Southwestern Crab & Black Bean Eggroll with Spicy Aioli and a Pico de Gallo Purée

These “egg Rolls” are made with 6-inch flour tortillas. They are also made in an air fryer, though can be deep fried if you want. There is only a small amount of crab, mostly black beans. The center is a stick of Jack cheese. The slaw is a cabbage and Jicama mix with jalapeños and cilantro. A lot of prep, but well worth it. I made the aioli, the cooked spinach, and the Pico de Gallo purée the night before. Makes about 8 eggrolls or so.

Ingredients:

• The filling:

• 8 thin 6-inch flour tortillas

• 8 ounces of cooked crab meat, Dungeness, Snow, or King

• 1 cup cooked black beans (if canned, drained and rinsed)

• 1/2 cup white corn, fresh or frozen

• 2 cups of baby spinach

• 1 cup fresh diced Roma tomatoes, cored, seeded, 1/4 inch chop + more for garnish

• 1/2 cup red bells, 1/4 inch chop

• 1/4 cup green onions, 1/4 inch slice – more for garnish

• 2 tbsp jalapeños, chopped

• 1/2 cup white onions, 1/4 inch chop

• 1 tsp lime juice

• 1/4 cup cilantro, chopped

• 1/2 tsp Kosher salt

• 1/2 tsp black pepper

Process all of the Pico ingredients in a small food processor until very smooth. Add the chopped cilantro and stir in. Taste. Reseason if neccessary.

• Cilantro-Jicama Slaw

• 1 1/2 cups green cabbage, finely shredded

• 3/4 cup jicama, finely shredded

• 1/4 cup carrots, finely shredded

• 2 tbsp jalapeños, minced

• 1/2 cup red onions, finely diced

• 1/4 cup chopped cilantro

• 1/2 cup mayonnaise

• 1/4 cup sour cream

• 1/2 tsp fresh lime juice

• 1/2 tsp black pepper

• Kosher salt to taste

Mix together the mayo, the sour cream, lime juice, salt, and pepper in a small bowl. Add to vegetables in a medium bowl and combine well. Taste. Reseason if necessary.

• Spicy Aioli

• 3/4 cup mayonnaise

• 1/4 cup sour cream

• 2 tbsp olive oil

• 1 tbsp Sriracha sauce, more to taste

• 1 tbsp shallots, mincef

• 1 tbsp garlic, minced

• 1/2 tsp fresh lime juice

• 1/2 tsp Kosher salt

• 1/2 tsp ground cumin

• 1/2 tsp Ancho chile powder

• 1/2 tsp black pepper

Combine all the ingredients in a small food processor. Process until very smooth. Taste. Reseason or add more Stiracha if needed.

• The Eggroll filling:

• Combine the black beans, the corn, the cooled chopped spinach, the red bells, 1/4 cup of sliced green onions, the chopped tomatoes, and the jalapeños in a medium bowl. Mix well. Gently fold in the drab and the chopped cilantro. Taste. Reseason if necessary.

• Heat a flour tortilla in a dry skillet until soft. Spread about 2 tbsp of the spicy aioli across the middle of the tortilla. Spoon about 1/2 cup of the filling spread lengthwise. Add the jack cheese stick lengthwise on the filling. Roll up the tortilla like a skinny burrito (or eggroll) making sure the ends are tucked in. Secure with 2 toothpicks. Repeat with remaining tortillas.

• If using an air fryer, rub or spray the eggroll with olive oil. Preheat airfryer to 370F. Cook for about 9 minutes, turning halfway until eggroll is crisp and golden brown. If deep frying, heat 1/2 inch of canola oil to 325F in a skillet. Fry, turning, until golden brown, about 3 minutes. Drain on a paper towel if deep frying. Let fool slightly.

• Remove to a cutting board. Trim off the ends of the tortilla to make the ends flat. Cut in half at an angle.

• Spoon about 2 tbsp of the Pico purée on a plate, spread it around a bit. Stand one half of the eggroll on end next to the purée. Spread 2 tbsp of the spicy aioli on the plate. Lay the other half of the eggroll next to the aioli. Garnish with chopped cilantro, corn, green onions, and Cotija cheese. Serve with the Jicama slaw and sliced avocados or guacamole.