Description
Crispy crab cake egg rolls blend Maryland’s coastal charm with Asian-inspired crunch, wrapping succulent seafood in a golden, crackling embrace. Delicate crab meat and zesty seasonings promise a mouthwatering journey you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 1 lb (454 g) lump crab meat
- 1 cup (113 g) shredded cheddar cheese
- 16 egg roll wrappers
- 3 oz (85 g) cream cheese, softened
Binding and Flavor Ingredients:
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon white pepper
- 1 egg, beaten with 1 tablespoon water for egg wash
Dipping Sauce Ingredients:
- 1 cup mayonnaise
- 1 tablespoon sriracha
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon kosher salt
- Sliced scallions for garnish
- Vegetable oil for frying
Instructions
- Prepare the luxurious crab filling by whipping cream cheese until silky smooth. Incorporate mayonnaise, sour cream, Worcestershire sauce, Old Bay seasoning, and white pepper, blending until harmonious.
- Delicately fold in shredded cheddar and crab meat, maintaining tender meat chunks without aggressive mixing.
- Position egg roll wrapper diagonally, center approximately ½ cup of crab mixture. Brush wrapper edges with egg wash for secure sealing.
- Fold bottom corner over filling, tuck side corners, and roll tightly into a compact cylinder. Reinforce seal with additional egg wash.
- Transfer assembled egg rolls to freezer, allowing minimum 2 hours of chilling to stabilize internal structure and prevent filling leakage during cooking.
- Heat oil to precisely 300°F. Carefully lower egg rolls into hot oil, frying 2 minutes per side until achieving golden-bronze exterior.
- Transfer fried egg rolls onto wire rack, allowing excess oil to drain and maintaining crisp texture.
- Rapidly whisk mayonnaise, sriracha, Old Bay, and kosher salt to create zesty accompanying sauce.
- Plate crisp egg rolls, garnish with thinly sliced scallions, and serve alongside vibrant sriracha aioli for dipping.
Notes
- Cream cheese must be at room temperature to ensure a smooth, lump-free mixture that blends perfectly with other ingredients.
- Handle crab meat delicately to preserve its delicate texture and prevent breaking the chunks during mixing.
- Egg roll wrappers dry out quickly, so cover unused wrappers with a damp towel to keep them pliable and prevent cracking.
- Freezing egg rolls before frying is crucial for maintaining structural integrity and preventing filling leakage during cooking.
- Pat crab meat dry before adding to the mixture to avoid excess moisture that could make the filling soggy.
- Use a deep-fry thermometer to maintain consistent oil temperature, ensuring crispy exterior and properly cooked filling.
- For a gluten-free version, substitute egg roll wrappers with rice paper or lettuce wraps.
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Category: Appetizer, Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 370
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 60 mg