Eggrolls with Crab Meat

Ingredients

1 pound backfin crab meat
1 head of cabbage
3 cloves garlic
3 spring onions
1/4 cup shredded carrots
1 package eggrolls wrappers
2 tablespoons margarine
Accent flavor enhancer
3-4 shakes soy sauce
1 teaspoon toasted sesame seed
3 tablespoons Old Bay Seafood Seasoning, divided
4 eggs
chopped parsley
salt and pepper

Instructions

Fry garlic in margarine, add carrots, and cook 1 to 2 minutes. Add onions and cook 1 more minute. Add cabbage, cooking until soft. Add Accent, soy sauce, sesame seeds, and 1 tablespoon Old Bay while cabbage is cooking. In separate pan, scramble 2 eggs, adding 1 tablespoon Old Bay. Mix cabbage and eggs; then add crab meat. Mix well. Line baking pan with waxed paper. Lay eggroll wrapper down with one point toward you. Add 1 to 2 tablespoons of mixture to center of wrapper. Fold in sides and roll up. Continue until all mixture is used. Heat oil until hot (350 degrees). Beat remaining eggs with a fork. Brush wrapper with egg before frying. Fry about 4 minutes or until golden. Drain on paper towels.