Description
Delicious Crab Cake Egg Rolls combine the savory flavors of lump crab meat with a hint of spice, wrapped in crispy wonton wrappers and fried to golden perfection. Served with a vibrant chili-mustard dipping sauce, these egg rolls make an irresistible appetizer or snack that’s sure to impress.
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 Cake 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 the lump crab meat, sliced scallion, and panko bread crumbs until well combined. Gently fold the crab mixture into the mayonnaise mixture until evenly incorporated.
- Assemble the Egg Rolls: On a clean work surface, arrange a wonton wrapper with one corner pointing towards you. Keep a small bowl of water nearby. Place one 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 over the filling, tuck in the sides, and then roll the wrapper tightly away from you to seal. Repeat this process with the remaining filling and wrappers.
- Heat the Oil: 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), ensuring it is hot enough for frying the egg rolls properly.
- Fry the Egg Rolls: Working in batches to avoid overcrowding, carefully lower the egg rolls into the hot oil. Fry them for 3 to 4 minutes or until the wrappers turn deep golden brown and crispy. Use a slotted spoon or spider to transfer the cooked egg rolls onto paper towels to drain excess oil.
- Prepare the Chili-Mustard Dip: In a small bowl, combine the mayonnaise, sliced scallion, chili-garlic sauce, Dijon mustard, fresh lemon juice, soy sauce, and granulated sugar. Stir until all ingredients are well blended and the dip is smooth.
- Serve: Arrange the fried crab cake egg rolls on a platter and serve alongside the prepared chili-mustard dipping sauce for a flavorful appetizer or snack.
Notes
- Ensure the crab meat is free of shells before mixing for a smooth texture.
- Do not overfill the wonton wrappers to avoid bursting during frying.
- Maintain oil temperature at 375°F to achieve crispy, non-greasy egg rolls.
- Drain egg rolls well on paper towels to remove excess oil before serving.
- The chili-mustard dip can be made ahead and refrigerated for enhanced flavor.
Nutrition
- Serving Size: 1 egg roll with dip (approx. 100g)
- Calories: 280
- Sugar: 2.5g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 55mg
