Crab Cake Egg Rolls

Ingredients:

• 1 pound Crabmeat
• 1/2 cup Crushed Ritz Crackers
• 1/3 cup Mayonnaise
• 1 Large Egg
• 1 teaspoon Old Bay
• 1 tablespoon Fresh Parsley
• 1/2 teaspoon Worcestershire sauce
• 1/2 tablespoon Lemon Juice

Additional Ingredients:

• 6 Egg Roll Wrappers
• 1/2 cup Water (for sealing the egg rolls)

Instructions:

1. Begin by preparing the crab cakes. In a bowl, whisk together the egg, mayonnaise, Old Bay, lemon juice, Worcestershire sauce, and parsley.
2. Gently fold in the crushed Ritz crackers and crabmeat, ensuring they are evenly coated with the crab cake sauce. Place the mixture in the fridge for 15 minutes to set before rolling the egg rolls.
3. To assemble the egg rolls, lay out the wrappers on a cutting board at an angle so that the points are facing north, south, east, and west. Lightly brush the edges of the wrappers with water to aid in sealing.
4. Place approximately 3 ounces of the crab cake mixture in the center of each wrapper. Fold the point closest to you over the crab cake mixture, then fold in the left and right points. Roll the wrapper up, ensuring the crab cake mixture is evenly distributed. The egg rolls should be about 4 inches in length.
5. To cook the egg rolls, lightly spray them with cooking oil. Place them in the air fryer, making sure there is space between each roll. Cook at 375°F for about 10-12 minutes, flipping the egg rolls after 8 minutes to ensure even cooking.
6. Once the egg rolls are fully cooked and golden brown, allow them to rest for 3-5 minutes before slicing them on an angle and serving.

Enjoy your crispy, flavorful Crab Cake Egg Rolls!