Description
These Crab Cake Egg Rolls combine the classic flavors of lump crab meat seasoned with Old Bay and Dijon mustard, wrapped in crispy wonton wrappers and fried to golden perfection. Served with a zesty chili-mustard dipping sauce, they make a delectable appetizer perfect for gatherings or a flavorful snack.
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 mayonnaise, Dijon mustard, chili-garlic sauce, and Old Bay seasoning until smooth. In a separate small bowl, toss lump crab meat, sliced scallion, and panko bread crumbs until combined. Fold the crab mixture gently into the mayo mixture until evenly incorporated.
- Assemble Egg Rolls: Lay one wonton wrapper on a flat surface with a corner pointing towards you. Place a small bowl of water nearby. Spoon one heaping tablespoon of the crab mixture into the center of the wrapper, leaving space around the edges. Dip your finger in water and moisten the edges of the wrapper. Fold the bottom corner over the filling, then fold in the sides tightly and roll the wrapper away from you to seal. Repeat the process with all wrappers and filling.
- 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 over medium heat until the oil reaches 375°F (190°C).
- Fry Egg Rolls: Working in batches to avoid overcrowding, carefully add the egg rolls to the hot oil. Fry until the wrappers are deep golden brown and crisp, about 3 to 4 minutes. Use a slotted spoon or spider to transfer the fried egg rolls to a paper towel-lined plate to drain excess oil.
- Prepare Chili-Mustard Dip: In a small bowl, mix 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 on the side for dipping.
Notes
- Ensure the oil temperature stays steady at 375°F to ensure crispy, non-greasy egg rolls.
- Pick through crab meat to remove any shells before mixing to avoid unpleasant bites.
- Do not overfill the wonton wrappers to prevent tearing during rolling or frying.
- If wonton wrappers become dry while working, cover them with a damp towel to keep pliable.
- Leftover egg rolls can be reheated in an air fryer or oven to maintain crispness.
Nutrition
- Serving Size: 1-2 egg rolls
- Calories: 280
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg
