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Prepare the Crab Mixture:
In a large bowl, gently combine crabmeat, crushed Ritz crackers, mayonnaise, egg, Old Bay seasoning, and parsley. Mix until evenly incorporated but be careful not to break up the crab too much.
Fill the Egg Rolls:
Lay an egg roll wrapper flat on a clean surface. Spoon a generous amount of the crab mixture into the center.
Roll and Seal:
Fold the bottom corner of the wrapper over the filling, fold in the sides snugly, then roll up tightly. Dab water along the top edge to seal the roll.
Heat the Oil:
Heat oil in a frying pan over medium heat. Test readiness by dropping a small piece of wrapper in—if it sizzles, the oil is ready.
Fry the Egg Rolls:
Carefully place the egg rolls in the hot oil, frying them about 3–4 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
Drain and Serve:
Remove egg rolls and drain on paper towels. Serve immediately while hot and crispy.
Serving and Storage Tips
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