These Crab Cake Spring Rolls with Spicy Aioli combine the savory richness of crab cakes with the light, crispy texture of spring roll wrappers. Perfect as an appetizer or party snack, they’re golden-fried to perfection and served with a creamy, spicy aioli that adds a zesty kick. The fresh herbs and crunchy veggies inside bring balance, making each bite flavorful and refreshing.
Ingredients:
For the crab cake spring rolls:
- 1 lb cooked crab meat, picked over for shells
- ½ cup finely diced bell pepper (red or yellow)
- ¼ cup finely chopped green onions
- 2 cloves garlic, minced
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning (or seafood seasoning)
- 1 teaspoon lemon juice
- 1 large egg, lightly beaten
- ½ cup panko breadcrumbs
- 12 spring roll wrappers
- Vegetable oil, for frying
- Fresh cilantro or parsley, chopped (optional)
For the spicy aioli:
- ½ cup mayonnaise
- 1 tablespoon sriracha or hot sauce (adjust to taste)
- 1 teaspoon lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
1. Prepare the crab cake filling
In a large bowl, gently combine the crab meat, bell pepper, green onions, garlic, mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, and egg. Fold in the panko breadcrumbs until the mixture holds together but remains moist. Taste and adjust seasoning as needed.
2. Assemble the spring rolls
Lay one spring roll wrapper on a clean, dry surface with one corner pointing toward you (diamond shape). Spoon about 2 tablespoons of the crab mixture near the corner closest to you.
Fold the corner over the filling, then fold in the left and right corners snugly. Roll up tightly toward the top corner, sealing the edge with a little water.
Repeat with remaining wrappers and filling.
3. Fry the spring rolls
Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
Fry the spring rolls in batches until golden brown and crispy, about 3–4 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
4. Make the spicy aioli
In a small bowl, whisk together mayonnaise, sriracha, lemon juice, garlic, salt, and pepper until smooth. Adjust spiciness to your liking.
5. Serve
Serve the crispy crab cake spring rolls warm with a side of spicy aioli for dipping. Garnish with chopped fresh herbs if desired.
Tips:
- For a lighter option, bake the spring rolls at 400°F (200°C) for 15–20 minutes, flipping halfway through until golden.
- Add shredded cabbage or carrots to the filling for extra crunch.
- Use rice paper wrappers for a gluten-free alternative.
These Crab Cake Spring Rolls with Spicy Aioli are a delicious fusion appetizer, bringing together the best of seafood flavors and crunchy textures with a creamy, fiery dip. Perfect for entertaining or a tasty snack any time.
