Ingredients
– 1 cup crab meat, fresh or canned, thoroughly drained
– 1/4 cup breadcrumbs
– 1 tablespoon mayonnaise
– 1 teaspoon Worcestershire sauce
– 1 teaspoon old bay seasoning
– 1 teaspoon Dijon mustard
– 1 egg, beaten (for the crab cake mixture)
– 1 tablespoon fresh parsley, chopped
– 1/2 teaspoon lemon zest
– 6 egg roll wrappers
– 1 egg, beaten (for sealing the egg rolls)
– Oil, for frying
Directions
1. In a medium-sized bowl, combine the crab meat, breadcrumbs, mayonnaise, Worcestershire sauce, old bay seasoning, Dijon mustard, beaten egg, parsley, and lemon zest. Mix until all the ingredients are well incorporated.
2. Lay an egg roll wrapper flat on a clean surface. Spoon approximately two tablespoons of the crab mixture onto the center of the wrapper.
3. Brush the edges of the wrapper lightly with the beaten egg (for sealing). Fold in the sides and roll the wrapper tightly, making sure to seal the ends well to prevent the filling from leaking while frying.
4. Heat oil in a deep skillet or deep fryer to 350°F (175°C). Fry the egg rolls in batches, being careful not to overcrowd the pan, until they are golden brown and crispy, approximately 2 to 3 minutes per side.
5. Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil.
6. Serve hot with your choice of dipping sauce and sides.
