Crispy Maryland-Style Seafood Rolls (Print Version)

# Ingredients:

→ For the Crab Filling

01 - 1 lb lump crab meat
02 - 1/4 cup mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 1 tablespoon Worcestershire sauce
05 - 1 egg, beaten
06 - 1/2 cup breadcrumbs
07 - 1/4 cup finely chopped green onions
08 - 1/4 cup finely chopped red bell pepper
09 - 1 tablespoon lemon juice
10 - 1 teaspoon Old Bay seasoning
11 - Salt and pepper to taste

→ For Assembly and Cooking

12 - 12 egg roll wrappers
13 - Vegetable oil for frying
14 - Small bowl of water (for sealing wrappers)

# Instructions:

01 - In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, breadcrumbs, chopped green onions, red bell pepper, lemon juice, Old Bay seasoning, salt, and pepper. Gently fold the ingredients together until well combined, taking care not to break up the crab meat chunks too much.
02 - Place one egg roll wrapper on a clean, flat surface positioned like a diamond. Spoon 2-3 tablespoons of the crab cake mixture onto the lower third of the wrapper. Fold the bottom corner up over the filling, then fold in the left and right corners toward the center. Roll the wrapper up tightly, leaving just the top corner exposed.
03 - Dip your finger in water and moisten the exposed corner of the wrapper. Complete the roll, pressing gently to seal the edge. The moisture will act as glue to secure the egg roll. Place the finished egg roll on a plate or baking sheet and cover with a slightly damp paper towel while you assemble the remaining rolls.
04 - In a large, deep skillet or frying pan, pour vegetable oil to a depth of 1-2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test the oil by dropping in a small piece of egg roll wrapper – it should sizzle immediately and turn golden brown in about 1 minute.
05 - Carefully place 3-4 egg rolls in the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes total, turning occasionally with tongs, until all sides are golden brown and crispy. The internal temperature should reach 165°F for food safety.
06 - Using tongs or a slotted spoon, transfer the fried egg rolls to a plate lined with paper towels to absorb excess oil. Allow them to cool slightly before serving.
07 - Serve the crab cake egg rolls warm with your favorite dipping sauce, such as tartar sauce, remoulade, or a spicy aioli. They can be cut in half diagonally for an attractive presentation.

# Notes:

01 - These Crab Cake Egg Rolls combine two favorite foods – Maryland-style crab cakes and crispy egg rolls – for a delicious appetizer or main dish.
02 - For a healthier alternative, the egg rolls can be baked instead of fried. Place them on a lightly oiled baking sheet and bake at 400°F (200°C) for 12-15 minutes, turning halfway through, until golden and crispy.
03 - Make sure to drain the crab meat well before mixing to avoid excess moisture in the filling, which can make the egg rolls soggy.

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