Crispy Crab Cake Egg Rolls (Print Version)

# Ingredients:

→ For the Filling

01 - 1 pound crabmeat picked over for shells

02 - 1/4 cup mayonnaise

03 - 1 large egg beaten

04 - 1 teaspoon Old Bay seasoning

05 - 1 tablespoon fresh parsley chopped

06 - 1/2 teaspoon Worcestershire sauce

07 - 1/2 tablespoon lemon juice

→ For Assembly and Cooking

08 - 12 egg roll wrappers

09 - Vegetable oil for frying

# Instructions:

01 - In a bowl, mix mayonnaise, beaten egg, Old Bay seasoning, lemon juice, parsley, and Worcestershire sauce.

02 - Fold in the crabmeat gently until well combined.

03 - Place an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of the crab mixture onto the lower half of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the final corner with a dab of water.

04 - Heat oil in a deep fryer or large pot to 350°F. Fry the egg rolls in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.

# Notes:

01 - Can be prepared up to 24 hours in advance

02 - Best served immediately while crispy

03 - Can be baked instead of fried

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