CRAB CAKE EGG ROLLS

Crab Cake Egg Rolls image

Provided by Food Network

Time 1h50m

Yield 8 to 10 egg rolls

Number Of Ingredients 41

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

Steps:

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.