Crab Cake Egg Rolls with Sweet Chili Aioli
By Miles Carr
Prep
20 min
Cook
15 min
Total
35 min
Servings
12
Level
Easy
These crab cake egg rolls can be made in 35 minutes using any of three preparation methods. The egg rolls contain generous amounts of crab meat and cream cheese seasoned with Old Bay. The egg rolls have a crisp wrapper. Sweet chili aioli is provided on the side for dipping.
I thoroughly rinse and drain the crab meat. I add it to the cream cheese mixture at the end to keep the inside filling from becoming too wet and to add larger pieces of crab meat to the filling (I like larger pieces of crab in the product). Use only 2 to 3 tablespoons per wrapper to keep the wrapper intact when baking. Wet paper towels and lay them on unrolled wrappers to help keep the wrappers soft when assembling.
For frying, I use a deep fryer or pot at 350°F and cook only a few egg rolls at a time to prevent the oil temperature from dropping and the egg rolls from absorbing too much oil. Make sure to tightly seal the egg rolls, using water to seal the last seam. Fried egg rolls can be placed on a wire rack. Paper towels trap steam underneath.
The air fryer and oven recipes call for cooking spray and turning the food over halfway through cooking. Frying gives the deepest brown wrapper, and air fryer and oven foods are easier to clean.
Why you'll love this recipe
- 1Three ways to cook with the deep fryer, air fryer, or other oven you have at home.
- 2The filling is prepared in one large bowl, not shaped into crab cakes.
- 3Twelve egg rolls can be used as part of a snack buffet for parties or games. Egg rolls can be used as a main dish with a dipping sauce.
- 4Lump crab meat stays intact when added to the filling after it is folded.
- 5The sweet chili aioli takes one small bowl and three ingredients to prepare.
- 6You can assemble the rolls before cooking. This saves time when serving multiple people.
Ingredients
- •8 oz cream cheese (softened)
- •¼ cup mayonnaise (for the egg roll filling)
- •8 oz lump crab meat (drained and picked over for shells)
- •2 green onions (finely chopped)
- •¼ cup red bell pepper (finely diced)
- •1 tsp Worcestershire sauce
- •2 tsp Old Bay seasoning
- •1 tsp lemon juice (freshly squeezed)
- •12 egg roll wrappers
- •3 cups neutral oil (for frying, or use cooking spray for air frying or baking)
- •½ cup mayonnaise (for the sweet chili aioli)
- •2 tbsp sweet chili sauce
- •1 tsp lime juice
Instructions
- 1
Mix the softened cream cheese, mayonnaise, green onions, red bell pepper, Worcestershire sauce, Old Bay seasoning, and lemon juice in a large bowl until smooth.
- 2
Fold in the lump crab meat gently, keeping the chunks intact.
- 3
Set an egg roll wrapper on the work surface in a diamond shape and place about 2 to 3 tablespoons of filling in the center.
- 4
Fold the bottom corner over the filling, fold in both side corners, then roll tightly away from you and seal the final corner with a dab of water.
- 5
For deep frying, heat the oil to 350°F (175°C). Fry the egg rolls in batches for 3 to 5 minutes, turning occasionally, until deep golden brown and crisp, then drain on a wire rack.
- 6
For air frying, preheat the air fryer to 400°F (200°C). Spray the egg rolls with cooking spray and cook them in a single layer for 8 to 12 minutes, flipping halfway through, until golden and crisp.
- 7
For baking, preheat the oven to 425°F (220°C). Put the egg rolls on a parchment-lined baking sheet, spray with cooking spray, and bake for 15 to 20 minutes, flipping once, until golden brown and bubbling.
- 8
Whisk the mayonnaise, sweet chili sauce, and lime juice in a small bowl until smooth. Serve beside the hot egg rolls.
FAQ
Nutrition (per serving)
210
Calories
Reviews
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