Garlic
Old Bay seasoning
Smoked paprika
Onion powder
Worcestershire sauce
Parsley
Salt and pepper
Mix gently until well combined.
Step 2: Assemble the Egg Rolls
Lay an egg roll wrapper on a clean surface with one corner pointing toward you.
Place about 2–3 tablespoons of the filling near the bottom corner.
Fold the bottom corner over the filling, fold in both sides, and roll tightly.
Brush the top corner with beaten egg and seal.
Repeat with the remaining wrappers.
Step 3: Fry
Heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C).
Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
Transfer to a paper towel-lined plate to drain.
Step 4: Serve
Serve hot with:
Sweet chili sauce
Garlic aioli
Ranch dressing
Lemon wedges
Garnish with chopped parsley or sliced green onions.
💡 Chef’s Tips
Use lump crab meat for the sweetest, best texture.
Don’t overfill the wrappers to prevent bursting during frying.
Keep the wrappers covered with a damp towel while assembling to prevent them from drying out.
For a lighter version, brush with oil and bake at 400°F (200°C) for 18–20 minutes, flipping halfway through, or air-fry at 375°F (190°C) for 10–12 minutes.
🧊 Storage
Refrigerator: Store cooked egg rolls in an airtight container for up to 3 days.
Freezer: Freeze uncooked egg rolls for up to 2 months.
Reheat in the oven or air fryer until hot and crispy.
🥗 Nutrition (Per Egg Roll)
Calories: 260
Protein: 11g
Carbohydrates: 16g
Fat: 17g
Saturated Fat: 8g
Fiber: 1g
Sugar: 1g
Sodium: 520mg
❓ Frequently Asked Questions
Can I use imitation crab?
Yes! While lump crab meat provides the best flavor and texture, imitation crab works well as a budget-friendly alternative.
Can I air-fry these egg rolls?
Absolutely. Lightly spray them with cooking oil and air-fry at 375°F (190°C) for 10–12 minutes, flipping halfway through.
Can I prepare them ahead of time?
Yes. Assemble the egg rolls up to 24 hours in advance and refrigerate until ready to cook.
What dipping sauces pair best?
Sweet chili sauce, spicy garlic aioli, sriracha mayo, ranch dressing, or a soy-ginger dipping sauce are all excellent choices.
