Crab Cake Egg Rolls
Crab Cake Egg Rolls combine the rich, savory flavor of crab cakes with the crispy texture of fried egg rolls, creating a flavorful seafood appetizer with a crunchy bite.
Ingredients
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 breadcrumbs
- 18 wonton wrappers
- Neutral oil, for frying (5 to 6 c.)
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
Crab Cake Egg Rolls
- In a medium bowl, stir mayonnaise, mustard, chili-garlic sauce, and Old Bay until smooth. In a small bowl, toss crab meat, scallion, and panko until combined. Add crab mixture to mayo mixture and fold until combined.
- On a work surface, arrange a wonton wrapper with one corner facing you. Place a small bowl of water next to you. Dollop 1 heaping tablespoon crab mixture into the center of wrapper, leaving a small border. Dip your finger into water and brush edges of wrapper with water. Fold bottom corner up and over filling, then fold in the sides. Tightly tucking as you go, roll wrapper away from you. Repeat with remaining filling and wrappers.
- Into a large, heavy saucepan fitted with a deep-fry thermometer, pour oil to a depth of 2" to 3". Heat over medium heat until thermometer registers 375°. Working in batches, fry egg rolls until wrapper is deep golden brown, 3 to 4 minutes. Using a slotted spoon or a spider, transfer egg rolls to paper towels to drain.
Chili-Mustard Dip
- In a small bowl, stir mayonnaise, scallion, chili-garlic sauce, mustard, lime juice, soy sauce, and sugar until well combined.
- Transfer egg rolls to a platter. Serve with dip alongside.
Nutrition
Calories: 660kcalCarbohydrates: 58gProtein: 17gFat: 39gSaturated Fat: 4gCholesterol: 51mgSodium: 1054mgPotassium: 217mgFiber: 2gSugar: 2gCalcium: 95mgIron: 4mg
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