Crab Cake Egg Rolls

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:

1. Prepare the Crab Filling:
   • Beat the cream cheese until smooth.
   • Mix in the mayonnaise, sour cream, Worcestershire sauce, Old Bay seasoning, and white pepper until well combined.
   • Fold in the shredded cheddar cheese and lump crab meat.
2. Assemble the Egg Rolls:
   • Place approximately 1/2 cup of the crab filling in the center of each egg roll wrapper.
   • Brush the edges of the wrapper with the egg wash.
   • Fold and roll tightly, sealing the edges with additional egg wash as needed.
3. Freeze:
   • Freeze the assembled egg rolls for at least 2 hours until solid.
4. Fry:
   • Heat 3-4 inches of vegetable oil in a heavy pot or deep fryer to 300°F (150°C).
   • Fry the frozen egg rolls in batches, cooking each side for 2 minutes until golden brown.
   • Drain on a wire rack to remove excess oil.
5. Prepare the Sriracha Aioli:
   • Whisk together the mayonnaise, sriracha, Old Bay seasoning, and kosher salt until smooth.
6. Serve:
   • Serve the hot crab cake egg rolls immediately, garnished with sliced scallions.
   • Accompany with sriracha aioli for dipping.

Indulge in the delightful flavors of Maryland’s beloved crab cakes with these crispy and creamy crab cake egg rolls. They are irresistibly addictive and perfect for any occasion!