Ingredients
12 oz. lump crab meat
1/4 c. mayonnaise
1 tbsp. lime juice
1 tbsp. sriracha, plus more for drizzling
kosher salt
10 Eggroll wrappers
Vegetable oil, for frying
1 avocado, sliced
2 green onions, sliced
Sesame seeds, for garnish
Preparation
Step 1In a medium bowl, combine crab, mayonnaise, lime juice, and sriracha. Season with salt and stir to combine. Step 2Cut eggroll wrappers into wedges. In a large skillet, heat about ½” oil until shimmering. Add wedges and cook until golden and crispy, about 1 minute per side. Drain on a paper towel-lined plate and sprinkle immediately with salt. Step 3On a serving platter, lay half of chips then top with half each of crab mixture, avocado slices, and green onions. Sprinkle with sesame seeds and drizzle with more sriracha. Repeat to make two layers.
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