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
Scale
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.
