Crab Cake Egg Rolls (Print version)

Golden crab cake egg rolls with sweet Maryland crab in a shatter-crisp wrapper, ready in about 30 minutes with a creamy Old Bay filling.

# Ingredients:

For the filling

01 - 1/2 lb (225 g) lump crab meat, picked over for shells
02 - 4 oz (115 g) cream cheese, softened
03 - 2 tablespoons mayonnaise
04 - 1 large egg, beaten
05 - 1 teaspoon Old Bay seasoning
06 - 1 teaspoon Worcestershire sauce
07 - 1 tablespoon fresh lemon juice
08 - 2 tablespoons fresh parsley, chopped
09 - 2 green onions, thinly sliced
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon black pepper

For assembly and frying

12 - 12 egg roll wrappers
13 - 1 large egg, beaten with 1 tablespoon water (for sealing)
14 - Vegetable oil for frying

# Instructions:

01 - Beat the softened cream cheese in a bowl until smooth. Stir in the mayonnaise, egg, Old Bay, Worcestershire, lemon juice, parsley, salt, and pepper. Gently fold in the crab meat and green onions so the lumps stay intact.
02 - Lay an egg roll wrapper on a clean surface with a corner pointing toward you. Place about 3 tablespoons of filling in the center. Fold the bottom corner up over the filling, fold in the sides, and roll tightly toward the top corner. Brush the final corner with egg wash and press to seal.
03 - Place the assembled egg rolls on a baking sheet in a single layer. Freeze for at least 30 minutes so the filling firms up and will not leak during frying.
04 - Pour 3 inches of vegetable oil into a heavy-bottomed pot or Dutch oven. Heat to 350°F. Use a candy thermometer to keep the temperature steady.
05 - Fry 3 to 4 egg rolls at a time, turning once, until they are deep golden brown and crisp. This takes about 3 to 4 minutes per batch. Do not crowd the pot.
06 - Transfer the fried egg rolls to a wire rack set over paper towels to drain. Serve warm with lemon wedges and your favorite dipping sauce.

# Good to know:

01 - Best served immediately while the wrapper is still shatter-crisp.
02 - Uncooked rolls can be frozen up to 3 months.

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