Crab Cake Egg Rolls (Print Version)
# Ingredients:
01 -
1 pound fresh blue crab meat, lump.
02 -
1 cup cheddar cheese, shredded.
03 -
3 ounces cream cheese, room temp.
04 -
2 tablespoons sour cream.
05 -
2 tablespoons mayo.
06 -
1 teaspoon Old Bay seasoning mix.
07 -
1 teaspoon Worcestershire sauce.
08 -
1/4 teaspoon ground white pepper.
09 -
16 egg roll wrappers, large size.
10 -
1 whole egg.
11 -
Vegetable oil for frying.
12 -
1 cup mayonnaise for dip.
13 -
1 tablespoon hot Sriracha sauce.
14 -
1/2 teaspoon Old Bay (for dip).
15 -
1/4 teaspoon kosher salt for dip.
16 -
Chopped scallions to top.
# Instructions:
01 -
Whip up the cream cheese till smooth, then stir in mayo, sour cream, Worcestershire, Old Bay, and pepper. Gently mix in the crab and cheddar.
02 -
Spoon filling onto egg roll wrappers, brush edges with egg wash, fold sides, and roll tight.
03 -
Lay them on parchment paper and freeze for at least 2 hours until firm.
04 -
Get oil hot to 300°F. Fry 2 or 3 rolls at once for a couple of minutes on each side till golden brown.
05 -
Mix mayo, a dollop of Sriracha, a bit of Old Bay, and a pinch of salt for your dip.
06 -
Set crispy rolls on a rack to drain, sprinkle with scallions, and serve alongside the dip.
# Notes:
01 -
Freezing is essential before frying!
02 -
Store in the freezer up to 3 months.
03 -
Maintain the oil temperature for even frying.