In a medium bowl, gently flake the jumbo lump crab meat with a fork to break up any very large pieces while keeping chunks intact. Add softened cream cheese, 2 tablespoons mayonnaise, finely sliced green onions, diced red bell pepper, chopped parsley, 1 tablespoon lemon juice, 3/4 teaspoon Old Bay, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.

Fold the mixture carefully with a rubber spatula until homogenous but still chunky. Taste and adjust seasoning with an additional pinch of Old Bay or lemon juice if desired. Cover and refrigerate for 15–20 minutes to firm up for easier rolling.

Old Bay Aioli

In a small bowl whisk together 1/2 cup mayonnaise, 1 teaspoon lemon juice, 1 teaspoon minced garlic, 1 teaspoon Old Bay seasoning, 1/2 teaspoon hot sauce (if using), and 1/8 teaspoon salt until smooth. Cover and refrigerate until ready to serve. Stir before plating.

Sriracha Bourbon Sauce

In a small saucepan over medium-low heat, melt 2 tablespoons butter. Add 2 tablespoons packed brown sugar and stir until dissolved.

Whisk in 1 tablespoon soy sauce, 2 teaspoons bourbon, 1 tablespoon sriracha, 1 teaspoon rice vinegar, and 1 tablespoon water. Simmer gently for 2–3 minutes until slightly thickened, stirring frequently so alcohol cooks off and sauce becomes glossy. Remove from heat and set aside to cool slightly.

Wrappers & Frying

Prepare an assembly station with crab filling chilled, egg roll wrappers stacked with one corner pointing toward you, and a small bowl with the flour-water slurry (mix 2 tablespoons flour with 2 tablespoons water until smooth).

Place about 2 tablespoons of the crab filling slightly below center of each wrapper, keeping filling compact and leaving a 1/2" border on sides. Do not overfill — you should get 8 egg rolls.

Brush the top edges of the wrapper with the flour slurry. Fold the bottom corner up over the filling, fold the left and right corners in toward the center, then roll tightly away from you to form a sealed cigar-shaped egg roll. Press seam to seal. Repeat with remaining wrappers and filling.

Heat 3 to 4 cups vegetable oil in a heavy-bottomed Dutch oven or deep skillet to 350°F (175°C). If you don't have a thermometer, heat oil until a small piece of bread sizzles and browns in about 40–45 seconds.

Fry egg rolls in batches of 3–4, seam side down first, for 3–4 minutes per batch, turning occasionally, until golden brown and crisp. Maintain oil temperature between 340–360°F; adjust heat as needed.

Using a slotted spoon or spider, transfer cooked egg rolls to a wire rack set over a baking sheet or to paper towels to drain. Let rest 2 minutes so filling sets. Keep warm in a 200°F oven if cooking in multiple batches.

Serve 2 egg rolls per person (adjust serving) with small bowls of Old Bay Aioli and Sriracha Bourbon Sauce for dipping. Optionally drizzle a little bourbon sauce over the egg rolls for presentation and sprinkle a pinch of Old Bay on top.