Crab Cake Egg Rolls
User Reviews
4.2
Crab Cake Egg Rolls
Description
This recipe starts by blending cream cheese, mayonnaise, sour cream, Worcestershire sauce, Old Bay seasoning, white pepper, shredded cheddar, and lump crab meat to make a creamy crab cake filling. The mixture is placed onto egg roll wrappers, which are carefully rolled and sealed with an egg wash. Before frying, the egg rolls are frozen for at least two hours to ensure they hold their shape and cook evenly.
The egg rolls are deep-fried in vegetable oil at 300°F until golden and crispy on all sides. The frying process creates a crunchy shell enclosing a smooth, cheesy, and well-seasoned crab filling. Serving them with the Sriracha Old Bay aioli, a mayonnaise-based spicy dip with Old Bay seasoning and sriracha, provides a complementary zesty flavor that enhances the egg rolls.
These crab cake egg rolls make for an appetizer or snack that combines the richness of crab cakes with the satisfying crunch of fried egg rolls. Their preparation involves freezing before frying, allowing batch cooking and storage. The recipe includes tips on handling the egg roll wrappers and freezing the assembled rolls properly to prevent sticking.
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 seasoning
- 1/4 teaspoon ground white pepper
- 1 cup cheddar cheese , shredded
- 1 pound blue crab meat lump
- 16 egg roll wrappers large
- 1 egg
- vegetable oil
- scallions
Sriracha Old Bay Aioli
- 1 cup mayonnaise
- 1 tablespoon sriracha
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon kosher salt coarse
Instructions
Make Crab Mixture
- In a large mixing bowl, beat the cream cheese until smooth. Add the mayonnaise and sour cream, blending well.
- Add the Worcestershire sauce, Old Bay and white pepper, blend again.
- Fold in the shredded cheese and crab meat by hand. Set aside.
- Set up a workstation with egg roll wrappers, keeping unused wrappers covered with a damp paper towel or tea towel. Beat the 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 mayonnaise, Sriracha, Old Bay Seasoning and 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 8g | 3% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 44mg | 15% |
| Sodium | 539mg | 22% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 186IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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