Description
These Crab Cake Egg Rolls are a delicious fusion appetizer combining traditional crab cake flavors with the crispy, golden exterior of egg rolls. Filled with lump crab meat, scallions, and panko breadcrumbs, and served alongside a tangy chili-mustard dipping sauce, they make for an impressive starter or party snack that’s both crunchy and flavorful.
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 the crab filling: In a medium bowl, stir together mayonnaise, Dijon mustard, chili-garlic sauce, and Old Bay seasoning until smooth. In a separate small bowl, gently toss crab meat, sliced scallion, and panko bread crumbs until combined. Fold the crab mixture into the mayo mixture carefully until everything is evenly mixed.
- Assemble the egg rolls: Lay a wonton wrapper on a flat surface with one corner facing you. Have a small bowl of water nearby. Place about 1 heaping tablespoon of the crab mixture in the center of the wrapper, leaving a small border around the edges. Dip your finger in water and moisten the edges of the wrapper. Fold the bottom corner up and over the filling, then fold in the sides. Roll the wrapper away from you tightly, sealing the edges. Repeat with the remaining crab mixture and wonton wrappers.
- Heat oil for frying: Pour neutral oil into a large heavy saucepan to a depth of 2 to 3 inches. Attach a deep-fry thermometer and heat the oil over medium heat until it reaches 375°F (190°C).
- Fry the egg rolls: Working in batches to avoid overcrowding, carefully add the assembled egg rolls to the hot oil. Fry them for 3 to 4 minutes until the wrappers are deep golden brown and crisp. Use a slotted spoon or spider to remove the egg rolls and transfer them to paper towels to drain excess oil.
- Prepare the chili-mustard dip: In a small bowl, whisk together mayonnaise, sliced scallion, chili-garlic sauce, Dijon mustard, fresh lemon juice, soy sauce, and granulated sugar until well combined and smooth.
- Serve: Arrange the fried crab cake egg rolls on a platter and serve immediately with the chili-mustard dip alongside for dipping.
Notes
- Ensure the crab meat is fresh and picked thoroughly to avoid any shell pieces.
- Do not overfill the wonton wrappers to prevent breaking during frying.
- Maintain the oil temperature at 375°F for even frying and crispiness.
- Use neutral oil with a high smoke point such as canola or vegetable oil for frying.
- Serve the egg rolls immediately to enjoy their crispy texture.
- The dip can be made ahead and refrigerated to enhance flavor melding.
Nutrition
- Serving Size: 2 egg rolls with dip
- Calories: 330 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 21 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 70 mg
