Crab Cake Egg Rolls Recipe

Instructions:

1. Prepare the Crab Cake Mixture:

   • In a bowl, whisk together the egg, mayonnaise, Old Bay, lemon juice, Worcestershire sauce, and parsley.

   • Gently fold in the crushed Ritz crackers and crabmeat until well combined.

   • Refrigerate the mixture for 15 minutes to firm up before rolling.

2. Assemble the Egg Rolls:

   • Lay an egg roll wrapper on a clean surface in a diamond shape (one corner pointing toward you).

   • Lightly brush the edges with water to help seal.

   • Place about 3 oz of the crab mixture in the center of the wrapper.

   • Fold the bottom corner over the filling, then fold in the left and right corners.

   • Roll tightly upward, keeping the filling evenly distributed. The finished egg roll should be about 4 inches long.

3. Cook the Egg Rolls:

   • Lightly spray the egg rolls with cooking oil.

   • Arrange them in the air fryer basket, leaving space between each.

   • Air fry at 375°F for 10–12 minutes, flipping halfway through (around the 8-minute mark) for even crispiness.

4. Serve:

   • Let the egg rolls rest for 3–5 minutes before slicing diagonally.

   • Enjoy warm with your favorite dipping sauce!

Tip: For extra crunch, lightly pan-fry the egg rolls in oil instead of air frying. Serve with remoulade, sweet chili sauce, or spicy mayo!