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.
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