In a mixing bowl, combine crab meat, mayonnaise, scallions, Dijon mustard, Worcestershire sauce, breadcrumbs, Old Bay seasoning, black pepper, and salt. Mix well.

Lay an egg roll wrapper on a flat surface. Place 2 tablespoons of filling in the center. Fold the bottom corner over, then tuck in the sides and roll tightly, sealing with water.

In a deep skillet, heat oil to 350°F (175°C). Test with bread to check readiness.

Fry the egg rolls in hot oil for 3-4 minutes on each side until golden brown and crispy. Turn occasionally.

Use a slotted spoon to remove egg rolls and place them on paper towels to drain excess oil before serving.