Instructions:
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.
Working in batches, fry the frozen egg rolls for 2 minutes per side until golden brown. Drain on a wire rack.
Make the aioli by whisking together the mayo, sriracha, Old Bay and salt until smooth.
Serve the hot crab cake egg rolls immediately garnished with scallions and sriracha aioli for dipping.
There’s no more satisfying way to enjoy the beloved crab cake flavors of Maryland! These crispy, creamy crab cake egg rolls are truly addictive.
