Preparation:

Step 1:

In a medium-sized mixing bowl, whisk together the mayonnaise, large egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning until well combined. This will form the flavorful base for your crab cake mixture.

Step 2:

Gently fold in the lump crab meat, ensuring you’ve already picked out any stray shells. Be careful not to break up the crab meat too much as you want to retain its chunky texture.

Step 3:

Add the panko breadcrumbs and finely chopped green onions to the bowl. Gently mix until everything is well combined. The breadcrumbs will help bind the mixture together, while the green onions will add a fresh flavor and slight crunch.

Step 4:

Take an egg roll wrapper and lay it flat on a clean surface. Place 2-3 tablespoons of the crab mixture in the center of the wrapper. This should be enough to fill the wrapper without overstuffing it.

Step 5:

To wrap, fold the sides of the wrapper over the crab filling, then roll it tightly from the bottom. Use a small amount of water along the edges to seal the wrapper, ensuring the egg roll doesn’t open while frying.

Step 6:

Heat about 2 inches of vegetable oil in a deep skillet or fryer over medium heat, reaching a temperature of 350°F (175°C). Carefully fry the crab cake egg rolls in batches to avoid overcrowding the pan. Fry each roll for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.

Step 7:

Remove the egg rolls from the oil using a slotted spoon and drain on paper towels to remove excess oil. Serve the crab cake egg rolls hot with your preferred dipping sauce, such as remoulade or sweet chili sauce.