Preparation Steps

• In a mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, chopped green onions, Old Bay seasoning, salt, and black pepper. Use a spatula to carefully fold the ingredients together until well mixed.
• Lay out an egg roll wrapper on a clean surface with one corner facing you. Spoon approximately 2 tablespoons of the crab filling near that corner. Begin rolling the wrapper tightly over the filling, while gently folding in the sides.
• In a deep skillet, heat about 2 inches of oil over medium heat until it reaches around 350°F. Monitor the temperature with a thermometer.
• Carefully add the egg rolls in batches to the hot oil, frying for about 3-4 minutes on each side until golden brown and crispy. Use tongs to turn halfway through.
• Once golden, remove them from the oil and transfer to a plate lined with paper towels to absorb excess oil. Allow to cool before serving.