Crispy, golden crab cake egg rolls filled with a seasoned crab mixture and served with a bold, tangy chili-mustard dipping sauce.

2 Tbsp mayonnaise

1 Tbsp Dijon mustard

1 tsp chili-garlic sauce

1/2 tsp Old Bay seasoning

8 oz lump crab meat, picked through

1 scallion, sliced

1/3 cup panko breadcrumbs

18 wonton wrappers

Neutral oil for frying (5–6 cups)

Chili-Mustard Dip:

1/4 cup mayonnaise

1 scallion, sliced

1 Tbsp chili-garlic sauce

1 Tbsp Dijon mustard

1 Tbsp fresh lemon juice

1 Tbsp soy sauce

2 tsp granulated sugar

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Stir together mayonnaise, Dijon mustard, chili-garlic sauce, and Old Bay seasoning in a medium bowl.
In a separate bowl, toss crab meat with scallion and panko, then fold into the mayo mixture.
Place a wonton wrapper with a corner facing you. Add a heaping tablespoon of filling to the center and brush edges with water.
Fold the bottom corner up, then fold in the sides, and roll tightly to seal. Repeat with remaining wrappers.
Heat neutral oil in a heavy pot to 375°F (190°C). Fry rolls in batches for 3–4 minutes until deep golden. Drain on paper towels.
For the dipping sauce, stir together mayonnaise, scallion, chili-garlic sauce, Dijon mustard, lemon juice, soy sauce, and sugar.
Serve warm egg rolls with chili-mustard dip.

Add diced bell pepper or celery for extra crunch.

Increase chili-garlic sauce or add cayenne for more heat.

Bake instead of fry for a lighter option.

Use a mix of lump and claw meat for stronger crab flavor.

Air fry at 200°C (400°F) until crisp, turning once.