Blot crab meat thoroughly to remove as much water as possible.
Mix together crab, shallots, celery, mayonnaise, Dijon mustard, hot sauce, and egg.
Shape mixture into cakes, squeezing firmly until they hold together well.
2 cups (500 mL) Panko
1/2 box Tempura mix
A dozen sheets Blue Dragon Spring Roll Wrappers Grated carrots (about two large carrots)
Cucumber cut into strips
A dozen basil leaves
Blue Dragon Rice Noodles (optional)
Prepare the tempura batter mixture according to package instructions. The consistency should look like runny pancake batter.
Pour Panko into another bowl. Dip one crab cake at a time into the tempura batter, and then coat well with Panko. Tip: Use one hand to for the tempura and the other for the Panko to avoid breading your hands!
Place your crab cakes in a deep fryer, or fry on the stovetop. If frying on the stove, use a large pot and add just enough oil to cover your crab cakes. Keep an eye on the crab cakes and always stay close to your pot, never leaving it unattended.
Remove crab cakes when they are browned; allow to cool.
Boil water for the spring roll wrappers. Prepare according to package instructions.
Place cucumbers, carrots, basil, noodles if using, and slices of crab cake in the centre of your wrappers. Fold the ends inwards and roll tight. Be gentle to avoid tearing the rice paper; it may take a little practice. If one tears, simply start again.
Serve spring rolls with spicy mayonnaise or soy sauce.