Ingredients:
1 pound crabmeat
1/2 cup crushed Ritz crackers
1/3 cup mayonnaise
1 large egg
1 teaspoon Old Bay seasoning
1 tablespoon fresh parsley
1/2 teaspoon Worcestershire sauce
1/2 tablespoon lemon juice
6 egg roll wrappers
1/2 cup water (for sealing the egg rolls)
Instructions:
In a bowl, whisk together one egg, mayonnaise, Old Bay seasoning, lemon juice, Worcestershire sauce, and fresh parsley to make the crab cake sauce.
Fold in the crushed Ritz crackers and crabmeat with the crab cake sauce. Place the mixture in the refrigerator for 15 minutes to set up before rolling the egg rolls.
Lay out the egg roll wrappers on a cutting board at an angle, so the points are positioned north, south, east, and west. To help seal the egg rolls, lightly dab the edges of the wrappers with water.
Fill the middle of each wrapper with about 3 ounces of the crab cake mixture. After folding in the points on the left and right, fold the point that is closest to you over the crab cake mixture. Roll the wrapper up, cupping the egg roll with your hand to evenly distribute the crab cake mixture. The length of the egg roll should be around 4 inches.
To cook the egg rolls, lightly spray them with cooking oil. Place them in an air fryer, ensuring there is space between each egg roll. Cook for approximately 10 to 12 minutes at 375°F, turning the egg rolls after 8 minutes.
After the egg rolls are cooked through and have a golden crisp texture, allow them to rest for three to five minutes before slicing and serving.
Enjoy these delicious Crab Cake Egg Rolls as a flavorful appetizer or snack!