CRAB CAKE EGG ROLLS
INGREDIENTS
Crab Cake Egg Rolls
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon chili-garlic sauce
- 1/2 teaspoon 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 c.)
Chili-Mustard Dip
- 1/4 cup mayonnaise
- 1 scallion, sliced
- 1 tablespoon chili-garlic sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon soy sauce
- 2 teaspoon granulated sugar
DIRECTIONS
1. In a medium bowl, stir mayonnaise, mustard, chili-garlic sauce, and Old Bay until smooth. In a small bowl, toss crab meat, scallion, and panko until combined. Add crab mixture to mayo mixture and fold until combined.
2. On a work surface, arrange a wonton wrapper with one corner facing you. Place a small bowl of water next to you. Dollop 1 heaping tablespoon crab mixture into the center of wrapper, leaving a small border. Dip your finger into water and brush edges of wrapper with water. Fold bottom corner up and over filling, then fold in the sides. Tightly tucking as you go, roll wrapper away from you. Repeat with remaining filling and wrappers.
3. Into a large, heavy saucepan fitted with a deep-fry thermometer, pour oil to a depth of 2" to 3". Heat over medium heat until thermometer registers 375°. Working in batches, fry egg rolls until wrapper is deep golden brown, 3 to 4 minutes. Using a slotted spoon or a spider, transfer egg rolls to paper towels to drain.
Chili-Mustard Dip:
1. In a small bowl, stir mayonnaise, scallion, chili-garlic sauce, mustard, lime juice, soy sauce, and sugar until well combined.
2. Transfer egg rolls to a platter. Serve with dip alongside.
Subscribe to my Instagram for exclusive content, updates and many more! Click HERE to join.
SIGN UP FOR FREE RECIPES straight to your inbox HERE