Crispy Neufchatel Maitake Mushroom Duxelle Egg Rolls With Blue Lump Crab

Chef Ivan Flowers has done it again with this recipe, It hits all the right notes, with the creaminess of the Neufchatel, umami of the mushrooms and touch of sweet from the crab. Oh and the crispy rolls just set this whole recipe off. Let’s make it, and thank you Chef Flowers. 

Savory Sweet Blue Crab Egg Rolls

Savory Sweet Blue Crab Egg Rolls

Crispy Neufchatel Maitake Mushroom Duxelle Egg Rolls

With Blue Lump Crab

Grilled Asparagus Tic Tac Toe and Roasted Sweet Baby Peppers

Sweet Soy Wasabi Aioli

Serves Four

8 egg roll wrappers

4 ounces Neufchatel cheese room temp

10 ounces Maitake mushrooms finely chopped

5 oz. Blue Lump Crab Meat

2 shallots minced

1 cup Port

Juice of 2 limes

1 tablespoon garlic puree (garlic olive blended till smooth)

1 tablespoon Herb de Provence

1 teaspoon sweet chili sauce

½ cup canola oil

½ teaspoon wasabi paste

1 teaspoon sweet soy

1 egg yolk

½ cup egg wash (2 eggs and a dash of water)

Juice of 1 lemon

1 tablespoon olive oil

Sriracha for garnish

8 asparagus brushed with olive oil seasoned and grilled for three minutes, fresh lemon juice drizzle

8 baby sweet bell peppers pan roasted in a touch of olive oil for 6 minutes till lightly caramelized

Egg Rolls

In a sauté pan over medium heat place shallots with finely chopped mushrooms, sauté for five minutes

Add garlic puree and cook out for four minutes

Add port wine and reduce till almost dry. Season with salt and pepper and reserve at room temperature

Once the mixture is cooled place in a bowl and add Neufchatel, Blue Lump Crab, Herbs de Provence, Sweet Chili, lime juice and salt/pepper to taste

Egg wash sides of egg roll wrappers and roll eight egg rolls with the seasoned mushroom cheese mixture

Reserve at room temp until ready to fry

Fry egg rolls at 375 degrees for 4 minutes till golden brown. Then cut on a 45 degree angle so it will stand on the plate

Wasabi Sweet Soy

In a blender place 1 egg yolk with lemon juice, wasabi paste and sweet soy. On high speed slowly drizzle in canola oil till a thick aioli appears.


Place cut egg rolls in center of plate

Assemble peppers on one side of the plate and a asparagus tic tac toe on the other

Drizzle sweet soy wasabi around egg rolls and then place a few tear drops and lines of Sriracha Sauce


By | 2017-07-11T21:38:50+00:00 March 25th, 2016|Categories: Appetizer, Chefs, Recipes, Savor|1 Comment

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One Comment

  1. Kurt May 17, 2016 at 9:29 pm

    I love Maitake mushrooms. This recipe looks fantastic.

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