Ingredients

For the Filling:

• ½ cup cream cheese, softened
• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning (or seafood seasoning)
• 1 teaspoon fresh lemon juice
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 cup lump crab meat (fresh or canned, drained)
• ¼ cup green onions, finely chopped
• ½ cup shredded mozzarella or Monterey Jack cheese

For Assembly:

• 12 egg roll wrappers
• 1 egg, beaten (for sealing)
• Oil, for frying

Optional Dipping Sauces:

• Sweet chili sauce
• Garlic aioli
• Spicy sriracha mayo

Instructions

1. Make the filling: In a medium bowl, mix cream cheese, mayonnaise, Dijon mustard, Worcestershire, Old Bay, lemon juice, garlic powder, and onion powder until smooth. Gently fold in crab meat, green onions, and cheese.
2. Fill the wrappers: Place an egg roll wrapper on a flat surface with one corner facing you. Spoon 2 tablespoons of filling near the center. Fold the bottom corner over filling, then fold in the sides and roll tightly. Brush the edges with beaten egg to seal.
3. Fry: Heat 2–3 inches of oil in a deep skillet to 350°F (175°C). Fry rolls in batches for 3–4 minutes until golden brown and crispy. Remove to a paper towel-lined plate.
4. Serve: Serve hot with your favorite dipping sauce for a crowd-pleasing appetizer.

Baking Option

For a lighter version, brush egg rolls with oil and bake at 400°F (200°C) for 15–18 minutes, flipping halfway until golden and crisp.

Tips & Variations

• Cheese swap: Try sharp cheddar for a bolder flavor.
• Add veggies: Finely diced red pepper or celery add extra crunch and color.
• Spice it up: Add a pinch of cayenne pepper or diced jalapeño to the filling.
• Make ahead: Fill and roll egg rolls, then refrigerate up to 1 day before frying.

Serving Ideas

These Crab Cake Egg Rolls are delicious as:

• A party appetizer with a dipping sauce platter.
• A snack served alongside a fresh green salad.
• A fun twist on seafood night, paired with roasted vegetables.