Crab Cake Egg Rolls with Chili-Mustard Dipping Sauce Recipe

I absolutely love how this Crab Cake Egg Rolls with Chili-Mustard Dipping Sauce Recipe combines the best of two worlds—crisp, golden egg rolls filled with tender, flavorful crab cake goodness and a tangy, spicy dipping sauce that wakes up every bite. This recipe is perfect for a party appetizer, a fun family dinner, or whenever you want to impress guests with something that looks fancy but is actually straightforward to whip up.

When I first tried crab cake egg rolls, I was blown away by how easy they were to make and how perfectly the crispy wrapper balanced the creamy crab filling. You’ll find that the chili-mustard dipping sauce adds just the right amount of heat and zest to keep things interesting without overpowering the crab. Trust me, once you make this, it’ll become a go-to in your recipe box.

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Ingredients You’ll Need

The ingredients for this Crab Cake Egg Rolls with Chili-Mustard Dipping Sauce Recipe work together to create a flavor-packed filling and a tangy sauce that you’ll keep coming back to. Make sure to pick lump crab meat for that real seafood texture and freshness.

• Mayonnaise: Helps bind the filling while adding creaminess.
• Dijon mustard: Adds a smooth tang that elevates the flavor profile.
• Chili-garlic sauce: Provides subtle heat and savory depth.
• Old Bay seasoning: Classic seasoning that gives crab its signature flavor.
• Lump crab meat: Use fresh or high-quality canned—no fillers or lumps.
• Scallion: Offers fresh onion notes without overpowering.
• Panko bread crumbs: Binds the filling but keeps it light and airy.
• Wonton wrappers: Perfect size and texture for wrapping the filling crisply.
• Neutral oil: Such as canola or vegetable oil, ideal for frying to golden perfection.
• Lemon juice: Brightens up the dipping sauce with fresh acidity.
• Soy sauce: Adds umami richness to the dip.
• Granulated sugar: Balances the tangy and spicy elements of the sauce.

Variations

I love encouraging folks to put their own spin on this Crab Cake Egg Rolls with Chili-Mustard Dipping Sauce Recipe. Whether you want to dial up the heat, swap proteins, or make it vegetarian-friendly, there’s lots of room to play and still get delicious results.

• Spicy Upgrade: I’ve added a bit more chili-garlic sauce to the crab mix and dip for a bolder kick that my spice-loving family raves about.
• Alternative Proteins: Substitute lump crab meat with cooked shrimp or finely chopped lobster for a different seafood twist.
• Vegetarian Version: Swap crab with shredded hearts of palm or artichoke hearts for a similar texture and flavor profile.
• Gluten-Free: Use gluten-free wonton wrappers and substitute panko with crushed gluten-free crackers or almond flour.

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

Step 1: Mix the Flavorful Crab Cake Filling

Start by stirring together mayonnaise, Dijon mustard, chili-garlic sauce, and Old Bay seasoning in a medium bowl until smooth and well combined. In a separate small bowl, toss the lump crab meat with scallions and panko breadcrumbs gently, so you don’t break up the crab lumps too much. Then fold the crab mixture into the mayo mixture until everything is just combined—you want a cohesive but light filling.

Step 2: Wrapping the Egg Rolls

Place a wonton wrapper on a clean surface with one corner pointing towards you. Have a small bowl of water nearby to moisten the edges. Spoon about one heaping tablespoon of the crab filling onto the center, leaving some space at the edges. Dip your finger in water and brush the edges of the wrapper to help seal. Fold the bottom corner over the filling, tuck the sides in snugly, and roll the wrapper away from you tightly but gently to avoid tearing. This step takes a little practice, but once you get the hang of it, you’ll breeze through the batch.

Step 3: Frying to Golden Perfection

Heat neutral oil in a heavy saucepan or deep fryer to 375°F. Using a deep-fry thermometer is key here to keep the temperature steady for that crisp exterior without oily sogginess. Fry the egg rolls in batches so they don’t overcrowd and cook unevenly, about 3 to 4 minutes each, until deep golden brown. Transfer them with a slotted spoon to paper towels to drain and keep them crispy.

Step 4: Whip Up the Chili-Mustard Dipping Sauce

While the egg rolls are frying, mix together mayonnaise, sliced scallion, chili-garlic sauce, Dijon mustard, fresh lemon juice, soy sauce, and granulated sugar in a small bowl until well combined. This sauce nails the balance of creamy, tangy, sweet, and spicy notes you want alongside the crab rolls.

Step 5: Serve and Enjoy

Arrange your hot, crispy egg rolls on a platter and serve them immediately with the chili-mustard dipping sauce on the side. Trust me, you’ll want to dip every crispy bite.

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

Garnishes

I like sprinkling finely chopped fresh scallions or cilantro over the egg rolls just before serving for a pop of color and extra freshness. A wedge of lemon on the side is also a simple touch that lets you brighten the flavors just before you dig in.

Side Dishes

These crab cake egg rolls pair wonderfully with a crisp green salad or a light cucumber and avocado salad to balance the richness. For something heartier, steamed jasmine rice or a simple Asian-style slaw with sesame and ginger flavors is fantastic too.

Creative Ways to Present

For parties, I like arranging the egg rolls upright in a shallow bowl or on skewers pierced through the middle for easy grabbing. Setting up a mini dipping station with a few different sauces including the chili-mustard dip makes it a fun eating experience and a hit with guests!

Make Ahead and Storage

Storing Leftovers

Leftover egg rolls refrigerate well in an airtight container for up to 2 days. When storing, let them cool completely before sealing to avoid sogginess from trapped steam.

Freezing

I’ve had great luck freezing uncooked, wrapped egg rolls on a baking sheet until solid, then transferring them to freezer bags. This way, you can fry them straight from frozen without thawing—just add a minute or two to the frying time.

Reheating

To reheat leftover egg rolls, pop them in a 375°F oven or toaster oven for 8–10 minutes to revive that crispy texture. Avoid microwaving as it makes the wrapper soft and chewy rather than crisp.

FAQs

Final Thoughts

This Crab Cake Egg Rolls with Chili-Mustard Dipping Sauce Recipe has become such a favorite in my kitchen because it feels special without being complicated. It’s perfect for sharing, impressing, or just treating yourself to something a bit indulgent. Give it a try—I promise you’ll love the crispy, savory bites paired with that zingy dipping sauce. And once you make this, it’s going to be a recipe you’ll pull out again and again, trust me on that!

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