Ingredients
Scale
- 1 lb lump crab meat, picked thoroughly
- 1/4–1/2 cup mayonnaise
- 1–2 tbsp Dijon mustard or seafood mustard
- 1 tsp Old Bay seasoning
- 1/2–1 tsp Worcestershire sauce
- 1/4–1/2 cup Panko or seasoned breadcrumbs
- 1 tsp fresh lemon juice
- 2 tbsp scallions or parsley, finely chopped
- 1 egg (for binding and sealing)
- 10–15 egg roll wrappers
- Vegetable oil (for frying)
Instructions
- In a large bowl, combine lump crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, panko, lemon juice, and chopped scallions/parsley. Mix gently to avoid breaking up the crab meat.
- Lay an egg roll wrapper on a flat surface and place a spoonful of the crab mixture in the center.
- Beat an egg and use it to seal the edges of the wrapper. Fold the sides over the filling and roll up the wrapper tightly.
- Heat vegetable oil in a deep pan or fryer to 350–375°F.
- Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side.
- Remove and drain on paper towels. Serve hot.
Notes
You can customize the filling by adding bell peppers or jalapeños. For a healthier option, bake the egg rolls at 400°F instead of frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Seafood
Nutrition
- Serving Size: 1 egg roll
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg