Crab Cake Egg Rolls Food

CRAB CAKE EGG ROLLS

Steps:

• In a large mixing bowl, beat cream cheese well. Add mayonnaise and sour cream, blending well.
• Add Worcestershire sauce, Old Bay and white pepper, blend again.
• Add shredded cheese and crab meat, fold in by hand using a spatula. Set aside.
• Set up a workstation with egg roll wrappers, keeping unused wrappers covered with a damp paper towel or tea towel. Beat egg with 1 tablespoon water.
• Arrange egg roll wrapper like a diamond. Baste edges with egg wash. Place approximately 1/2 cup of crab mixture in the center.
• Roll up the bottom, fold in sides, then continue to roll.
• Freeze crab cake egg rolls for a minimum of 2 hours, but as long as 3 months. Seperate in freezer safe container using parchment or wax paper to prevent sticking.
• Heat 3-4 inches of vegetable oil to 300 degrees in a deep fryer or heavy bottom sauce pan. Add 2-3 eggs rolls at a time depending on the size of your pot.
• Fry for 2 minutes on each side, or until lightly browned.
• Remove to a wire rack positioned over paper towels to drain.
• In a small bowl, whisk together mayonnaise, Sriracha, Old Bay Seasoning and coarse Kosher salt.
• Cover and refrigerate until ready to serve.
• Garnish egg rolls with sliced scallions and Sriracha aioli.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

CRAB EGG ROLLS

Steps:

• In a large skilled over medium high heat saute the minced garlic in the 1 T.
• oil.
• Quickly stir in the cabbage, pea pods, water chestnuts, and onions.
• Stir fry for 4 minutes.
• Stir in the crab, egg, soy sauce, and pepper.
• Stir well.
• Add the pepper flakes if using.
• Remove from heat and let stand for 10 minutes-you want to be able to handle it without burning your fingers.
• Heat oil in a heavy skillet over medium high heat.
• Lay out the wrappers and divide mixture evenly.
• Wrap envelope style.
• Example: You want the 4 points of the wrapper up, down, right and left.
• At the lower point place mixture and form into a mini log.
• fold the bottom up and over log.
• Fold in sides.
• Moisten top with water and begin to roll egg roll from bottom until totally wrapped.
• When oil is hot fry 4 at a time, rolling and cooking until evenly golden brown.
• Repeat.
• Serve with stir fried veggies and dipping sauce.

CRAB RANGOON EGG ROLLS

Steps:

• Beat Cream cheese, garlic, onion, Worcestershire sauce salt and lemon in bowl til thoroughly combined.
• Stir in crab to incorporate evenly.
• Place two tablespoons of crab mixture on each egg roll wrapper and roll up.
• You can fry the egg rols but I bake them on a sprayed cookie sheet.
• fry until golden brown 2-3 minutes each side or bake 350 degrees for 15-20 minutes.