Crab Cake Egg Rolls
Servings: 16
Calories: 383kcal
Creamy jumbo lump crab meat and cheese stuffed in a crunchy egg roll wrapper, gently fried and topped with spicy Old Bay aioli.
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Equipment
Ingredients
Crab Cake Egg Rolls
- 3 ounces cream cheese , softened
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasonings
- 1/4 teaspoon ground white pepper
- 1 cup cheddar cheese , shredded
- 1 pound lump blue crab meat
- 16 large egg roll wrappers
- 1 egg
- Vegetable oil
- Scallions
Sriracha Old Bay Aioli
- 1 cup mayonnaise
- 1 tablespoon Sriracha
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon coarse Kosher salt
Instructions
Make Crab Mixture
- In a large mixing bowl, beat the softened 3 ounces cream cheese until smooth. Add the 2 tablespoons mayonnaise and 2 tablespoons sour cream, blending well.
- Add the 1 teaspoon Worcestershire sauce, 1 teaspoon Old Bay seasonings and 1/4 teaspoon ground white pepper, blend again.
- Fold in the shredded 1 cup cheddar cheese and 1 pound lump blue crab meat by hand. Set aside.
- Set up a workstation with the 16 large egg roll wrappers, keeping unused wrappers covered with a damp paper towel or tea towel. Beat 1 egg with 1 tablespoon water.
- Arrange the egg roll wrapper like a diamond. Baste the edges with egg wash. Place approximately 1/2 cup of the crab mixture in the center.
- Roll up the bottom, fold in sides, then continue to roll.
- Freeze the crab cake egg rolls for a minimum of 2 hours, but as long as 3 months. Seperate in freezer safe container using parchment or wax paper to prevent sticking.
Fry Egg Rolls
- Heat 3-4 inches of the Vegetable oil to 300°F in a deep fryer or heavy bottom sauce pan. Add 2-3 eggs rolls at a time depending on the size of your pot.
- Fry for 2 minutes on each side, or until lightly browned.
- Remove to a wire rack positioned over paper towels to drain.
Make Dipping Sauce
- In a small bowl, whisk together the 1 cup mayonnaise, 1 tablespoon Sriracha, 1/2 teaspoon Old Bay seasoning and 1/4 teaspoon coarse Kosher salt.
- Cover and refrigerate until ready to serve.
- Garnish the egg rolls with sliced Scallions and Sriracha aioli.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Video
Nutrition
Calories: 383kcal | Carbohydrates: 8g | Protein: 9g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 539mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 186IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1mg
