Crispy Crab Rolls (Print Version)
# Ingredients:
01 -
3 oz softened cream cheese.
02 -
1 teaspoon Worcestershire sauce.
03 -
1/4 teaspoon ground white pepper.
04 -
1 egg.
05 -
1 teaspoon Old Bay seasoning.
06 -
2 tablespoons sour cream.
07 -
16 large egg roll sheets.
08 -
1 pound blue crab meat, lump.
09 -
Scallions for topping.
10 -
1 cup shredded cheddar cheese.
11 -
Vegetable oil for frying.
12 -
2 tablespoons mayo.
13 -
1/4 teaspoon kosher salt.
14 -
1 tablespoon Sriracha.
15 -
1 cup mayo for sauce.
16 -
1/2 teaspoon Old Bay (for sauce).
# Instructions:
01 -
Whip the cream cheese till it's smooth, mix in mayo, sour cream, Worcestershire sauce, Old Bay, and white pepper. Add cheddar and gently mix in the crab.
02 -
Spoon the filling onto the egg roll wraps, use egg to seal the edges, then roll tightly while keeping sides tucked in.
03 -
Lay rolls on parchment so they don't stick, and freeze for at least 2 hours.
04 -
Get oil to 300°F and fry rolls 2 or 3 at a time for a couple of minutes on each side until golden.
05 -
Blend together mayo, Sriracha, Old Bay, and salt to make the aioli.
06 -
Place rolls on a rack to drain, garnish with scallions, and serve with the dipping sauce.
# Notes:
01 -
Rolls must be completely frozen before frying.
02 -
Store in freezer for up to 3 months.
03 -
Ensure oil stays at the right temperature.