CRAB CAKE EGG ROLLS
3 ounces cream cheese , softened
2 tablespoons mayonnaise
2 tablespoons sour cream
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasonings
1/4 teaspoon ground white pepper
1 cup cheddar cheese , shredded
1 pound lump blue crab meat
16 large egg roll wrappers
SRIRACHA OLD BAY AIOLI
1 cup mayonnaise
1 tablespoon Sriracha
1/2 teaspoon Old Bay seasoning
1/4 teaspoon coarse Kosher salt
MAKE CRAB MIXTURE
In a large mixing bowl, beat cream cheese well. Add mayonnaise and sour cream, blending well.
Add Worcestershire sauce, Old Bay and white pepper, blend again.
Add shredded cheese and crab meat, fold in by hand using a spatula. Set aside.
cheese and crab meat
Set up a workstation with egg roll wrappers, keeping unused wrappers covered with a damp paper towel or tea towel. Beat egg with 1 tablespoon water.
Arrange egg roll wrapper like a diamond. Baste edges with egg wash. Place approximately 1/2 cup of crab mixture in the center.
Roll up the bottom, fold in sides, then continue to roll.
how to roll an egg roll
Freeze 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 vegetable oil to 300 degrees 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 mayonnaise, Sriracha, Old Bay Seasoning and coarse Kosher salt.
Cover and refrigerate until ready to serve.
Garnish 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.