Description
Deliciously crispy Crab Cake Egg Rolls filled with lump crab meat, seasoned with Old Bay and scallions, wrapped in wonton wrappers, and fried to golden perfection. Served with a tangy and spicy chili-mustard dipping sauce, these appetizers are perfect for parties or a tasty 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 Cake Mixture: 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 lump crab meat, sliced scallion, and panko bread crumbs until combined. Fold the crab mixture into the mayo mixture until well incorporated.
- Assemble Egg Rolls: On a clean work surface, position a wonton wrapper with a 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 border around the edges. Dip your finger in water and moisten the edges of the wrapper. Fold the bottom corner up over the filling, then fold in the sides. Roll the wrapper tightly away from you, sealing well. Repeat this process for the remaining crab mixture and 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 Egg Rolls: Working in batches to avoid overcrowding, carefully fry the egg rolls in the hot oil until the wrappers are deep golden brown and crispy, about 3 to 4 minutes. Use a slotted spoon or spider strainer to transfer them to paper towels to drain excess oil.
- Prepare Chili-Mustard Dip: In a small bowl, stir together mayonnaise, sliced scallion, chili-garlic sauce, Dijon mustard, fresh lemon juice, soy sauce, and granulated sugar until well mixed and smooth.
- Serve: Arrange the crab cake egg rolls on a platter and serve warm alongside the chili-mustard dipping sauce.
Notes
- Be sure to pick through the crab meat carefully to remove any shells.
- Keep the wonton wrappers covered with a damp towel while assembling to prevent drying out.
- Maintain the oil temperature at 375°F for even frying and crispy texture.
- Use a neutral oil with a high smoke point like canola or vegetable oil for frying.
- If you prefer, you can bake the egg rolls at 400°F for 15-20 minutes for a lighter option, turning halfway through.
- Leftover egg rolls can be reheated in an air fryer at 350°F for 3-4 minutes to restore crispiness.
Nutrition
- Serving Size: 1 serving (3 egg rolls with dip)
- Calories: 420
- Sugar: 3g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 80mg
