Crab Cake Egg Rolls Perfectly Crispy Delight

Ingredients

• 1 pound fresh crab meat, picked over for shells
• 0.5 cup breadcrumbs (preferably panko)
• 0.25 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh lemon juice
• 1 teaspoon Old Bay seasoning
• 0.25 cup green onions, finely chopped
• 1 egg beaten (for egg wash)
• 8 pieces egg roll wrappers
• as needed oil for frying (canola or vegetable)
• optional sauce sweet chili sauce for dipping

Instructions

1. In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and green onions. Be careful not to break the crab meat too much; you want to keep some lumps for texture.
2. Lay an egg roll wrapper on a clean, dry surface with one corner facing you. Place about 2 tablespoons of the crab mixture in the center of the wrapper.
3. Wet the edges of the wrapper with the beaten egg. Fold the bottom corner over the filling, then fold in the sides and roll it away from you to form a tight roll. Seal the top edge with a little more egg wash. Repeat with the remaining wrappers and filling.
4. In a large skillet, heat about an inch of oil over medium heat until it sparkles and reaches about 350°F (175°C). Carefully place a few egg rolls in the oil, being careful not to overcrowd the pan.
5. Fry the egg rolls for about 3-4 minutes on each side or until golden brown and crispy. Remove with a slotted spoon and place them on paper towels to drain excess oil.
6. Serve hot with sweet chili sauce for dipping.