Crab Cake Egg Rolls Recipe

Ingredients

In a medium bowl, mix together the crab meat, breadcrumbs, mayonnaise, Worcestershire sauce, Old Bay seasoning, Dijon mustard, beaten egg, parsley, and lemon zest until well combined.
Place an egg roll wrapper on a clean surface. Spoon approximately two tablespoons of the crab mixture onto the center of the wrapper.
Lightly brush the edges of the wrapper with the beaten egg. Fold in the sides and roll the wrapper tightly, ensuring the ends are well sealed to prevent leakage during frying.
Heat oil in a deep skillet or deep fryer to 350°F (175°C). Fry the egg rolls in batches, making sure not to overcrowd the pan. Cook until golden brown and crispy, about 2 to 3 minutes per side.
Transfer the fried egg rolls to a plate lined with paper towels to drain any excess oil.
Serve hot with your preferred dipping sauce and sides.

Gluten-Free Option: Use gluten-free breadcrumbs and ensure your egg roll wrappers are certified gluten-free.
Healthier Alternative: Bake the egg rolls in a preheated oven at 425°F (220°C) for 15-20 minutes, turning them halfway through, until they are crispy and golden.
Add Some Heat: Incorporate a pinch of cayenne pepper or some finely chopped jalapeño into the crab mixture for a spicy kick.
Prevent Sogginess: Ensure the crab meat is thoroughly drained to avoid a soggy filling, which can also affect the sealing of the egg rolls.
Proper Frying: Make sure the oil is at the correct temperature before frying to achieve a crispy exterior and prevent the egg rolls from absorbing too much oil.

Enjoy your delicious crab cake egg rolls!