Spicy Crab Dip Eggrolls

By Paul

Homemade crab dip eggrolls

We recently published a recipe for pork-filled eggrolls. Inspired by that success, we’ve endeavored to come up with more tasty filled eggroll creations.

Not long ago, we ordered Crab Rangoon from a local Chinese eatery, and, while sufficient for takeout, we were left wanting more—more crab, more flavor, more satisfaction. Enter Kathleen’s spicy, crabby eggroll creations. Perfect for parties and easy to make, these will put the Crab Rangoon from your local Chinese takeout to shame.

Spicy Crab Dip Eggrolls

  • Servings: Makes 12-14 Rolls
  • Difficulty: easy
  • Print

An extra crabby, spicy version of the classic Chinese takeout dish.


  • 8 oz cream cheese (softened)
  • 2 6 oz cans crab meat (white fancy, or hit the lotto and buy lump crab meat)
  • 3/4 cup grated sharp cheddar
  • 3 shakes Worcestershire
  • Healthy pinch cayenne
  • 3-4 dashes Tabasco
  • Healthy pinch Old Bay
  • Salt and black pepper to taste
  • 1 package wonton wrappers
  • Oil with a high smoke point for frying (canola, vegetable)


  1. After softening cream cheese, mix all filling ingredients together.
  2. Place a large frying pan full of oil on medium high.
  3. Hold wonton wrapper with one of the points facing toward you. Place crab mixture in the lower portion of the wrapper. Roll the wrapper over the filling, starting with the point closest to you. Keep the wrapper tight as you roll. Place the left and right tips over the flap. Tightly roll the egg roll the rest of the way, using water to seal. Continue until filling and wrappers are gone.
  4. Fry 3-4 egg rolls in a pan at a time; brown for 1-2 minutes per side until egg rolls are golden and crispy. Remove from the pan and move to a paper-towel covered plate or baking sheet to drain.

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