Crab Cake Spring Rolls with Spicy Aioli

Description

Introduce an innovative flair to your appetizer game with the Crab Cake Spring Rolls complimented by Spicy Aioli. A unique fusion that combines the rich, savory taste of traditional crab cakes encased in a light, crispy spring roll wrapper, this dish is an absolute crowd-pleaser. The accompanying zesty sriracha aioli adds just the right kick to elevate the flavors to new heights.

Ingredients

For the Crab Cake Spring Rolls:

• 3 oz cream cheese, softened
• 2 tbsp mayonnaise
• 2 tbsp sour cream
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• ¼ tsp white pepper
• 1 cup shredded cheddar cheese
• 1 lb lump crab meat
• 16 spring roll wrappers
• 1 egg, beaten with 1 tbsp water (for egg wash)
• Vegetable oil for frying
• Sliced scallions, for garnish

For the Sriracha Aioli:

• 1 cup mayonnaise
• 1 tbsp sriracha
• ½ tsp Old Bay seasoning
• ¼ tsp kosher salt

Step-by-step Directions

1. Prepare the Filling

In a large mixing bowl, beat the cream cheese until smooth. Mix in mayonnaise, sour cream, Worcestershire sauce, Old Bay seasoning, and white pepper until well combined. Gently fold in cheddar cheese and crab meat to ensure the mixture is thoroughly integrated.

2. Assemble the Spring Rolls

Lay a spring roll wrapper flat and spoon approximately ½ cup of the crab mixture onto the center. Brush the edges with the prepared egg wash, fold the wrapper tightly over the filling, and seal it securely.

3. Freeze the Spring Rolls

Arrange the spring rolls on a tray and freeze for at least 2 hours, or until they are firm. This step helps in preventing any leakage while frying.

4. Fry the Spring Rolls

Heat vegetable oil in a deep fryer or heavy pot to 300°F. Fry the spring rolls in batches for about 2 minutes per side or until golden brown and crispy. Drain them on a wire rack.

5. Make the Sriracha Aioli

Whisk together mayonnaise, sriracha, Old Bay seasoning, and kosher salt in a small bowl until the mixture is smooth and creamy.

Servings & Preparation Time

Servings: Makes approximately 16 spring rolls.
Preparation Time: 30 minutes (excluding freezing time)
Cooking Time: 4 minutes per batch

Tips for Storage & Reheating

• Storage: Store leftover spring rolls in an airtight container in the refrigerator for up to three days. Ensure they are cooled to room temperature before storing to maintain their crispiness.
• Reheating: Reheat in an oven preheated to 350°F for approximately 10 minutes or until they are heated through and crispy again. Avoid using a microwave to prevent them from becoming soggy.

Conclusion

These Crab Cake Spring Rolls with Spicy Aioli offer a delightful and upscale twist on the traditional appetizer. Perfect for gatherings, parties, or as a special treat for the family, they’re sure to impress with their crisp outer texture and rich, flavorful filling. Whether served at a casual get-together or a more formal affair, these spring rolls make for a sophisticated and memorable starter.

Crab Cake Spring Rolls with Spicy Aioli

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• Author: Dulcia
• Total Time: 9 minute
• Yield: Makes approximately 16 spring rolls 1x

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Description

Introduce an innovative flair to your appetizer game with the Crab Cake Spring Rolls complimented by Spicy Aioli. A unique fusion that combines the rich, savory taste of traditional crab cakes encased in a light, crispy spring roll wrapper, this dish is an absolute crowd-pleaser. The accompanying zesty sriracha aioli adds just the right kick to elevate the flavors to new heights.

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Ingredients

Scale 1x2x3x

• 3 oz cream cheese, softened
• 2 tbsp mayonnaise
• 2 tbsp sour cream
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• ¼ tsp white pepper
• 1 cup shredded cheddar cheese
• 1 lb lump crab meat
• 16 spring roll wrappers
• 1 egg, beaten with 1 tbsp water (for egg wash)
• Vegetable oil for frying
• Sliced scallions, for garnish
• 1 cup mayonnaise
• 1 tbsp sriracha
• ½ tsp Old Bay seasoning
• ¼ tsp kosher salt

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Instructions

1. Prepare the Filling: In a large mixing bowl, beat the cream cheese until smooth. Mix in mayonnaise, sour cream, Worcestershire sauce, Old Bay seasoning, and white pepper until well combined. Gently fold in cheddar cheese and crab meat to ensure the mixture is thoroughly integrated.
2. Assemble the Spring Rolls: Lay a spring roll wrapper flat and spoon approximately ½ cup of the crab mixture onto the center. Brush the edges with the prepared egg wash, fold the wrapper tightly over the filling, and seal it securely.
3. Freeze the Spring Rolls: Arrange the spring rolls on a tray and freeze for at least 2 hours, or until they are firm. This step helps in preventing any leakage while frying.
4. Fry the Spring Rolls: Heat vegetable oil in a deep fryer or heavy pot to 300°F. Fry the spring rolls in batches for about 2 minutes per side or until golden brown and crispy. Drain them on a wire rack.
5. Make the Sriracha Aioli: Whisk together mayonnaise, sriracha, Old Bay seasoning, and kosher salt in a small bowl until the mixture is smooth and creamy.

• Prep Time: 30 minutes (excluding freezing time)
• Cook Time: 4 minutes per batch