Ingredients
- 1 lb crab meat (fresh or canned, picked over for shells)
- ½ cup crushed Ritz crackers (about 12 crackers)
- ⅓ cup mayonnaise
- 1 large egg, lightly beaten
- 1 teaspoon Old Bay seasoning
- 1 tablespoon chopped fresh parsley (optional)
- ½ teaspoon Worcestershire sauce (optional)
- 1 teaspoon lemon juice (optional)
- 6–8 egg roll wrappers
- Vegetable oil, for frying (about 2–3 cups, depending on pan size)
Instructions
- In a large bowl, whisk together mayonnaise, egg, Old Bay seasoning, parsley, Worcestershire sauce, and lemon juice until smooth.
- Add the crab meat and crushed Ritz crackers, gently folding to keep the crab in chunks.
- Lay one egg roll wrapper on a clean surface with a corner facing you. Place 2–3 tablespoons of the crab mixture on the lower third.
- Fold the bottom corner up over the filling, fold in the sides, and roll tightly toward the top. Use water to seal the edge.
- Repeat with remaining filling and wrappers.
- Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry rolls in batches for 2–3 minutes per side until golden brown.
- Drain on paper towels and cool slightly before serving.
- Air Fryer Option: Spray rolls lightly with cooking spray and air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
Notes
- Use lump crab meat for best flavor and texture.
- For a lighter option, bake or air fry instead of deep frying.
- Make ahead and refrigerate or freeze before cooking.
- Serve with remoulade, lemon aioli, or spicy mayo.
- Seal tightly to prevent bursting during frying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 220
- Sugar: 1g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 55mg
