First, we need to prepare the star of the show—the crab filling. In a large mixing bowl, combine your lump crab meat, creamy mayonnaise, Dijon mustard, chopped parsley, seafood seasoning, garlic powder, and lemon juice.

Gently fold the ingredients together, taking care not to break up the crab meat too much. You want to maintain those beautiful lumps.

Now comes the fun part! Take an egg roll wrapper and lay it flat on a clean surface, with one of the corners pointing towards you. Spoon about two tablespoons of the crab mixture onto the center of the wrapper.

Fold the corner closest to you over the filling, then fold in the two side corners. Roll it tightly away from you until you reach the edge of the wrapper. Brush the edge with the beaten egg to seal it. Make sure the edges are well-sealed so your filling doesn’t escape during frying.

In a deep frying pan or pot, heat about two inches of vegetable oil over medium heat. To test if the oil is ready, drop in a small piece of bread; if it sizzles and bubbles, you’re good to go.

Carefully add your prepared egg rolls into the hot oil, a few at a time. Fry them for about 3-4 minutes on each side or until they achieve a beautiful golden brown.

Make sure you don’t overcrowd the pan, as that can lower the oil temperature, leading to soggy egg rolls.

Once they’re fried to perfection, remove them from the oil using tongs or a slotted spoon and place them on paper towels to drain excess oil. Let them cool slightly before serving. They are best enjoyed warm and crispy.