Ingredients
Equipment
Method
- Prepare the Filling:
- In a large mixing bowl, combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, panko breadcrumbs, green onions, and lemon juice. Mix gently to avoid breaking up the crab meat too much.
- Taste and adjust with salt and pepper as needed.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean surface in a diamond shape.
- Place about 2–3 tablespoons of the crab mixture near the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the top corner with a bit of water.
- Repeat with the remaining wrappers and filling.
- Fry the Egg Rolls:
- Heat about 2 inches of vegetable oil in a skillet or deep fryer to 350°F (175°C).
- Fry the egg rolls in batches, turning occasionally, until golden brown and crispy (about 3–4 minutes).
- Remove and drain on a paper towel-lined baking sheet.
- Prepare the Dipping Sauce:
- In a small bowl, whisk together mayonnaise, Sriracha, lemon juice, and honey until smooth. Adjust the spice level as desired.
Notes
Baking Option: For a healthier alternative, bake the egg rolls at 400°F (200°C) for 15–20 minutes, flipping halfway through.
Make-Ahead: Assemble the egg rolls ahead of time and refrigerate for up to 24 hours before frying.
Crab Quality: Use fresh lump crab meat for the best flavor, but canned or imitation crab can work in a pinch.
Make-Ahead: Assemble the egg rolls ahead of time and refrigerate for up to 24 hours before frying.
Crab Quality: Use fresh lump crab meat for the best flavor, but canned or imitation crab can work in a pinch.