Ingredients
1 cup breadcrumbs
1/2 cup mayonnaise
1 pound lump crab meat
1/4 cup chopped bell peppers (red and green)
2 tablespoons chopped parsley
1 tablespoon Dijon mustard
1 teaspoon Old Bay seasoning
Salt and pepper to taste
12 egg roll wrappers
Oil for frying
Instructions
Prepare the Filling:
In a large bowl, combine lump crab meat, breadcrumbs, mayonnaise, chopped bell peppers, parsley, Dijon mustard, Old Bay seasoning, salt, and pepper. Mix gently until well combined.
Assemble the Egg Rolls:
Lay out an egg roll wrapper on a clean surface in a diamond shape. Place 2-3 tablespoons of the crab mixture diagonally across the center of the wrapper.
Roll the Egg Rolls:
Fold the bottom corner of the wrapper over the filling. Fold in the sides, then roll tightly towards the opposite corner, sealing the edge with a dab of water. Repeat with remaining wrappers and filling.
Fry the Egg Rolls:
Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully place a few egg rolls into the hot oil, seam side down. Fry in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
Serve:
Serve the crispy crab cake egg rolls hot, with your favorite dipping sauce such as sweet chili sauce, spicy aioli, or a tangy cocktail sauce.
Enjoy.