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If you’re craving an appetizer that brings together the best of seafood and crisp, golden fried goodness, you have to try this Crab Cake Egg Rolls with Chili-Mustard Dipping Sauce Recipe. Imagine tender, seasoned lump crab meat wrapped snugly in a delicate wonton, fried up to perfection, and paired with a tangy, slightly spicy dipping sauce that elevates every bite. This dish is a beautiful balance of textures and flavors that’s perfect for sharing with friends or impressing guests at your next gathering. It’s a delightful twist on classic crab cakes, turning them into portable, crunchy treats that sing with zest and warmth.
Ingredients You’ll Need
The magic of this Crab Cake Egg Rolls with Chili-Mustard Dipping Sauce Recipe comes from simple yet carefully chosen ingredients that each play a crucial role. From the luscious crab meat to the crispy wonton wrappers and the vibrant dipping sauce, every element combines to create a harmonious burst of flavor and texture.
- 2 Tbsp. mayonnaise: Adds creaminess and helps bind the crab filling with a smooth finish.
- 1 Tbsp. Dijon mustard: Offers a gentle tang that brightens the crab mixture.
- 1 tsp. chili-garlic sauce: Brings a subtle kick and depth of flavor without overpowering.
- 1/2 tsp. Old Bay seasoning: The classic seafood seasoning adds warmth and complexity.
- 8 oz. lump crab meat: The star of the show—sweet, flaky, and tender.
- 1 scallion, sliced: Adds fresh, mild onion notes and pops of green color.
- 1/3 cup panko bread crumbs: Gives structure and a gentle crunch inside the egg roll.
- 18 wonton wrappers: Thin and delicate, perfect for frying to golden crispiness.
- Neutral oil (5 to 6 cups): Essential for deep frying without imparting additional flavors.
- 1/4 cup mayonnaise (for sauce): Creates a creamy base to balance the spicy sauce.
- 1 scallion, sliced (for sauce): Provides freshness and a green garnish element in the sauce.
- 1 Tbsp. chili-garlic sauce (for sauce): Infuses a bold, spicy flavor to the dipping sauce.
- 1 Tbsp. Dijon mustard (for sauce): Adds tang and sharpness to brighten the sauce.
- 1 Tbsp. fresh lemon juice: Brings zesty acidity that cuts through richness.
- 1 Tbsp. soy sauce: Adds umami and depth for a balanced sauce.
- 2 tsp. granulated sugar: Smooths out the flavors with a bit of sweetness.
How to Make Crab Cake Egg Rolls with Chili-Mustard Dipping Sauce Recipe
Step 1: Prepare the Crab Mixture
Start by stirring together the mayonnaise, Dijon mustard, chili-garlic sauce, and Old Bay seasoning in a bowl until everything is smooth and well combined. Then, in a separate bowl, gently toss the lump crab meat, sliced scallion, and panko bread crumbs to distribute all the ingredients evenly without breaking up the crab meat too much. Finally, fold the crab mixture into the mayonnaise mixture carefully, ensuring every morsel gets infused with flavor while preserving the luscious texture of the crab.
Step 2: Assemble the Egg Rolls
Lay out a wonton wrapper with a corner facing you, and keep a small bowl of water nearby. Place a heaping tablespoon of the crab mixture into the center of the wrapper, leaving a small border to seal later. Moisten the edges of the wrapper with water using your finger. Fold the bottom corner up over the filling, then fold in the sides, and roll tightly away from you. Seal the final edge with a little water. Repeat this for all wrappers and filling—it can get addictive!
Step 3: Heat the Oil
Pour neutral oil into a heavy saucepan until it’s 2 to 3 inches deep. Heat over medium heat until the oil reaches 375°F (190°C), giving you that perfect temperature for deep frying—crispy outside, tender inside. Use a deep-fry thermometer for accuracy if you have one.
Step 4: Fry the Egg Rolls
Carefully place the assembled egg rolls in batches into the hot oil. Fry each batch for 3 to 4 minutes until the wrappers turn a rich golden brown and crisp. Use a slotted spoon or spider to remove them and drain on paper towels to get rid of excess oil. Watching them bubble and turn golden is an instant joy for any home cook!
Step 5: Prepare the Chili-Mustard Dipping Sauce
While the egg rolls fry, mix together the mayonnaise, sliced scallion, chili-garlic sauce, Dijon mustard, fresh lemon juice, soy sauce, and granulated sugar in a small bowl until smooth and well blended. This vibrant sauce is creamy with a bright, spicy punch, making it the perfect companion for the savory egg rolls.
Step 6: Serve Immediately
Arrange the warm Crab Cake Egg Rolls with Chili-Mustard Dipping Sauce Recipe on a serving platter and offer the dipping sauce alongside. The moment you dip a crunchy egg roll into the creamy, tangy sauce, you’ll see why this recipe is a crowd-pleaser and a treasured favorite.
How to Serve Crab Cake Egg Rolls with Chili-Mustard Dipping Sauce Recipe
Garnishes
Sprinkling extra sliced scallions over the egg rolls or serving them with fresh lemon wedges nearby adds a fresh brightness and a touch of color that makes your dish visually irresistible. A light dusting of paprika or Old Bay seasoning on the plate can also tie the flavors together beautifully.
