Ingredients
- Lump crab meat
- Mayonnaise (or Greek yogurt)
- Dijon mustard
- Fruit juice (substitute for Worcestershire sauce)
- Egg (beaten)
- Breadcrumbs
- Green onions
- Red bell pepper
- Fresh lemon juice
- Old Bay seasoning
- Salt and pepper
- Egg roll wrappers
- Vegetable oil (for frying)
Instructions
- Prepare the filling by mixing lump crab meat, mayonnaise (or Greek yogurt), Dijon mustard, fruit juice, beaten egg, breadcrumbs, green onions, red bell pepper, lemon juice, Old Bay seasoning, salt, and pepper in a large bowl.
- Roll the mixture in egg roll wrappers by placing two tablespoons of filling in the center of each wrapper and sealing them tightly.
- Heat vegetable oil in a skillet over medium-high heat until it reaches about 350°F (175°C).
- Fry the egg rolls in hot oil for about 3-4 minutes on each side or until golden brown.
- Drain on paper towels and serve warm with dipping sauces.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizers & Snacks
- Method: Frying
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg