Description
These Air Fryer Crab Cake Egg Rolls with Fire Sauce are a delicious twist on classic crab cakes, combining crispy air-fried egg rolls filled with savory crab meat and a zesty cabbage slaw. Served with a spicy and tangy fire sauce, they make a perfect appetizer or snack that’s quick to prepare and healthier with air frying.
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
Cabbage Slaw
- 1 cup shredded cabbage
- ¾ cup of sauce made from 1 ½ cups sour cream, ½ cup sweet chili sauce, ½ tablespoon hot sauce, and 2 teaspoons Old Bay seasoning (reserved as fire sauce; the rest is mixed with cabbage)
Egg Rolls
- 12 egg roll wrappers
- 1 egg, for egg wash
- 1 tablespoon water, for egg wash
Fire Sauce for Dipping
- ¾ cup sour cream, sweet chili sauce, hot sauce, and Old Bay seasoning mixture reserved from above
Instructions
- Preheat and Prepare Crab Cake Mixture: Preheat your air fryer to 400°F (200°C) for 5 minutes. In a mixing 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 and form the mixture into small balls.
- Cook Crab Cakes: Place the crab cake balls into the preheated air fryer basket. Cook for about 10 minutes, or until the crab cakes turn golden brown and are cooked through, ensuring a crispy exterior.
- Prepare Fire Sauce and Cabbage Slaw: While the crab cakes are cooking, whisk together sour cream, sweet chili sauce, hot sauce, and Old Bay seasoning in a bowl. Set aside ¾ cup of this mixture to use as a dipping sauce. Toss the shredded cabbage with the remaining sauce thoroughly to create the slaw.
- Assemble Egg Rolls: Cut each cooked crab cake in half. Lay an egg roll wrapper flat on a clean surface. Place about 2 tablespoons of the cabbage slaw down the center of the wrapper, and top it with 3 crab cake halves. Carefully fold the wrapper, sealing the edges securely. Brush the outside of the wrapper with an egg wash made by beating 1 egg with 1 tablespoon of water.
- Cook Egg Rolls: Preheat the air fryer again to 400°F (200°C) for 5 minutes. Lightly grease the air fryer basket to prevent sticking. Arrange the egg rolls in batches inside the basket and cook them for 8-10 minutes, flipping halfway through, until they are golden brown and crispy on all sides.
- Serve: Remove the egg rolls from the air fryer and serve them hot alongside the reserved fire sauce for dipping, adding a flavorful and spicy complement to the crispy egg rolls.
Notes
- Use lump crab meat for the best texture and flavor, but imitation crab can be used as a budget-friendly alternative.
- The egg roll wrappers should be handled gently to avoid tearing; keep them covered with a damp towel while assembling to prevent drying out.
- If your air fryer basket is small, cook the egg rolls in batches to ensure even cooking.
- Adjust the heat level in the fire sauce by varying the amount of hot sauce according to your preference.
- Leftover fire sauce can be stored in an airtight container in the refrigerator for up to 3 days.
