Crab Cake Egg Rolls Recipe
Prep Time:
1 hour, 25 minutes
Cook Time:
30 minutes
Servings:
12 Egg rolls
Ingredients
  • ½ cup Kewpie mayonnaise
  • 1 small clove garlic, finely grated
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons soy sauce
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons honey
  • ¼ cup Kewpie mayonnaise
  • 1 large egg, beaten
  • 2 teaspoons wasabi paste
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
  • ⅓ cup panko
  • 2 scallions, finely sliced
  • 1 pound fresh lump crabmeat
  • 12 large egg roll wrappers
  • 1 large egg beaten with 1 tablespoon water for an egg wash
  • Peanut oil, for frying
  • Old Bay Seasoning, for dusting
  • 1 ½ cups finely shredded red cabbage
  • ½ cup microgreens
Directions
  1. For the lemon-soy aioli, whisk together the mayonnaise, garlic, lemon juice, soy sauce, lemon zest, sesame oil, and honey until smooth.
  2. Cover the aioli and refrigerate until ready to serve.
  3. For the filling, whisk together the mayonnaise, egg, wasabi paste, Old Bay, lemon zest and juice, salt, and pepper.
  4. Mix in the panko and scallions.
  5. Fold in the crabmeat, taking care not to overmix.
  6. Cover and refrigerate the filling for 30 minutes so that the panko can absorb the moisture.
  7. To assemble the egg rolls, lay a wrapper diamond-style on a cutting board or other clean surface.
  8. Spoon a scant ¼ cup crab filling across the lower third of the wrapper and form into a log.
  9. Use a small brush or your fingers to lightly moisten the edges of the wrapper with the egg wash.
  10. Fold the bottom point up over the filling.
  11. Fold in the left and right points to the center.
  12. Roll upward to seal.
  13. Set the egg roll aside and repeat with the remaining wrappers and filling.
  14. Heat the peanut oil to 350 F in a deep fryer.
  15. Line a baking sheet with parchment paper and fit it with a rack.
  16. Cook the egg rolls in batches of 2 or 3 (depending on the size of your fryer) for 4-5 minutes or until the wrappers are golden, blistered, and very crispy.
  17. Use the fryer basket or a slotted spoon to transfer the eggr rolls to the prepared rack.
  18. Sprinkle the hot egg rolls with a small amount of Old Bay.
  19. Serve the egg rolls hot over the cabbage, add the microgreens on the side, and include the chilled lemon-soy aioli for dipping.