Crab Cake Egg Rolls
Ingredients:
1 lb lump crab meat
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 egg, beaten
1/2 cup breadcrumbs
1/4 cup finely chopped green onions
1/4 cup finely chopped red bell pepper
1 tablespoon lemon juice
1 teaspoon Old Bay seasoning
Salt and pepper to taste
12 egg roll wrappers
Vegetable oil for frying
Directions:
Prepare the Crab Cake Mixture:
In a large mixing bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, breadcrumbs, green onions, red bell pepper, lemon juice, Old Bay seasoning, salt, and pepper. Mix gently.
Assemble the Egg Rolls:
Lay an egg roll wrapper with one corner pointing towards you. Place 2-3 tablespoons of crab mixture near the center. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Seal edges with water.
Heat the Oil:
Heat 1-2 inches of vegetable oil in a large skillet to 350°F (175°C). Test with a small piece of wrapper; it should sizzle and turn golden brown in about 1 minute.
Fry the Egg Rolls:
Fry egg rolls in batches until golden brown and crispy. Drain on paper towels.
Here you will find best recipes ever 
