1-First, in a bowl, mix the 1/4 cup mayonnaise, 1 large beaten egg, 1 teaspoon crab seasoning, 1/2 tablespoon lemon juice, 1 tablespoon chopped fresh parsley, and 1/2 teaspoon Worcestershire sauce. Gently fold in the 1 pound crab meat until everything is well combined, being careful not to break up the crab too much.

2-Next, place an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of the crab mixture onto the lower half of the wrapper.

3-Then, fold the bottom corner over the filling, tuck in the sides, and roll it tightly. Seal the final corner with a bit of water to keep it secure.

4-Heat the vegetable oil to 350°F and fry the egg rolls in batches for 2-3 minutes per side until they turn golden brown.

5-Finally, drain the fried egg rolls on paper towels to remove excess oil. For dietary adaptations, you can bake them at 400°F for 15-20 minutes until crispy, flipping halfway through to ensure even cooking.