Ingredients
- 1/4 cup mayonnaise
- 1 large egg beaten
- 1 teaspoon Old Bay seasoning
- 1/2 tablespoon lemon juice
- 1 tablespoon fresh parsley chopped
- 1/2 teaspoon Worcestershire sauce
- 1 pound crab meat picked over for shells
- 12 egg roll wrappers
- Vegetable oil for frying
Instructions
- In a bowl, mix mayonnaise, beaten egg, Old Bay seasoning, lemon juice, parsley, and Worcestershire sauce.
- Fold in the crab meat gently until well combined.
- 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.
- 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.
