Crispy Crab Rolls (Print Version)
# Ingredients:
01 -
1 pound lump blue crab meat.
02 -
1/4 teaspoon white pepper.
03 -
1 teaspoon Worcestershire sauce.
04 -
1 teaspoon Old Bay seasoning.
05 -
1 egg.
06 -
2 tablespoons sour cream.
07 -
16 large egg roll wrappers.
08 -
Vegetable oil for frying.
09 -
1 cup shredded cheddar cheese.
10 -
Scallions for garnish.
11 -
2 tablespoons mayonnaise.
12 -
1/4 teaspoon kosher salt.
13 -
1 cup mayonnaise for aioli.
14 -
1/2 teaspoon Old Bay for aioli.
15 -
1 tablespoon Sriracha.
16 -
3 oz cream cheese, softened.
# Instructions:
01 -
Whip the cream cheese until fluffy, then mix in sour cream, mayo, Worcestershire, Old Bay, and pepper. Gently stir in the crab and cheddar cheese.
02 -
Spoon filling onto egg roll wrappers, fold and roll while sealing edges with egg wash.
03 -
Lay the rolls on parchment paper and freeze them for at least 2 hours.
04 -
Warm oil to 300°F, then fry 2 to 3 rolls at once for about 2 minutes per side until crispy and golden.
05 -
Mix mayo with Sriracha, Old Bay, and salt until smooth.
06 -
Place rolls on a wire rack to drain, sprinkle with scallions, and pair with the aioli before serving.
# Notes:
01 -
Freeze rolls ahead of frying.
02 -
Can be stored in freezer up to 90 days.
03 -
Maintain an even oil heat.