Ingredients for - Crab Cake Egg Rolls
How to cook deliciously - Crab Cake Egg Rolls
1. Stage
In a medium bowl, stir mayonnaise, mustard, chili-garlic sauce, and Old Bay until smooth. In a small bowl, toss crab meat, scallion, and panko until combined. Add crab mixture to mayo mixture and fold until combined.
2. Stage
On a work surface, arrange a wonton wrapper with one corner facing you. Place a small bowl of water next to you. Dollop 1 heaping tablespoon crab mixture into the center of wrapper, leaving a small border. Dip your finger into water and brush edges of wrapper with water. Fold bottom corner up and over filling, then fold in the sides. Tightly tucking as you go, roll wrapper away from you. Repeat with remaining filling and wrappers.
3. Stage
Into a large, heavy saucepan fitted with a deep-fry thermometer, pour oil to a depth of 2" to 3". Heat over medium heat until thermometer registers 375°. Working in batches, fry egg rolls until wrapper is deep golden brown, 3 to 4 minutes. Using a slotted spoon or a spider, transfer egg rolls to paper towels to drain.
4. Stage
In a small bowl, stir mayonnaise, scallion, chili-garlic sauce, mustard, lime juice, soy sauce, and sugar until well combined.
5. Stage
Transfer egg rolls to a platter. Serve with dip alongside.
