INGREDIENTS:
1 lb lump crab meat
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 egg, beaten
1/2 cup breadcrumbs
1/4 cup finely chopped green onions
1/4 cup finely chopped red bell pepper
1 tablespoon lemon juice
1 teaspoon Old Bay seasoning
Salt and pepper to taste
12 egg roll wrappers
Vegetable oil for frying
DIRECTIONS:
Prepare the Crab Cake Mixture:
In a large mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, breadcrumbs, green onions, red bell pepper, lemon juice, Old Bay seasoning, salt, and pepper.
Gently mix until all ingredients are well combined. Be careful not to break up the crab meat too much.
Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you (like a diamond shape).
Place about 2-3 tablespoons of the crab cake mixture near the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll up tightly. Use a bit of water to seal the edges. Repeat with the remaining wrappers and crab mixture.
Heat the Oil:
In a large, deep skillet or frying pan, heat about 1-2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of wrapper; it should sizzle and turn golden brown in about 1 minute.
