Description
Delicious and crispy crab cake egg rolls filled with creamy crab and cheddar cheese, perfect for a party appetizer.
Ingredients
Scale
- 1 pound fresh blue crab meat, lump
- 1 cup cheddar cheese, shredded
- 3 ounces cream cheese, room temp
- 2 tablespoons sour cream
- 2 tablespoons mayo
- 1 teaspoon Old Bay seasoning mix
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon ground white pepper
- 16 egg roll wrappers, large size
- 1 whole egg
- Vegetable oil for frying
- 1 cup mayonnaise for dip
- 1 tablespoon hot Sriracha sauce
- 1/2 teaspoon Old Bay (for dip)
- 1/4 teaspoon kosher salt for dip
- Chopped scallions to top
Instructions
- Whip up the cream cheese till smooth, then stir in mayo, sour cream, Worcestershire, Old Bay, and pepper. Gently mix in the crab and cheddar.
- Spoon filling onto egg roll wrappers, brush edges with egg wash, fold sides, and roll tight.
- Lay them on parchment paper and freeze for at least 2 hours until firm.
- Get oil hot to 300°F. Fry 2 or 3 rolls at once for a couple of minutes on each side till golden brown.
- Mix mayo, a dollop of Sriracha, a bit of Old Bay, and a pinch of salt for your dip.
- Set crispy rolls on a rack to drain, sprinkle with scallions, and serve alongside the dip.
Notes
- Ensure the crab meat is fresh for best flavor.
- For a spicier dip, adjust the amount of Sriracha to taste.
- These egg rolls can be made ahead of time and stored in the freezer before frying.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 45mg
Keywords: Crab Cake Egg Rolls, Appetizer, Seafood, Fried Food