Side Dishes
These egg rolls go wonderfully with light, refreshing sides like a crisp cucumber salad, coleslaw with a tangy dressing, or a simple mixed greens salad to balance the richness of the fried wrappers. Steamed jasmine rice or garlic butter noodles can also complement the dish if you want a more substantial meal.
Creative Ways to Present
For a dinner party or special gathering, serve the crab cake egg rolls on a wooden board alongside small bowls of the chili-mustard dipping sauce, garnished with fresh herbs and edible flowers for a wow factor. You can also experiment by slicing the egg rolls diagonally to showcase the crab filling, arranging them neatly in rows for easy sharing and beautiful presentation.
Make Ahead and Storage
Storing Leftovers
Leftovers of these Crab Cake Egg Rolls with Chili-Mustard Dipping Sauce Recipe can be stored in an airtight container in the refrigerator for up to 2 days. To keep them crispy, place a paper towel at the bottom of the container to absorb excess moisture.
Freezing
If you want to prepare the egg rolls ahead of time, assemble them and freeze on a parchment-lined tray until firm. Then transfer to a freezer-safe bag or container. They can be frozen for up to 1 month. Fry them straight from the freezer for best results—just add an extra minute or two to the cooking time.
Reheating
To reheat, avoid the microwave which can make the wrappers soggy. Instead, bake the egg rolls in a preheated 375°F (190°C) oven for about 10 minutes or until they regain their crispiness. Alternatively, a quick re-fry or air fryer reheating works beautifully to bring back that delightful crunch.
FAQs
Can I use canned crab meat instead of lump crab meat?
While fresh lump crab meat is best for its texture and flavor, you can use canned crab meat in a pinch. Just be sure to drain it well and pick through for any shells to maintain the delicate bite expected from this recipe.
Is it possible to bake these egg rolls instead of frying?
Yes! Baking is a healthier alternative. Brush the assembled egg rolls lightly with oil, arrange on a parchment-lined baking sheet, and bake at 400°F (200°C) for 15-20 minutes until golden and crispy, turning once halfway through.
What can I substitute for chili-garlic sauce if I don’t have it?
If chili-garlic sauce is unavailable, you can substitute it with sriracha or a mix of chili flakes and minced garlic for a similar flavor profile, though the exact balance of heat and garlic might vary slightly.
Can I prepare the dipping sauce in advance?
The dipping sauce can be made a day ahead and stored in the refrigerator. Just give it a quick stir before serving to recombine, as a little separation may occur.
How do I make sure my egg rolls don’t burst while frying?
Proper sealing of the wonton wrappers is key—moisten the edges well and roll tightly without overfilling. Also, fry in oil that is hot enough (around 375°F) to seal the wrapper quickly and prevent bursting.
Final Thoughts
This Crab Cake Egg Rolls with Chili-Mustard Dipping Sauce Recipe is a treasure to add to your appetizer repertoire—elegant yet approachable, packed with flavor, and sure to become a beloved favorite. Dive into this crispy, savory, and tangy delight sometime soon, and watch how it transforms any gathering into a feast full of smiles and satisfied sighs. Trust me, once you’ve tried this, it will be on repeat in your kitchen!
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Crab Cake Egg Rolls with Chili-Mustard Dipping Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Delicious crab cake egg rolls filled with lump crab meat, scallions, and panko breadcrumbs, perfectly fried until crispy and golden. Served with a tangy and spicy chili-mustard dipping sauce, this appetizer combines classic flavors with an irresistible crunch, perfect for entertaining or a tasty snack.
Ingredients
Crab Cake Mixture
- 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
Egg Rolls
- 18 wonton wrappers
- Neutral oil, for frying (5 to 6 cups)
Chili-Mustard Dipping Sauce
- 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 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 the lump crab meat, sliced scallion, and panko bread crumbs to combine. Fold the crab mixture into the mayonnaise mixture until evenly mixed.
- Assemble the egg rolls: On a clean work surface, arrange a wonton wrapper with one 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 a small border around the edges. Dip your finger into the 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 the edge with a little water. Repeat this process with the remaining filling and wrappers.
- Heat the oil for frying: In a large, heavy saucepan fitted with a deep-fry thermometer, pour in neutral oil to a depth of 2 to 3 inches. Heat over medium heat until the oil reaches 375°F (190°C), suitable for deep frying.
- Fry the egg rolls: Working in batches to avoid overcrowding, carefully place the egg rolls into the hot oil. Fry them for 3 to 4 minutes or until the wrappers turn a deep golden brown and crisp. Use a slotted spoon or spider to transfer the fried egg rolls to paper towels for draining excess oil.
- Prepare the chili-mustard dipping sauce: In a small bowl, mix the mayonnaise, sliced scallion, chili-garlic sauce, Dijon mustard, fresh lemon juice, soy sauce, and granulated sugar until well combined and smooth.
- Serve: Arrange the warm crab cake egg rolls on a platter and serve alongside the chili-mustard dipping sauce for dipping.
Notes
- Make sure to pick through the crab meat carefully to remove any shells before mixing.
- Do not overfill the wonton wrappers to prevent them from bursting while frying.
- Maintain the oil temperature at 375°F to ensure crispy, non-greasy egg rolls.
- Can be made ahead and fried just before serving for best freshness.
- Leftover egg rolls can be reheated in an oven or air fryer for crispiness.
