Instructions:
Prepare the Crab Cake Mixture:
In a bowl, whisk together the egg, mayonnaise, Old Bay, lemon juice, Worcestershire sauce, and parsley.
Gently fold in the crushed Ritz crackers and crabmeat until well combined.
Refrigerate the mixture for 15 minutes to firm up before rolling.
Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface in a diamond shape (one corner pointing toward you).
Lightly brush the edges with water to help seal.
Place about 3 oz of the crab mixture in the center of the wrapper.
Fold the bottom corner over the filling, then fold in the left and right corners.
Roll tightly upward, keeping the filling evenly distributed. The finished egg roll should be about 4 inches long.
Cook the Egg Rolls:
Lightly spray the egg rolls with cooking oil.
Arrange them in the air fryer basket, leaving space between each.
Air fry at 375°F for 10–12 minutes, flipping halfway through (around the 8-minute mark) for even crispiness.
Serve:
Let the egg rolls rest for 3–5 minutes before slicing diagonally.
Enjoy warm with your favorite dipping sauce!
Tip: For extra crunch, lightly pan-fry the egg rolls in oil instead of air frying. Serve with remoulade, sweet chili sauce, or spicy mayo!
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Yogurt and lemon cake
Nana used to make this on the regular, and now we do! So refreshing and tasty! We make a huge batch and drink it over several weeks!
