Three ounces of soft cream cheese
Two tablespoons couldonnaise
Two teaspoons sour cream
One teaspoon of Worcestershire sauce
One teaspoon Old Bay seasoning
One fourth tsp of white pepper
One cup finely shredded cheddar cheese
One pound lumps of crab meat
sixteen wrappers from an egg roll
One egg, egg wash made by beating one egg with one tablespoon water
For fried food, vegetable oil
Slice scallions for garnish.
Regarding the Senior Aioli:
One cup canonnaise
one tablespoon sriracha
1/2 teaspoon Old Bay seasoning
½ tsp kosher salt
directions:
Beat the cream cheese until creamy to create the crab filling. Add till blended the mayo, sour cream, Worcestershire, Old Bay, white pepper. Fold among the shredded cheese and crab meat.
Center each egg roll wrapper around a half cup of the filling. Fold up tightly using additional egg wash to seal each one closed; brush the edges with egg wash.
Freeze the put together egg rolls until they set at least two hours minimum.
In a heavy pot or deep fryer set on 300°F, heat three to four inches of vegetable oil.
Fry the frozen egg rolls for two minutes on each side in batches, browning them. drain via a wire rack.
Whisk the mayo, sriracha, Old Bay, salt until the aioli is smooth.
Present the hot crab cake egg rolls right away topped with scallions and sriracha aioli for dipping.
There is no more delicious approach to savor Maryland’s cherished crab cake tastes! These creamy, crunchy crab cake egg rolls are very irresistible.
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