Crab Cake Egg Rolls Recipe

Serving: These crab cake egg rolls make for an excellent appetizer or snack. Pair them with a cold drink and a side of crispy fries or a salad.
Storage: Store leftover egg rolls in an airtight container in the fridge for up to 2 days. To reheat, bake them in a 375°F oven for about 10 minutes to restore their crispiness.
Variants:
Spicy Crab Cake Egg Rolls: Add a pinch of cayenne pepper or some finely chopped jalapeños to the crab mixture for a spicy twist.
Vegetarian Option: Substitute the crab with chopped mushrooms or tofu for a vegetarian alternative that still delivers delicious flavor and texture.
FAQ:
Can I make these ahead of time? Yes! You can assemble the egg rolls and store them in the fridge for up to 2 hours before frying or air frying. Just make sure to cover them with plastic wrap to prevent them from drying out.

Can I bake these instead of frying? Absolutely! You can bake the egg rolls at 400°F for 15-20 minutes, turning halfway, until golden and crispy. Brush them lightly with oil before baking to enhance the crispiness.

Can I freeze these? Yes! After assembling the egg rolls, place them in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to a freezer bag. To cook, air fry or fry them directly from frozen for a few extra minutes.

These Crab Cake Egg Rolls are the perfect fusion of comfort food and crispy indulgence. Try them today for an appetizer that’s sure to impress!