Crab Cake Egg Rolls with Chili-Mustard Dip Recipe

I absolutely love sharing this Crab Cake Egg Rolls with Chili-Mustard Dip Recipe because it’s a delightful twist on classic flavors that really impresses at any gathering. There’s something so fun about combining the crispy, golden crunch of egg rolls with the delicate, savory goodness of crab cakes. You’ll find this dish works wonderfully as an appetizer for parties, a playful dinner starter, or just a special snack when you want to elevate your usual routine.

When I first tried making crab cakes into egg rolls, I was pleasantly surprised at how easy the process was and how spectacular the results turned out—my family goes crazy for them every time! Plus, the chili-mustard dip adds just the right tangy heat to bring everything together perfectly. If you’re looking to impress without spending hours in the kitchen, this Crab Cake Egg Rolls with Chili-Mustard Dip Recipe is absolutely worth a try.

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Ingredients You’ll Need

The combination of fresh lump crab meat, flavorful spices, and crunchy panko crumbs creates a filling that holds together beautifully. Using wonton wrappers ensures a delicate yet crispy exterior that pairs wonderfully with the tangy chili-mustard dip.

• Mayonnaise: Adds creaminess and helps bind the crab cake filling together.
• Dijon mustard: Gives a subtle tang and depth to both the filling and the dip.
• Chili-garlic sauce: Provides a nice gentle heat and a slight kick of garlic without overwhelming the crab flavor.
• Old Bay seasoning: Classic seafood spice blend that enhances the crab’s natural sweetness.
• Lump crab meat: Fresh and picked through for any shells—this is the star ingredient to splurge on!
• Scallion: Adds freshness and a mild onion bite that brightens the filling.
• Panko bread crumbs: Gives that light, airy texture that helps hold the filling without weighing it down.
• Wonton wrappers: Thin wrappers that provide crispiness once fried, making the perfect egg roll shell.
• Neutral oil for frying: Such as canola or vegetable oil—ideal for deep frying without imparting extra flavor.
• Lemon juice (for dip): Adds brightness and balances the richness.
• Soy sauce (for dip): Gives umami and saltiness to the dipping sauce blend.
• Granulated sugar (for dip): A touch to round out the flavors in the chili-mustard sauce.

Variations

I love tweaking this Crab Cake Egg Rolls with Chili-Mustard Dip Recipe depending on the occasion or what I have on hand. Feel free to experiment with the heat level, fillings, or even the dipping sauces to make it your own!

• Spicy Variation: When I want more heat, I add extra chili-garlic sauce into the filling and a dash of cayenne pepper, which really elevates the kick without overpowering the crab’s delicate flavor.
• Gluten-Free Option: I sometimes swap wonton wrappers for gluten-free rice paper or find gluten-free wrappers to accommodate dietary needs without losing the crunch.
• Herb Twist: Adding fresh cilantro or dill to the crab mixture is something I’ve tried and it adds a burst of freshness that pairs beautifully with the chili-mustard dip.
• Shrimp and Crab Mix: For an even more decadent version, I once mixed chopped shrimp with the crab meat and the family loved the added texture and flavor complexity.

How to Make Crab Cake Egg Rolls with Chili-Mustard Dip Recipe

Step 1: Prepare the Crab Cake Filling

Start by stirring together mayonnaise, Dijon mustard, chili-garlic sauce, and Old Bay seasoning in a medium bowl until smooth. Then, gently toss the lump crab meat, sliced scallion, and panko bread crumbs in a separate bowl. Combine the crab mixture with the mayo mixture, folding carefully so the crab stays chunky but everything is evenly coated. This way, you’ll get perfect bites of crab flavor in every egg roll.

Step 2: Assemble the Egg Rolls

Lay out your wonton wrappers on a clean surface with one corner pointing toward you — this little trick helps when wrapping. Place a heaping tablespoon of the crab mixture in the center, leaving space around the edges. Dip your finger in water and lightly moisten the edges of the wrapper. Fold the bottom corner over the filling, tuck in the sides, then roll tightly until sealed. I always keep a bowl of water nearby because sealing well is key to avoid leaks during frying.

Step 3: Fry to Golden Perfection

Heat your neutral oil in a deep pan to 375°F—using a thermometer here is a game-changer to get that perfect crispy crust. Working in batches, fry the egg rolls for 3 to 4 minutes until deep golden brown, turning occasionally for even cooking. Transfer them to paper towels to drain excess oil. You’ll want to serve them hot and crunchy, so frying in small batches helps keep everything crisp!

Step 4: Whip Up the Chili-Mustard Dip

In a small bowl, combine mayonnaise, sliced scallion, chili-garlic sauce, Dijon mustard, fresh lemon juice, soy sauce, and granulated sugar. Stir until the sugar dissolves and the sauce is smooth. This dip is my favorite part—bright, tangy, with a little sweet heat that perfectly complements the richness of the crab rolls.

Step 5: Serve and Enjoy!

Arrange your crispy crab cake egg rolls on a platter and serve alongside the chili-mustard dip. You’ll get so many compliments—and more importantly, happy bellies!

How to Serve Crab Cake Egg Rolls with Chili-Mustard Dip Recipe

Garnishes

I usually sprinkle chopped fresh scallions or a little finely chopped parsley over the egg rolls before serving to add a pop of color and freshness. A few lemon wedges on the side are also great for guests who want a citrusy zing to complement the crab flavors.

Side Dishes

When serving these crab cake egg rolls, I love pairing them with a simple Asian-inspired slaw or a chilled cucumber salad for a light contrast. Steamed jasmine rice or even a crisp green salad works beautifully if you’re making this more of a meal.

Creative Ways to Present

For parties, I sometimes serve these nestled in a wooden boat-shaped platter with the chili-mustard dip in small individual bowls for guests to grab easily. For a more elegant dinner, placing rolls on a bed of baby greens with dots of the dipping sauce around the plate makes for a stunning presentation.

Make Ahead and Storage

Storing Leftovers

I like to store leftover unfried egg rolls tightly wrapped in plastic wrap in the fridge for up to 24 hours. Once fried, they’re best eaten fresh but can be refrigerated in an airtight container for up to 2 days. Just be aware the wrapper loses some crispness after refrigeration.

Freezing

If you want to make these ahead in bulk, freezing is a lifesaver. Freeze the assembled, uncooked egg rolls on a baking sheet lined with parchment until firm, then transfer to a freezer bag. Fry straight from frozen, adding a minute or two to the cook time—this keeps them crispy and fresh tasting.

Reheating

To reheat leftover fried egg rolls, I pop them in a preheated oven at 375°F for 8-10 minutes to restore crunch without drying them out. Avoid microwaving since it softens the wrapper — I’ve learned the hard way that the oven is your best bet for maintaining texture.

FAQs

Final Thoughts

This Crab Cake Egg Rolls with Chili-Mustard Dip Recipe has become a personal favorite because it’s easy enough for weeknights but fancy enough for entertaining—and that’s a rare combo! The crispy exterior paired with the flavorful crab filling and zingy dip hits all the right notes. I hope you enjoy making and sharing these as much as I do—it’s one of those recipes that brings people together and makes the kitchen feel warm and inviting. Give it a try; you won’t be disappointed!

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