Description
Crispy crab cake spring rolls blend Asian and Maryland coastal flavors into an unexpected culinary delight. Delicate crabmeat wraps with zesty aioli create a perfect appetizer that sparks conversation and satisfies seafood cravings.
Ingredients
Scale
Main Ingredients:
- 1 lb lump crab meat
- 1 cup shredded cheddar cheese
- 3 ounces (85 grams) cream cheese, softened
Binding and Flavor Ingredients:
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon white pepper
Additional Ingredients:
- 16 spring roll wrappers
- 1 egg, beaten with 1 tablespoon water (for egg wash)
- Vegetable oil for frying
- Sliced scallions, for garnish
Spicy Aioli:
- 1 cup mayonnaise
- 1 tablespoon sriracha
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon kosher salt
Instructions
- Craft a luxurious filling by whisking cream cheese until silky, then integrate mayonnaise, sour cream, Worcestershire sauce, Old Bay seasoning, and white pepper into a harmonious blend.
- Delicately incorporate cheddar cheese and tender crab meat into the mixture, ensuring an even distribution of flavors without crushing the delicate seafood.
- Position a spring roll wrapper on a clean surface, carefully spooning the crab mixture into the center with precision.
- Apply a gentle egg wash along the wrapper’s edges to create a perfect seal, then meticulously fold and encase the filling, pressing edges to secure the delicate parcel.
- Transfer the assembled spring rolls onto a freezer-friendly tray, allowing them to rest and firm up for approximately two hours, which prevents potential filling leakage during cooking.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to an optimal temperature of 300°F, creating the ideal environment for achieving a golden, crispy exterior.
- Carefully lower the chilled spring rolls into the hot oil, frying in small batches to maintain consistent temperature and ensure even browning.
- Rotate the spring rolls midway through cooking, aiming for a rich golden-brown color and crisp texture, typically requiring about two minutes per side.
- Remove the spring rolls and place them on a wire rack, allowing excess oil to drain and maintaining their crisp texture.
- Prepare the spicy aioli by whisking mayonnaise with sriracha, blending in Old Bay seasoning and a touch of kosher salt until smooth and creamy.
Notes
- Chilling the spring rolls before frying helps them maintain their shape and prevents filling from leaking during cooking.
- Use fresh, high-quality lump crab meat for the most authentic and delicious flavor in these crispy rolls.
- The cream cheese base creates a rich, creamy texture that perfectly complements the delicate crab meat.
- Consistent oil temperature is crucial for achieving a golden, crispy exterior without burning the spring rolls.
- Sriracha aioli adds a zesty, spicy kick that elevates the mild, sweet flavor of the crab filling.
- Prepare these ahead of time and freeze for a convenient make-ahead appetizer that’s perfect for entertaining.
- Prep Time: 30 minutes (excluding freezing time)
- Cook Time: 4 minutes (per batch)
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 150
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg