Ingredients:

Crab Cake Filling:

1. 1 cup lump crab meat
2. 2 tbsp finely chopped celery
3. 2 green onions, finely sliced
4. 1 tbsp mayonnaise
5. 1 tsp Dijon mustard
6. 1/2 tsp Old Bay seasoning (optional)
7. Salt and pepper, to taste

Egg Roll Wrappers:

1. 1 package of egg roll wrappers (about 20-24 wrappers)

Lemon Dip:

1. 1 cup mayonnaise
2. 2 tbsp freshly squeezed lemon juice
3. 1 tsp Dijon mustard
4. Salt and pepper, to taste

Instructions:

1. Prepare the crab cake filling by gently combining the ingredients in a bowl.
2. Lay an egg roll wrapper on a flat surface. Place about 1 tablespoon of the crab cake filling in the center of the wrapper.

3. Brush the edges of the wrapper with a little water. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder. Repeat with the remaining wrappers and filling.
4. Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat. When the oil is hot, add a few of the egg rolls to the skillet (do not overcrowd).

5. Fry the egg rolls until they are golden brown and crispy, about 2-3 minutes on each side. Drain on paper towels.
6. Serve the crispy crab cake egg rolls with the lemon dip.

Lemon Dip Instructions:

1. Combine the mayonnaise, lemon juice, and Dijon mustard in a bowl.
2. Season with salt and pepper to taste.
3. Refrigerate until ready to serve.

Enjoy your delicious Crispy Crab Cake Egg Rolls with Lemon Dip!