You’re gonna back after all

Crab Cake Egg Rolls

Crab Cake Sauce:


1 large egg, beaten
2 T Mayonnaise, (I use Heinz) just make sure it’s a good one
1 1/2 t Dijon mustard
2 t of Old Bay seasoning
2 t Worcestershire sauce
1/4 t salt
Chohula sauce (or hot sauce of choice) I used two good shakes, use to your taste
2 T fresh chopped Italian flat leaf parsley
1/2 C plain Panko (you could also used crushed saltines, but omit the salt)
1 lb of fresh picked crab meat (pick through to remove any left over cartilage) Pasturized crab meat will also work well.
1 package of large Wonton or Egg Roll wrappers. (Usually found in the produce section near the salad fixings and salad dressings)
Small dish of water
Peanut oil for frying