Making a party appetizer menu doesn’t have to be difficult. Our rule of thumb? When there are two apps we absolutely love, mash them together and make a super-tizer. Can’t decide between meatballs and mini sandwiches? Make meatball sub bites. Stuck between artichoke dip and Buffalo wings? Give Buffalo-fried artichokes a try. Mini crab cakes vs. egg rolls? You get the idea.
These two-bite beauties combine the decadence of a crab cake, and the crisp-chewy texture of your favorite take-out side all into one platter-friendly package. Fresh jumbo lump crab gets tossed with scallions, panko, a little bit of mayo, and Old Bay seasoning, then snuggly wrapped in a wonton wrapper before taking a dunk in hot oil until golden brown. And the chili-mustard dipping sauce? Absolutely out of this world.
Way of preparation
Crab Cake Egg Rolls
Step 1
In a medium bowl, stir mayonnaise, mustard, chili-garlic sauce, and Old Bay until smooth. In a small bowl, toss crab meat, scallion, and panko until combined. Add crab mixture to mayo mixture and fold until combined.
Step 2
On a work surface, arrange a wonton wrapper with one corner facing you. Place a small bowl of water next to you. Dollop 1 heaping tablespoon crab mixture into the center of wrapper, leaving a small border. Dip your finger into water and brush edges of wrapper with water. Fold bottom corner up and over filling, then fold in the sides. Tightly tucking as you go, roll wrapper away from you. Repeat with remaining filling and wrappers.
Step 3
Into a large, heavy saucepan fitted with a deep-fry thermometer, pour oil to a depth of 2″ to 3″. Heat over medium heat until thermometer registers 375°. Working in batches, fry egg rolls until wrapper is deep golden brown, 3 to 4 minutes. Using a slotted spoon or a spider, transfer egg rolls to paper towels to drain.
Chili-Mustard Dip
Step 1
In a small bowl, stir mayonnaise, scallion, chili-garlic sauce, mustard, lime juice, soy sauce, and sugar until well combined.
Step 2
Transfer egg rolls to a platter. Serve with dip alongside.
Ingredients
Crab Cake Egg Rolls
2 Tbsp. mayonnaise
1 Tbsp. Dijon mustard
1 tsp. chili-garlic sauce
1/2 tsp. Old Bay seasoning
8 oz. lump crab meat, picked through
1 scallion, sliced
1/3 c. panko bread crumbs
18 wonton wrappers
Neutral oil, for frying (5 to 6 c.)
Chili-Mustard Dip
1/4 c. mayonnaise
1 scallion, sliced
1 Tbsp. chili-garlic sauce
1 Tbsp. Dijon mustard
1 Tbsp. fresh lemon juice
1 Tbsp. soy sauce
2 tsp. granulated sugar
