Description
These Crab Cake Egg Rolls combine the classic flavors of crab cakes with the crispy, golden crunch of egg rolls. Filled with lump crab meat, scallions, and a zesty chili-mustard sauce, then deep-fried to perfection, they make an irresistible appetizer or party snack paired with a tangy chili-mustard dipping sauce.
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 the mayonnaise, Dijon mustard, chili-garlic sauce, and Old Bay seasoning until smooth. In a separate small bowl, toss together the lump crab meat, sliced scallion, and panko bread crumbs until combined. Fold the crab mixture into the mayonnaise mixture gently until evenly incorporated.
- Assemble Egg Rolls: Lay a wonton wrapper on a flat surface with one corner facing you. Have a small bowl of water nearby. Place a heaping tablespoon of the crab filling in the center of the wrapper, leaving a small border. Dip your finger into the water and brush the edges of the wrapper to moisten. Fold the bottom corner up over the filling, then fold in the sides tightly, and roll the wrapper away from you to seal. Repeat with remaining wrappers and filling.
- Fry Egg Rolls: Pour neutral oil into a large heavy saucepan fitted with a deep-fry thermometer to a depth of 2 to 3 inches. Heat the oil over medium heat until it reaches 375°F. Working in batches, carefully fry the egg rolls for 3 to 4 minutes until the wrappers turn deep golden brown and crispy. Use a slotted spoon or spider to transfer the cooked egg rolls to a paper towel-lined plate to drain excess oil.
- Prepare Chili-Mustard Dip: In a small bowl, whisk together the mayonnaise, sliced scallion, chili-garlic sauce, Dijon mustard, fresh lemon juice, soy sauce, and granulated sugar until thoroughly combined and smooth.
- Serve: Arrange the fried crab cake egg rolls on a platter and serve alongside the prepared chili-mustard dipping sauce for a delicious appetizer experience.
Notes
- Ensure crab meat is picked through carefully to remove shells for the best texture.
- Keep the oil temperature steady at 375°F to avoid undercooked or greasy egg rolls.
- You can prepare the crab mixture a few hours in advance and refrigerate.
- Use neutral oil with a high smoke point such as canola or vegetable oil for frying.
- If desired, serve with extra lemon wedges for added freshness.
Nutrition
- Serving Size: 1 egg roll with dip
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 55 mg
