Description
Crispy crab cake egg rolls bring coastal charm to your appetizer game, blending Maryland’s seafood tradition with Asian-inspired crunch. Delicate crab meat, creamy filling, and golden wrapper create an irresistible fusion you’ll crave at every gathering.
Ingredients
Scale
Main Proteins:
- 1 pound (454 grams) lump crab meat
Cheeses and Dairy:
- 3 ounces (85 grams) cream cheese, softened
- 1 cup (113 grams) shredded cheddar cheese
- 2 tablespoons (30 milliliters) mayonnaise
- 2 tablespoons (30 milliliters) sour cream
- 1 egg
Seasonings and Flavor Enhancers:
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon white pepper
- 16 egg roll wrappers
- 1 tablespoon water (for egg wash)
- Vegetable oil for frying
- Sliced scallions for garnish
Sriracha Aioli:
- 1 cup (240 milliliters) mayonnaise
- 1 tablespoon (15 milliliters) sriracha
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon kosher salt
Instructions
- Prepare a creamy base by whisking softened cream cheese until silky, then incorporate mayonnaise, sour cream, Worcestershire sauce, Old Bay seasoning, and white pepper into a smooth, well-blended mixture.
- Gently fold shredded cheddar cheese and delicate lump crab meat into the seasoned cream mixture, ensuring even distribution without breaking the crab meat.
- Lay out egg roll wrappers and place a generous portion of the crab filling in the center of each wrapper.
- Apply egg wash along the wrapper edges, then carefully roll and fold the wrapper, sealing the edges completely to prevent filling leakage.
- Transfer the assembled egg rolls to the freezer for a minimum of 2 hours, allowing them to firm up and maintain their shape during cooking.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to precisely 300°F (150°C), ensuring optimal frying temperature.
- Carefully lower the frozen egg rolls into the hot oil in small batches, frying for approximately 2 minutes per side until they achieve a golden, crispy exterior.
- Remove the egg rolls and drain on a wire rack to eliminate excess oil, maintaining their crisp texture.
- Craft a zesty Sriracha aioli by whisking mayonnaise with Sriracha sauce, Old Bay seasoning, and a pinch of salt until smooth and well-combined.
- Plate the hot, crispy crab cake egg rolls immediately, garnishing with thinly sliced scallions and serving alongside the spicy Sriracha aioli for dipping.
Notes
- Freeze egg rolls completely before frying to prevent them from falling apart and ensure a crispy exterior with a perfectly sealed filling.
- Use fresh lump crab meat for the most authentic and delicate flavor, avoiding stringy or canned alternatives that can compromise texture.
- Pat crab meat dry with paper towels to remove excess moisture, preventing soggy egg rolls and maintaining a crisp crunch when deep-fried.
- Consider baking egg rolls at 425°F for a healthier alternative, spraying with cooking spray and turning halfway through for even browning if you want to reduce oil consumption.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks, Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 70 mg