A Crispy, Southern Seafood Twist That’s Straight Pressure
Today, we’re switching it up with a seafood remix that’s straight pressure. Imagine everything you love about a classic Southern crab cake—bold seasoning, lump crab meat, that buttery sear—but wrapped inside a crispy egg roll wrapper and deep fried to golden perfection. That’s exactly what this Crab Cake Egg Roll delivers.
Chef Alden took the traditional crab cake and gave it a street-food-style glow-up. First, it’s rolled tight and fried crispy. Then? It gets sliced open and finished in butter for that signature crab cake crust on the inside. Whether you’re serving this at a cookout, seafood night, or just showing out in the kitchen, this recipe screams Black food creativity with a coastal twist.
Ingredients
For the Crab Cake Filling
- 1 cup lump crab meat, fresh
- ¼ cup mayonnaise, creamy
- 1 tablespoon Dijon mustard, smooth
- 1 teaspoon Worcestershire sauce, savory
- 1–2 teaspoons Louisiana hot sauce, bold
- 1 tablespoon lemon juice, fresh
- 1 tablespoon parsley, chopped
- 2 tablespoons green onion, sliced
- 1–2 teaspoons Creole seasoning, flavorful
- 1 large egg, beaten
- ¼ cup breadcrumbs, plain
For the Wrap
- 8–10 egg roll wrappers, pliable
For the Breading
- ½ cup seasoned flour, seasoned
- 1 large egg, beaten
- ¼ cup milk, whole
- 1 tablespoon seafood boil, concentrated
For Frying & Serving
- 3–4 cups oil, for frying
- 2 tablespoons butter, melted
- ½ cup remoulade or yum yum sauce, creamy
Step-By-Step Instructions
1. Make the Crab Cake Mixture
- Combine mayonnaise, Dijon mustard, Worcestershire sauce, Louisiana hot sauce, lemon juice, parsley, green onion, Creole seasoning, and an egg.
- Mix until well incorporated before gently folding in lump crab meat and breadcrumbs.
2. Roll the Egg Rolls
- Lay out the egg roll wrappers.
- Wet the edges with water.
- Add the crab cake mixture and roll tightly to seal.
3. Prepare the Breading Station
- Whisk together milk, egg, and concentrated liquid seafood boil for an egg wash.
- Set up seasoned flour for dredging.
4. Double Coat for Crunch
- Dip each egg roll into the seasoned flour, then the egg wash, and repeat the process for an extra crispy coating.
5. Deep Fry
- Fry the egg rolls in hot oil until golden brown and crispy.
- Let them rest on a wire rack.
6. Sear & Serve
- Slice the egg rolls open.
- Sear the cut side down in butter to create that classic crab cake crust.
- Serve with remoulade or yum yum sauce.
Pro Tips & Suggestions
- Gently fold the crab meat to keep those lump pieces intact.
- Double-dredge for maximum crunch.
- Don’t overcrowd the fryer to keep them crispy.
- Serve immediately after searing for the best texture.
About the Creator
This recipe is by Chef Alden, the creative force behind @flychefaldenb, known for putting bold, Southern-inspired twists on classic dishes. His style blends comfort food with elevated flavor, always delivering recipes that are straight pressure.
Chef Alden | @flychefaldenb