Recipe Notes & Tips
- Crab Meat Options: Fresh lump crab meat is ideal for this recipe, but you can also use canned crab if fresh isn’t available. Just make sure to drain and pick through it for any shell fragments.
- Make-Ahead Tip: You can assemble the egg rolls ahead of time and store them in the freezer before frying. To freeze, place the uncooked egg rolls on a baking sheet in a single layer, freeze until solid, and then transfer to a freezer-safe bag. When ready to fry, they can go straight from the freezer to the fryer—just add an extra minute or two to the cooking time.
- Baking Option: If you prefer a lighter version, you can bake the egg rolls instead of frying. Brush them with a bit of oil and bake at 400°F (200°C) for about 15-18 minutes, flipping halfway through, until golden and crispy.
- Dipping Sauce Pairing: While a tangy remoulade is a classic choice, these Crab Cake Egg Rolls also pair wonderfully with a garlic aioli, Sriracha mayo, or even a zesty lemon-dill sauce.
How to Store and Reheat Leftovers
If you happen to have leftovers (although they tend to disappear quickly!), you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10 minutes to regain their crispy texture. Avoid reheating in the microwave, as it may make the egg rolls soggy.
If freezing cooked egg rolls, allow them to cool completely before placing them in a freezer-safe bag. Reheat directly from frozen in the oven at 375°F (190°C) for about 15 minutes or until heated through.
Variations and Swaps
- Spice It Up: Add some diced jalapeños or a pinch of cayenne pepper to the crab mixture if you like a bit of heat.
- Vegetarian Option: Swap out the crab and use a combination of cream cheese and sautéed vegetables (like bell peppers and mushrooms) for a creamy, veggie-packed filling.
- Gluten-Free Option: Use gluten-free egg roll wrappers and gluten-free breadcrumbs to make this recipe suitable for those with gluten sensitivities.