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Crab Cake Egg Rolls with Chili-Mustard Dipping Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 119 reviews
  • Author: Emily
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 6 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Description

Deliciously crispy Crab Cake Egg Rolls filled with flavorful lump crab meat, scallions, and panko, served with a zesty chili-mustard dipping sauce. Perfect as an appetizer or party snack, these egg rolls are deep-fried to golden perfection and paired with a tangy, spicy dip that complements the seafood filling beautifully.

Ingredients

Units Scale

Crab Cake Egg Rolls

  • 2 Tbsp. mayonnaise
  • 1 Tbsp. Dijon mustard
  • 1 tsp. chili-garlic sauce
  • 1/2 tsp. 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 cups)

Chili-Mustard Dip

  • 1/4 cup mayonnaise
  • 1 scallion, sliced
  • 1 Tbsp. chili-garlic sauce
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. soy sauce
  • 2 tsp. granulated sugar

Instructions

  1. Prepare the crab mixture: In a medium bowl, stir together mayonnaise, Dijon mustard, chili-garlic sauce, and Old Bay seasoning until smooth. In a separate small bowl, gently toss the lump crab meat, sliced scallion, and panko bread crumbs to combine. Fold the crab mixture into the mayonnaise mixture until evenly mixed.
  2. Assemble the egg rolls: On a clean work surface, arrange a wonton wrapper with one corner pointing towards you. Place a small bowl of water nearby. Spoon one heaping tablespoon of the crab mixture into the center of the wrapper, leaving a small border around the edges. Dip your finger into the water and moisten the edges of the wrapper. Fold the bottom corner up over the filling, then fold in the sides. Roll the wrapper tightly away from you, sealing the edge with a little water. Repeat this process with the remaining filling and wrappers.
  3. Heat the oil for frying: In a large, heavy saucepan fitted with a deep-fry thermometer, pour in neutral oil to a depth of 2 to 3 inches. Heat over medium heat until the oil reaches 375°F (190°C), suitable for deep frying.
  4. Fry the egg rolls: Working in batches to avoid overcrowding, carefully place the egg rolls into the hot oil. Fry them for 3 to 4 minutes or until the wrappers turn a deep golden brown and crisp. Use a slotted spoon or spider to transfer the fried egg rolls to paper towels for draining excess oil.
  5. Prepare the chili-mustard dipping sauce: In a small bowl, mix the mayonnaise, sliced scallion, chili-garlic sauce, Dijon mustard, fresh lemon juice, soy sauce, and granulated sugar until well combined and smooth.
  6. Serve: Arrange the warm crab cake egg rolls on a platter and serve alongside the chili-mustard dipping sauce for dipping.

Notes

  • Use lump crab meat for best texture and flavor, ensuring it is picked through to remove any shells.
  • Ensure the oil is at the correct temperature before frying to achieve a crispy exterior without absorbing too much oil.
  • Do not overcrowd the pan when frying; this lowers the oil temperature and results in greasy egg rolls.
  • The dipping sauce can be made ahead and refrigerated to let flavors meld.
  • Leftover egg rolls can be reheated in an oven or air fryer to retain crispiness.

Nutrition

  • Serving Size: 1 serving (3 egg rolls with dip)
  • Calories: 380
  • Sugar: 3g
  • Sodium: 550mg
  • Fat: 24g
  • Saturated Fat: 4g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 15g
  • Cholesterol: 55mg

Find it online: https://emilyquickdinners.com/crab-cake-egg-rolls-with-chili-mustard-dipping-sauce-recipe/