| Level: | Advanced |
| Total: | 1 hr 50 min |
| Active: | 1 hr 30 min |
| Yield: | 8 to 10 egg rolls |
| Level: | Advanced |
| Total: | 1 hr 50 min |
| Active: | 1 hr 30 min |
| Yield: | 8 to 10 egg rolls |
Ingredients
- 12 large eggs
- One 30-ounce jar mayonnaise, such as Hellman’s
- 2 ounces dry mustard
- 2 ounces mustard
- 2 ounces seafood seasoning
- 1 ounce Worcestershire sauce
- 1 loaf white bread, crust removed, finely chopped
- 8 pounds jumbo or colossal lump crabmeat
- 8 ounces (2 sticks) unsalted butter, melted
- 3 pounds cream cheese
- 1/2 cup shredded Cheddar-jack blend cheese
- 3 ounces mustard
- 2 ounces parsley
- 2 ounces soy sauce
- 2 ounces red wine vinegar
- 1 ounce seafood seasoning, such as Old Bay
- 1 teaspoon cayenne pepper
- 1 red pepper, diced
- 1/2 red onion, diced
- 1 cup shredded cabbage
- 1 cup shredded red cabbage
- 1 cup tri-colored bell peppers, diced fine
- 1/2 cup shredded carrots
- 1/2 cup Japanese mayonnaise
- 2 to 3 ounces rice wine vinegar
- 1 to 2 ounces mirin
- 1 teaspoon salt
- 1/2 cup mango puree
- 2 ounces mirin
- 2 ounces oyster sauce
- 2 ounces soy sauce
- 1 ounce ginger puree
- 1 ounce rice wine vinegar
- 1 teaspoon garlic powder
- 1 cup Japanese mayonnaise
- 2 to 3 ounces sriracha
- 1 teaspoon seafood seasoning, such as Old Bay
- Oil, for frying
- 8 to 10 egg roll wrappers
- 1 egg yolk
- 1 green onion, sliced
Instructions
- For the crab cakes: Combine the eggs, mayonnaise, dry mustard, mustard, seafood seasoning and Worcestershire in a large bowl and whisk together. Add the breadcrumbs and mix to make a creamy consistency. Place the crabmeat in a separate large bowl. Very gently fold the wet mixture into the crabmeat, being careful not to break up any of the big lumps, until the mixture just holds together.
- Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
- Form the crab mixture into 8-ounce cakes. Lay on the prepared baking sheets, then sprinkle with a little melted butter and cook until golden brown, 15 to 20 minutes.
- For the cream cheese filling: Combine the cream cheese, Cheddar-jack, mustard, parsley, soy sauce, red wine vinegar, seafood seasoning, cayenne, red pepper and onion in a bowl.
- For the slaw: Combine the cabbages, peppers, carrots, mayonnaise, rice wine vinegar, mirin and salt in a bowl.
- For the mango ponzu: Whisk together the mango puree, mirin, oyster sauce, soy sauce, ginger puree, rice wine vinegar and garlic powder in a bowl.
- For the spicy mayo: Whisk together the mayonnaise, sriracha and seafood seasoning in a bowl.
- To finish: Preheat oil in a deep-fryer to 325 degrees F. Preheat the oven or broiler to 450 degrees F.
- Place 1 tablespoon cream cheese mixture and half of a crab cake in an egg roll wrapper. Roll it and cover the edges with the egg yolk. Repeat with remaining filling and wrappers.
- Fry in batches until golden brown. Cut on a bias and place in the oven/broiler for 3 to 4 minutes.
- Place some slaw in the middle of a plate, then place 4 pieces of egg roll on the plate and drizzle with both sauces. Garnish with green onion. Repeat to make 3 to 4 more plates.