Crab Cake Egg Rolls (Print Version)
# Ingredients:
01 -
16 egg roll wrappers, large.
02 -
1 lb blue crab meat, lump.
03 -
1 cup shredded cheddar cheese.
04 -
1 egg, for sealing.
05 -
3 oz soft cream cheese.
06 -
2 tbsp mayo.
07 -
2 tbsp sour cream.
08 -
1 tsp Worcestershire sauce.
09 -
1 tsp Old Bay seasoning.
10 -
1/4 tsp ground white pepper.
11 -
Vegetable oil for frying.
12 -
Green onions for topping.
13 -
1 cup mayo to make aioli.
14 -
1 tbsp Sriracha.
15 -
1/2 tsp Old Bay for aioli.
16 -
1/4 tsp kosher salt.
# Instructions:
01 -
Whip the softened cream cheese until fluffy. Stir in sour cream, mayo, Worcestershire, Old Bay, and pepper. Mix in cheddar and gently fold in crab.
02 -
Spoon some filling onto an egg roll wrapper, brush edges with the egg wash, then roll it tightly and fold in sides.
03 -
Place rolled egg rolls on parchment layers in the freezer for at least 2 hours.
04 -
Heat the oil to about 300°F and cook 2 or 3 egg rolls at a time for a couple of minutes on both sides until crispy and golden.
05 -
Combine mayo, Sriracha, salt, and Old Bay in a bowl. Whisk until fully blended.
06 -
Let the egg rolls cool on a rack, sprinkle them with scallions, and serve alongside the dipping sauce.
# Notes:
01 -
Freezing is necessary before frying.
02 -
You can keep in the freezer for up to 90 days.
03 -
Maintain oil temperature consistently.