8 egg roll wrappers
1 cup crab meat, picked over for shells
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 green onion, finely chopped
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped celery
1 teaspoon Old Bay seasoning (or to taste)
1 tablespoon chopped fresh parsley
Oil for frying
In a mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, green onion, red bell pepper, celery, Old Bay seasoning, and chopped parsley. Mix everything together until well combined.
Lay out an egg roll wrapper on a clean surface with one corner pointing towards you (in a diamond shape).
Place about 2 tablespoons of the crab mixture in the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll it up tightly to form an egg roll. Use a bit of water on the edges to seal the wrapper.
Repeat this process with the remaining wrappers and crab mixture.
Heat oil in a deep skillet or pot to 350°F (175°C).
Carefully add the crab cake egg rolls in batches to the hot oil and fry until golden brown and crispy, about 3-4 minutes, turning occasionally.
Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve the crab cake egg rolls hot with your favorite dipping sauce, such as sweet chili sauce or a spicy mayo.