Crab Cake Egg Rolls (Print Version)

# Ingredients:

01 - 3 oz cream cheese, softened.
02 - 2 tablespoons mayonnaise.
03 - 2 tablespoons sour cream.
04 - 1 teaspoon Worcestershire sauce.
05 - 1 teaspoon Old Bay seasoning.
06 - 1/4 teaspoon white pepper.
07 - 1 cup shredded cheddar cheese.
08 - 1 pound lump blue crab meat.
09 - 16 large egg roll wrappers.
10 - 1 egg.
11 - Vegetable oil for frying.
12 - Scallions for garnish.
13 - 1 cup mayonnaise for aioli.
14 - 1 tablespoon Sriracha.
15 - 1/2 teaspoon Old Bay for aioli.
16 - 1/4 teaspoon kosher salt.

# Instructions:

01 - Beat cream cheese until smooth, blend in mayo, sour cream, Worcestershire, Old Bay and pepper. Fold in cheese and crab.
02 - Place filling in egg roll wrappers, seal edges with egg wash, roll up securing sides.
03 - Freeze rolls minimum 2 hours, separated by parchment paper.
04 - Heat oil to 300°F, fry 2-3 rolls at a time for 2 minutes per side until brown.
05 - Whisk mayo, Sriracha, Old Bay and salt for aioli.
06 - Drain on wire rack, garnish with scallions, serve with aioli.

# Notes:

01 - Must freeze before frying.
02 - Can freeze up to 3 months.
03 - Keep oil at steady temperature.

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