Ingredients
- 3 oz cream cheese, softened
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/4 tsp white pepper
- 1 cup shredded cheddar cheese
- 1 lb lump crab meat
- 16 egg roll wrappers
- 1 egg, beaten with 1 tbsp water for egg wash
- Vegetable oil for frying
- Sliced scallions for garnish
For the Sriracha Aioli:
- 1 cup mayonnaise
- 1 tbsp sriracha
- 1/2 tsp Old Bay seasoning
- 1/4 tsp kosher salt
Instructions
- Make the crab filling: Start by beating the softened cream cheese in a bowl until it’s smooth and creamy (no lumps here!). Mix in the mayo, sour cream, Worcestershire sauce, Old Bay, and white pepper. Once that’s all combined, fold in the shredded cheddar cheese and lump crab meat. The crab filling should be rich, creamy, and well-seasoned at this point.
- Assemble the egg rolls: Lay out your egg roll wrappers on a clean surface. Place about ½ cup of the crab filling in the center of each wrapper. Brush the edges with the egg wash (this will help seal everything up). Fold the bottom corner over the filling, fold in the sides, and roll it up tightly, making sure to seal the edges. Don’t skimp on the egg wash here—you want those rolls sealed tight!
Tip: I’ve found that freezing the assembled egg rolls for at least 2 hours makes them much easier to fry. They hold their shape better and get extra crispy.
- Fry to perfection: Heat 3-4 inches of vegetable oil in a deep pot to about 300°F. Work in batches and fry the frozen egg rolls for about 2 minutes per side, or until golden brown and crispy. Drain them on a wire rack to keep them nice and crisp.
- Whip up the sriracha aioli: While the egg rolls cool slightly, mix up the aioli by combining the mayo, sriracha, Old Bay, and salt. It’s spicy, tangy, and the perfect dipping sauce for these rolls.
Notes
Serving these beauties up (because presentation matters!)
When it comes to serving these Crab Cake Egg Rolls, I like to keep things simple but elegant. A sprinkle of thinly sliced scallions adds a pop of color and a bit of freshness. Arrange the egg rolls on a platter, cut a few in half so guests can see the luscious filling, and serve them with the sriracha aioli on the side. If you’re feeling fancy, you can even add a lemon wedge or two for a little citrus brightness.
These also pair wonderfully with a light side salad or a few roasted veggies to round out the meal. But if you’re serving these at a party, they’re perfect as-is for a bite-sized treat.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dinner