Description
Deliciously crispy Crab Cake Egg Rolls filled with lump crab meat, scallions, and a blend of spices, paired perfectly with a tangy chili-mustard dipping sauce. These egg rolls combine classic crab cake flavors with a crunchy fried wrapper for an irresistible appetizer or snack.
Ingredients
Scale
Crab Cake Egg Rolls
- 2 Tbsp. mayonnaise
- 1 Tbsp. Dijon mustard
- 1 tsp. chili-garlic sauce
- 1/2 tsp. Old Bay seasoning
- 8 oz. lump crab meat, picked through
- 1 scallion, sliced
- 1/3 cup panko bread crumbs
- 18 wonton wrappers
- Neutral oil, for frying (5 to 6 cups)
Chili-Mustard Dip
- 1/4 cup mayonnaise
- 1 scallion, sliced
- 1 Tbsp. chili-garlic sauce
- 1 Tbsp. Dijon mustard
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. soy sauce
- 2 tsp. granulated sugar
Instructions
- Prepare Crab Mixture: In a medium bowl, stir together mayonnaise, Dijon mustard, chili-garlic sauce, and Old Bay seasoning until smooth. In a small bowl, gently toss lump crab meat, sliced scallion, and panko bread crumbs until evenly combined. Fold the crab mixture into the mayo mixture until thoroughly mixed.
- Assemble Egg Rolls: Lay out a wonton wrapper with one corner facing you. Have a small bowl of water nearby. Place about 1 heaping tablespoon of the crab mixture in the center of the wrapper, leaving a small border around the edges. Dip your finger in water and brush it along the edges to help seal. Fold the bottom corner up over the filling, fold in the sides tightly, and then roll up away from you to form a tight egg roll. Repeat with remaining wrappers and filling.
- Fry Egg Rolls: Pour neutral oil into a large, heavy saucepan to a depth of 2 to 3 inches and heat over medium to 375°F (190°C), using a deep-fry thermometer to monitor the temperature. Fry the egg rolls in batches, cooking each until the wrapper is deep golden brown and crispy, about 3 to 4 minutes per batch. Use a slotted spoon or spider to remove the egg rolls and drain them on paper towels.
- Prepare Chili-Mustard Dip: In a small bowl, combine mayonnaise, sliced scallion, chili-garlic sauce, Dijon mustard, fresh lemon juice, soy sauce, and granulated sugar. Stir until well blended and smooth.
- Serve: Arrange the fried crab cake egg rolls on a platter and serve alongside the chili-mustard dip for dipping. Enjoy warm for the best flavor and texture.
Notes
- Be sure to pick through lump crab meat carefully to remove any shell pieces.
- Keep the wonton wrappers covered with a damp towel to prevent them from drying out while assembling.
- Maintain the oil temperature at 375°F to ensure even frying and prevent greasy egg rolls.
- Can be made ahead and fried just before serving to retain crispiness.
- Use a neutral oil with a high smoke point, such as vegetable or canola oil, for frying.
Nutrition
- Serving Size: 1 serving (3 egg rolls with dip)
- Calories: 400
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 60 mg
