Crispy Crab Cake Egg Rolls with Lemon Dip 

These delicious crab cake egg rolls are perfect for appetizers or a fun snack! Here’s how to make them:

Ingredients:
For the Crab Cake Filling:

1 cup lump crab meat
2 tbsp finely chopped celery
2 green onions, finely sliced
1 tbsp mayonnaise
1 tsp Dijon mustard
Salt and pepper to taste
For the Egg Rolls:

Egg roll wrappers
Oil for frying
For the Lemon Dip:

1/2 cup sour cream
2 tbsp mayonnaise
Juice of 1/2 lemon
Zest of 1 lemon
Salt and pepper to taste
Instructions:
Prepare the Crab Cake Filling:
In a mixing bowl, combine the lump crab meat, chopped celery, green onions, mayonnaise, Dijon mustard, salt, and pepper. Mix gently to combine, being careful not to break up the crab meat too much.
Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface, with one corner pointing towards you. Place about 2 tablespoons of the crab cake filling in the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides and roll tightly to seal. Use a little water to help seal the edges if needed. Repeat with remaining filling and wrappers.
Fry the Egg Rolls:
Heat oil in a deep pan or fryer to 350°F (175°C). Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Make the Lemon Dip:
In a small bowl, mix together the sour cream, mayonnaise, lemon juice, lemon zest, salt, and pepper until smooth.
Serve:
Serve the crispy crab cake egg rolls warm with the lemon dip on the side.