2 tbsp mayonnaise
2 tbsp sour cream
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1/4 tsp white pepper
1 cup shredded cheddar cheese
1 lb lump crab meat
16 egg 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
1/2 tsp Old Bay seasoning
1/4 tsp kosher salt
Instructions:
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nstructions:
Make the crab filling by beating the cream cheese until smooth. Mix in the mayo, sour cream, Worcestershire, Old Bay and white pepper until combined. Fold in the shredded cheese and crab meat.
Place about 1/2 cup of the filling into the center of each egg roll wrapper. Brush the edges with egg wash and fold up into a tight roll, using more egg wash to seal each one closed.
Freeze the assembled egg rolls for at least 2 hours until solid.
Heat 3-4 inches of vegetable oil in a heavy pot or deep fryer to 300°F.
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