Crispy Crab Cake Egg Rolls with Lemon Dip

Ingredients

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

1 tsp lemon juice

Salt and pepper to taste

Egg Rolls:

8 egg roll wrappers

1 egg, beaten (for sealing)

Oil for frying

Lemon Dip:

¼ cup mayonnaise

1 tsp lemon zest

1 tbsp lemon juice

Salt and pepper to taste

Instructions

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