Crab Cake Egg Rolls


For the Crab Cake Filling:

  • 1 lb crabmeat
  • ½ cup crushed Ritz crackers
  • ⅓ cup mayonnaise
  • 1 large egg
  • 1 tsp Old Bay seasoning
  • 1 tbsp fresh parsley, chopped
  • ½ tsp Worcestershire sauce
  • ½ tbsp lemon juice
  • Additional Ingredients:
  • 6 egg roll wrappers
  • ½ cup water (for sealing the egg rolls)


Prepare the Crab Cake Mixture:

  • In a bowl, whisk together the egg, mayonnaise, Old Bay seasoning, lemon juice, Worcestershire sauce, and parsley.
  • Gently fold in the crushed Ritz crackers and crabmeat until well combined.
  • Refrigerate the mixture for 15 minutes to firm up before rolling into egg rolls.

Assemble the Egg Rolls:

  • Lay out the egg roll wrappers on a cutting board, positioning them so the corners point north, south, east, and west.
  • Lightly brush the edges of the wrappers with water to help seal the egg rolls.
  • Place about 3 oz of the crab cake mixture in the center of each wrapper.
  • Fold the bottom corner over the mixture, then fold in the left and right corners. Continue rolling the wrapper upwards, cupping the egg roll with your hand to ensure the filling is evenly distributed. Each egg roll should be about 4 inches in length.

Cook the Egg Rolls:

  • Lightly spray the egg rolls with cooking oil.
  • Place them in the air fryer, ensuring there is space between each roll.
  • Cook at 375°F for about 10-12 minutes, flipping the egg rolls after 8 minutes.


Once the egg rolls are fully cooked and have a golden, crisp exterior, let them rest for 3-5 minutes.

Slice the egg rolls on an angle and serve.

Enjoy your delicious Crab Cake Egg Rolls, a perfect blend of savory crab filling and crispy exterior!