CRAB CAKE EGG ROLLS

NGREDIENTS

CRAB CAKE EGG ROLLS

  • 3 ounces cream cheese , softened
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasonings
  • 1/4 teaspoon ground white pepper
  • 1 cup cheddar cheese , shredded
  • 1 pound lump blue crab meat
  • 16 large egg roll wrappers
  • 1 egg
  • Vegetable oil
  • Scallions

NSTRUCTIONS

MAKE CRAB MIXTURE

  • In a large mixing bowl, beat cream cheese well. Add mayonnaise and sour cream, blending well.
  • Add Worcestershire sauce, Old Bay and white pepper, blend again.
  • Add shredded cheese and crab meat, fold in by hand using a spatula. Set aside.
  • Set up a workstation with egg roll wrappers, keeping unused wrappers covered with a damp paper towel or tea towel. Beat egg with 1 tablespoon water.
  • Arrange egg roll wrapper like a diamond. Baste edges with egg wash. Place approximately 1/2 cup of crab mixture in the center.
  • Roll up the bottom, fold in sides, then continue to roll.
  • Freeze crab cake egg rolls for a minimum of 2 hours, but as long as 3 months. Seperate in freezer safe container using parchment or wax paper to prevent sticking.

FRY EGG ROLLS

  • Heat 3-4 inches of vegetable oil to 300 degrees in a deep fryer or heavy bottom sauce pan. Add 2-3 eggs rolls at a time depending on the size of your pot.
  • Fry for 2 minutes on each side, or until lightly browned.
  • Remove to a wire rack positioned over paper towels to drain.

MAKE DIPPING SAUCE

  • In a small bowl, whisk together mayonnaise, Sriracha, Old Bay Seasoning and coarse Kosher salt.
  • Cover and refrigerate until ready to serve.
  • Garnish egg rolls with sliced scallions and Sriracha aioli.
  • If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.

NUTRITION

Calories: 383kcal | Carbohydrates: 8g | Protein: 9g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 539mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 186IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1mg

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