Golden and crisp on the outside, soft and creamy in the middle, these crispy crab rolls bring together cool cucumber, tangy cream cheese, and savory crab in every bite. Pan-fried until beautifully bronzed — no deep fryer required — they make a refined quick snack, a party platter favorite, or a delicious movie-night indulgence.
Ingredients
- Imitation crab sticks — 200g (7 oz)
- Flour tortillas — 4 pieces
- Cream cheese — 150g (5.3 oz)
- Mayonnaise — 1 tbsp
- Lemon juice — 1 tsp
- Garlic — 1 clove
- Cucumber — 1 piece
- Green onions — 2 pieces
- Vegetable oil — 1 tbsp
- Salt — 1/4 tsp
- Ground black pepper — 1/4 tsp
- Soy sauce, for serving — 1 tbsp (optional)
Step-by-Step Recipe
- Prepare the filling: cut the cucumber into thin matchsticks and finely slice the green onions. Crush and mince the garlic.
- Cut the crab sticks into small pieces or shred them into strands.
- In a bowl, mix the cream cheese, mayonnaise, lemon juice, garlic, salt, and pepper until smooth.
- Add the crab and green onions, then fold together gently. Taste and adjust the seasoning if needed.
- Lay out the tortillas and spread a layer of the crab and cheese filling along one edge of each. Top with cucumber sticks, then roll up tightly, tucking in the sides as you go.
- Heat a skillet over medium heat and brush with the vegetable oil.
- Place the rolls seam-side down and cook for 2–3 minutes until golden, then turn and brown the remaining sides for another 2–3 minutes.
- Transfer to a cutting board, let cool for a minute, then slice into serving pieces. Serve with soy sauce or your favorite dip.
Nutritional Value (per serving)
| Item | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 12 g |
| Fat | 19 g |
| Carbohydrates | 33 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 630 mg |
Serving and Storage
Serve the rolls hot for the fullest crunch. They pair beautifully with a spicy mayo dip, soy sauce, sweet chili sauce, or a sweet-and-sour sauce. Store leftovers in an airtight container in the refrigerator for up to 24 hours; reheat in a dry skillet for 2–3 minutes before serving.
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and Variations
- For a more pronounced seafood flavor, use real crab meat.
- Add avocado or a little corn for extra texture and juiciness.
- Oven method: brush the rolls lightly with oil and bake at 200°C (392°F) for 10–12 minutes until golden, turning once.
- Extra crunch: coat the rolls in panko, press lightly, and fry until crisp and deeply golden.
- Serving sauces: spicy mayo, unagi/teriyaki, or a garlic-yogurt dip with lime.
Frequently Asked Questions
Can I use lavash instead of tortillas?
Yes, use thin lavash. Place the filling closer to the edge, roll it tightly, and pan-fry seam-side down so it seals well.
How can I make the rolls lighter?
Bake them without oil, replace part of the cream cheese with thick yogurt, and use less mayonnaise. Add more cucumber and herbs to the filling.
Can I make them ahead of time?
You can prepare the filling a day in advance and keep it refrigerated. It is best to fry the rolls just before serving so they stay crisp. Once cooked, they will still taste good for 3–4 hours as they cool.