Crab cake egg rolls are a delightful twist on traditional crab cakes, combining the rich, savory flavors of lump crab meat with the crispiness of egg roll wrappers. Perfect as an appetizer or a main course, these egg rolls are sure to impress your guests with their deliciousness and unique presentation. Paired with a tangy Sriracha aioli, they offer a flavorful experience that will leave everyone craving more.

Ingredients

For the Egg Rolls:

• 3 oz cream cheese, softened
• 2 tbsp mayonnaise
• 2 tbsp sour cream
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 1/4 tsp white pepper
• 1 cup shredded cheddar cheese
• 1 lb lump crab meat
• 16 egg roll wrappers
• 1 egg, beaten with 1 tbsp water (for egg wash)
• Vegetable oil for frying
• Sliced scallions for garnish

For the Sriracha Aioli:

• 1 cup mayonnaise
• 1 tbsp sriracha
• 1/2 tsp Old Bay seasoning

• Instructions

  Step 1: Prepare the Crab Filling

  1. Mix Cream Cheese Mixture: In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, Worcestershire sauce, Old Bay seasoning, and white pepper. Mix until smooth and well combined.
  2. Add Cheese and Crab Meat: Fold in the shredded cheddar cheese and lump crab meat gently to avoid breaking up the crab too much.

  Step 2: Assemble the Egg Rolls

  1. Prepare the Wrappers: Lay an egg roll wrapper on a clean surface with one corner pointing towards you (diamond shape).
  2. Add Filling: Place about 2 tablespoons of the crab filling in the center of the wrapper.
  3. Fold: Fold the bottom corner up over the filling, then fold in the sides. Roll tightly towards the top corner. Brush the top corner with the egg wash and press to seal.
  4. Repeat: Repeat the process with the remaining wrappers and filling.

  Step 3: Fry the Egg Rolls

  1. Heat Oil: In a large, deep skillet or fryer, heat about 2 inches of vegetable oil to 350°F (175°C).
  2. Fry: Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes.
  3. Drain: Remove the egg rolls with a slotted spoon and drain on paper towels.

  Step 4: Make the Sriracha Aioli

  1. Mix Ingredients: In a small bowl, combine the mayonnaise, sriracha, Old Bay seasoning, and kosher salt. Stir until well mixed.
  2. Serve: Transfer to a serving dish and set aside.

  Step 5: Serve

  1. Garnish: Arrange the egg rolls on a platter, garnish with sliced scallions.
  2. Dip: Serve with the Sriracha aioli on the side for dipping.

  Cook’s Notes and Variations

  Tips for Perfect Egg Rolls

  • Seal Well: Make sure to seal the egg rolls well to prevent filling from leaking out during frying.
  • Don’t Overfill: Avoid overfilling the wrappers to ensure they cook evenly and don’t burst open.
  • Keep Wrappers Moist: Keep the egg roll wrappers covered with a damp cloth to prevent them from drying out as you work.

  Variations

  • Spicy Crab Cake Egg Rolls: Add finely chopped jalapeños to the crab filling for a spicy kick.
  • Baked Version: For a healthier option, bake the egg rolls at 400°F (200°C) for 15-20 minutes or until golden brown, turning halfway through.
  • Different Fillings: Experiment with different cheeses like mozzarella or pepper jack for varying flavors.