The moment I tasted these, I knew I couldn’t stop at just 1

1/4 cup of breadcrumbs – 1 cup of crab meat (either fresh or tinned, be sure to rinse it well)
+/- 1/4 cup of mayonnaise
Worcestershire sauce, measuring one teaspoon
– Just one teaspoon of old bay seasoning
– A teaspoon of Dijon mustard
– For the crab cake batter, beat one egg.
One tablespoon of minced fresh parsley, half a teaspoon of lemon zest, six egg roll wrappers, and one beaten egg (to seal the rolls).
– Fry-related oil
How to Follow
The crab meat, breadcrumbs, mayonnaise, Worcestershire sauce, old bay seasoning, Dijon mustard, beaten egg, parsley, and lemon zest should all be mixed together in a medium-sized bowl. Combine all the ingredients by mixing them thoroughly.
2. Place a clean place on which to lay an egg roll wrapper flat. Divide the crab mixture among the wrappers and put about two teaspoons in the center.