Crab Cake Egg Rolls Remix
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Blend creamy base with a hint of zing. Fold in cheese and fresh blue crab chunks. Wrap tight, freeze solid to avoid oozing. Fry crisp golden at steady mid-heat—not scorch. Quick turn, catch light browning on each side. Drain, hear the sizzle ease. Sauce packs a creamy punch with Sriracha heat, touched with a salty Old Bay kick. Garnish green scallions for bite, drizzle that fiery aioli. Kitchen smells salty, buttery, sharp shellfish aroma playing with toasted cheese. Less mayo needed for firmer mix; swap cheddar for smoked gouda for deeper flavor. Keep wrappers damp—not too wet or they tear. Don’t crowd oil, keeps crust crisp, no limp spots. Trust eyes not clocks for timing. Freeze extras, last months no bland flavor fade.
Prep:
25 min
Cook:
15 min
Total:
40 min
Servings:
16 servings
#seafood
#appetizers
#fried foods
#American cuisine
#blue crab
#egg rolls
#Sriracha
#snacks
Crab cakes wrapped in egg roll skins—sounds weird? But there’s method to madness. Cream cheese base thickens, holds moisture, keeps filling from squishing out. Mayonnaise cuts richness, sour cream adds subtle tang—sometimes I reduce mayo, makes firmer texture less sloppy. Old Bay is obvious, but Worcestershire adds funky umami depth. Used smoked gouda once, switched from cheddar, more balanced with crab’s sweetness. These need freezing before frying or risk rupture and oil explosions. Fried at 300°F, steady sizzle informs when golden edges appear, not just counting minutes. Sriracha mayo dip pairs spicy creamy with crab’s sweetness, topped with scallions for brightness. Remember, wrapper handling is crucial—wet enough to be pliable but not soggy. Learned through messy splits that flush cabbage or wet wrappers doom crispiness. The smell frying is addictive. Crunch then creamy-soft inside? One bite, and you’ll get it.
Ingredients
- 3 ounces softened cream cheese
- 1 1/2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon ground white pepper
- 1 cup shredded smoked gouda cheese
- 1 pound lump blue crab meat
- 16 large egg roll wrappers
- 1 egg beaten with 1 tablespoon water for egg wash
- Vegetable oil for frying (3-4 inches deep)
- FOR DIPPING SAUCE
- 3/4 cup mayonnaise
- 1 1/2 tablespoons Sriracha
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon coarse kosher salt
- Sliced scallions for garnish
- Extra Sriracha aioli or plain Sriracha for drizzle
About the ingredients
Softened cream cheese works best room temp—too cold clumps and tears wrapper when folding. Mayonnaise and sour cream balance fat and moisture; cutting mayo reduces runny mix but risks dryness. Worcestershire is subtle but crucial for umami; leave it out and mix falls flat fast. Old Bay: use generous pinch rather than teaspoon for bolder flavor. Ground white pepper is softer than black—keeps crab delicate. Smoked gouda rings just right, but sharp white cheddar or Monterey Jack are okay substitutes—avoid processed cheese ‘plastic’ feeling. Lump crab meat needs gentle touch; blue crab is premium but white crab can work. Egg roll wrappers need damp cover to remain flexible; dry edges crack on folding. Vegetable oil heats consistently with high smoke point; peanut oil swap for nuttiness. Sriracha in sauce adds nice heat complexity—not just hot—adjust ratio to taste. Kosher salt coarse-grained lends crunch and salt burst. Fresh scallion garnish adds pungent freshness—cut thin for crisp bite.
Method
Make Crab Mixture
- Beat softened cream cheese until quite creamy, almost silky. Dollop in mayo and sour cream, fold carefully. Texture should be rich but not too loose—adjust mayo if too wet.
- Add Worcestershire, Old Bay, white pepper. Stir until evenly speckled; smell sharp briny hints, not overwhelming.
- Gently fold in shredded smoked gouda, notice that sweet smoky aroma layering in. Then hand-fold lump crab meat—try not to break chunks apart too much.
- Set aside. Crab mixture will firm slightly as it chills.
Assemble Egg Rolls
- Arrange a wrapper diamond-shape under your hand. Keep unused covered under damp towel; dry edges tear easily.
- Brush edges with egg wash—room temp is easier to dab on. Spoon about 1/2 cup crab mix towards center but not too close to edges or bursting will occur.
- Fold bottom up snugly, then fold sides inward. Roll firmly but don’t squeeze crab filling out. Tight enough to hold but not over-stretched.
- Transfer rolls to parchment-lined tray. Pop straight into freezer minimum 1 hour or up to 2 months wrapped tightly with parchment between layers. Freezing stops filling leaking while frying.
Fry Egg Rolls
- Heat vegetable oil to about 300°F. Use a kitchen thermometer—too hot? Shell burns, crab inside cold. Too cool? Greasy, soggy rolls.
- Fry 2-3 rolls at a time. Listen to the bubbling—not frantic chatter, gradual steady sizzling.
- Flip after about 2 minutes or once bottom is golden. Cook until all sides are light golden brown without rushing. Texture should snap on break, not bend or feel soft.
- Drain on wire rack over paper towels to catch excess oil. Don’t let sit too long or crust softens from steam.
Make Dipping Sauce
- Whisk mayonnaise with Sriracha, Old Bay, kosher salt until uniform and creamy. Adjust spice level to your nerve—add more Sriracha for fire.
- Cover and chill at least 15 minutes to let flavors meld.
- Serve egg rolls warm with sliced scallions for freshness and drizzle with Sriracha aioli or plain Sriracha for heat boost.
Notes and Serving
- Crab mix keeps a day or two in fridge but best fresh or frozen. If no lump crab, claw meat can substitute but expect less texture contrast.
