Ingredients:

1 lb lump crab meat, picked over for shells
1/4 cup mayonnaise
1 large egg
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1/2 cup panko breadcrumbs
1/4 cup green onions, finely chopped
10-12 egg roll wrappers
Vegetable oil for frying
Dipping sauce of your choice (e.g., remoulade, sweet chili sauce)

Instructions:

In a bowl, mix together mayonnaise, egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning.
Gently fold in crab meat, panko breadcrumbs, and green onions until well combined.
Place 2-3 tablespoons of the crab mixture in the center of each egg roll wrapper.
Fold the sides over the filling, then roll tightly, sealing the edges with a bit of water.
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
Fry the egg rolls in batches for 3-4 minutes, or until golden brown and crispy.
Drain on paper towels and serve hot with your preferred dipping sauce.
Notes:

Add a dash of hot sauce to the crab mixture for an extra kick.
Prep Time: 20 mins | Cooking Time: 10 mins | Total Time: 30 mins | Servings: 4 | Kcal: 350