CRAB CAKE EGG ROLLS
Steps:
- 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.
- 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.
- 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 Facts : Calories 383 kcal, Carbohydrate 8 g, Protein 9 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 44 mg, Sodium 539 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CRAB EGG ROLLS
Make and share this Crab Egg Rolls recipe from Food.com.
Provided by Diana Adcock
Categories Crab
Time 40m
Yield 8 egg rolls, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skilled over medium high heat saute the minced garlic in the 1 T.
- oil.
- Quickly stir in the cabbage, pea pods, water chestnuts, and onions.
- Stir fry for 4 minutes.
- Stir in the crab, egg, soy sauce, and pepper.
- Stir well.
- Add the pepper flakes if using.
- Remove from heat and let stand for 10 minutes-you want to be able to handle it without burning your fingers.
- Heat oil in a heavy skillet over medium high heat.
- Lay out the wrappers and divide mixture evenly.
- Wrap envelope style.
- Example: You want the 4 points of the wrapper up, down, right and left.
- At the lower point place mixture and form into a mini log.
- fold the bottom up and over log.
- Fold in sides.
- Moisten top with water and begin to roll egg roll from bottom until totally wrapped.
- When oil is hot fry 4 at a time, rolling and cooking until evenly golden brown.
- Repeat.
- Serve with stir fried veggies and dipping sauce.
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