Description
These Air Fryer Crab Cake Egg Rolls combine crispy, golden egg rolls with flavorful lump crab meat and a zesty fire sauce. Perfectly cooked in the air fryer for a healthier twist, this recipe features a crunchy cabbage slaw inside and a spicy, creamy dipping sauce for an irresistible appetizer or snack.
Ingredients
Scale
Crab Cake Mixture
- 1 pound lump crab meat (or imitation crab meat)
- ½ cup panko breadcrumbs
- ¼ cup mayonnaise
- ½ tablespoon Old Bay seasoning
- 1 teaspoon coarse black pepper
- 1 teaspoon coarse sea salt
- 1 tablespoon lemon juice
- ½ cup chopped green onions
- 1 tablespoon sriracha sauce
- 1 tablespoon stone-ground mustard
- 1 teaspoon prepared horseradish
Vegetables and Wrappers
- 1 cup shredded cabbage
- 12 egg roll wrappers
Egg Wash
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
Fire Sauce and Slaw Dressing
- 1 ½ cups sour cream
- ½ cup sweet chili sauce
- ½ tablespoon hot sauce
- 2 teaspoons Old Bay seasoning
Instructions
- Make Crab Cakes: In a large bowl, combine the lump crab meat, panko breadcrumbs, mayonnaise, Old Bay seasoning, black pepper, sea salt, lemon juice, chopped green onions, sriracha sauce, stone-ground mustard, and prepared horseradish. Mix thoroughly to evenly distribute all ingredients throughout the mixture. Once combined, shape the mixture into small crab cake balls.
- Preheat Air Fryer and Cook Crab Cakes: Preheat your air fryer to 400°F (200°C) for 5 minutes. Arrange the formed crab cakes in the air fryer basket, ensuring they are spaced apart for even cooking. Air fry for 10 minutes or until golden brown and cooked through, shaking or flipping halfway for uniform crispness.
- Prepare Fire Sauce and Cabbage Slaw: While the crab cakes cook, whisk together the sour cream, sweet chili sauce, hot sauce, and Old Bay seasoning in a bowl to create the fire sauce. Reserve ¾ cup of this sauce for dipping. Toss the shredded cabbage with the remaining fire sauce to make a flavorful cabbage slaw.
- Assemble Egg Rolls: Cut each cooked crab cake in half to create smaller pieces. Lay an egg roll wrapper flat on a clean surface. Spread about 2 tablespoons of the prepared cabbage slaw down the center of the wrapper. Top the slaw with three halves of crab cakes. Carefully fold the sides of the egg roll wrapper inward and roll tightly to enclose the filling. Use the egg wash (beaten egg mixed with water) to brush the edges to seal the egg roll securely.
- Air Fry the Egg Rolls: Preheat the air fryer again to 400°F (200°C) for 5 minutes. Lightly grease the air fryer basket to prevent sticking. Place the assembled egg rolls in the basket in a single layer, making sure not to overcrowd. Cook for 8 to 10 minutes, flipping halfway through the cooking time, until the egg rolls are golden brown and crispy on all sides.
- Serve: Remove the egg rolls from the air fryer and serve immediately while hot, accompanied by the reserved fire sauce for dipping. Enjoy this crispy and flavorful appetizer or snack!
Notes
- You can substitute lump crab meat with imitation crab meat for a more budget-friendly option.
- Ensure the egg rolls are sealed properly with the egg wash to prevent filling leakage during air frying.
- If your air fryer basket is small, cook the egg rolls in batches to avoid overcrowding, which affects crispiness.
- Adjust the amount of hot sauce in the fire sauce to suit your preferred spice level.
- Leftover crab cakes can be refrigerated and used for sandwiches or salads the next day.