- Use smoked gouda for a subtler, richer cheese note, or sharp cheddar if preferred but might overwhelm delicate crab.
- If wrappers tear, wet towel too cold or too dry. Hand warmth and dexterity count here. Egg wash acts like glue, don’t skimp.
- Freeze well for grab-and-fry snacks. Defrost not needed, fry from frozen for crisp surface.
- Adjust frying temp visually: bubbling too vigorous spells overheat—turn down burner. You want a happy moderate bubble, like steady boil, soft crackling sound.
- Leftover sauce keeps a week refrigerated. Stir before use; Sriracha settles.
- Savor the crunch then gentleness of crab inside. Scallions add snap of green freshness complementing rich fat and spice.
- No timers fix all in crispy frying. Watch color, listen to the sizzle, and feel weight in spatula to judge doneness. Avoid soggy edges or burnt crisp.
- Careful with oil reuse: filter strain; discard once smoked or rancid aroma appears.
Cooking tips
Beat cream cheese first, no lumps visible—texture dictates mix binding later; chunky base means rolling trouble. Add wet ingredients gradually, keep consistency pliable not soupy. Fold in seasonings/inserts just enough; overmixing crab crushes and mixes juices out. Wrapping requires speed—keeping wrappers covered prevents drying then cracking. Egg wash acts as glue; apply only edges to avoid soggy folds. Filling quantity critical—too much and rolls burst, too little tastes empty. Freeze firmly—allows shells to withstand frying without fat leaks. Oil temperature monitored, best with thermistor; flames and bubbles tell if adjustment needed. Fry small batch, don’t crowd pot—oil temps dip with excess cold rolls. Flip gently—use tongs or slotted spatula to avoid piercing. Removing to rack preserves crunch; paper towels alone cause steaming. Sauce whisked last, chills meld harshness, balances creamy-spicy interplay. Garnishing scallions should be sliced thin, added last—loses crunch if sitting too long. Serve hot but not scorching, or filling’s flavor mutes under heat shock.
Chef's notes
- 💡 Keep egg roll wrappers covered with damp towel or edges dry crack and tear when folding. Moisture balance critical here; too wet and shells get soggy, too dry and brittle enough to shatter. Work fast once you start filling—exposure dries edges quickly. Egg wash only on edges serves as glue; skip other parts or get limp folds. Freeze assembled rolls at least an hour or up to two months wrapped with parchment between layers. Freezing stops leaks during frying, helps shells hold shape.
- 💡 Oil temperature is everything. Heat to 300°F low-mid heat—too hot and shells scorch before filling warms. Too low and rolls soak oil, soggy crust. Use thermometer or test bubbling: steady, slow sizzle, avoid frantic violent chatter or silent oil. Fry small batches, 2-3 max; crowding cools oil drastically causing limp crusts. Flip gently with tongs or spatula; piercing releases crab juices or air bubbles inflate shapes dangerously. Drain on wire racks, paper towels alone trap steam, soften crust immediately.
- 💡 Crab mixture consistency drives final texture. Cream cheese beaten creamy, no lumps; mayo and sour cream added carefully keep mix pliable yet not runny. Overmayo means leaks and soft roll interiors. Worcestershire and Old Bay seasoning done gently for umami balance, ground white pepper softer than black avoids crab overpowering pepper blast. Fold smoked gouda last for smoky aroma layering, hand-stir lump crab meat avoiding breaking chunks to preserve texture contrast. Chill crab mix to firm slightly, easier to roll and keeps filling stable under heat.
- 💡 Dipping sauce whisked smoothly then chilled minimum 15 min for flavors melding. Sriracha balance depends on heat tolerance; add more for fire punch but watch salt level from Old Bay and kosher salt. Scallions sliced thin for fresh crunch added last before serving—lose crispness if prepped too far ahead. Sauce stores about a week refrigerated; stir before use as Sriracha settles. Extras freeze well too, thaw before using. Drizzle sauce sparingly to avoid soggy bites, holds best on top after plating.
- 💡 Wrappers substitution suggestions: smoked gouda for richness, cheddar or Monterey Jack okay but sharp cheddar can overwhelm delicate crab sweetness. White crab meat works if blue lump unavailable, expect less texture pop. Oil swap with peanut oil adds nuttiness. Cream cheese room temp softens folding; cold clumps tear wrappers. If wrappers tear often, check towel dampness—too cold or dry causes issues. Freezing allows easy grab and fry later. Adjust frying visually, listen for slow crackling sounds, gentle bubbling—not a rolling boil to avoid burnt or oily spots.
Common questions
How to avoid ruptured egg rolls?
Freeze minimum hour before frying. Cold wrappers tear if filling too wet or overfilled. Egg wash only on edges. Roll tight but don't squeeze crab out. Damp towel cover wrappers fast or edges crack before rolling.
Can I substitute cheddar for gouda?
Yes but cheddar sharper and can overshadow crab. Gouda smokier softer notes. Monterey Jack another option. Avoid processed cheese—plastic texture ruins mouthfeel. White crab meat works but less chunk contrast than blue lump.
Why are my fried egg rolls soggy?
Oil too cool, crowding pot, or insufficient draining. Fry at 300°F steady sizzle, small batches. Drain on wire rack not just paper towels to avoid steam sogginess. Don’t let sit long post-fry. Wrapper wetness factor also big.
How to store leftover crab egg rolls and sauce?
Rolls freeze well whole, no defrost needed—fry from frozen crisp. Refrigerate crab mix up to 2 days but best fresh or frozen. Sauce keeps ~1 week refrigerated, stir before serving. Leftover sauce freezes too—thaw gently.
