In a medium bowl, stir together the softened cream cheese, mayonnaise, Old Bay seasoning, bell pepper, green onions, Worcestershire sauce, and lemon juice until well combined.

Gently fold in the lump crab meat and panko breadcrumbs. Be careful not to overmix or break up the crab meat.

Place an egg roll wrapper on a flat surface in a diamond shape. Add about 2-3 tablespoons of filling to the center. Fold the bottom corner over the filling, then fold in the side corners. Moisten the top corner with water and roll tightly to seal.

In a large, heavy-bottomed pot, heat the oil to 350°F (175°C).

Carefully place 3-4 egg rolls in the hot oil. Fry for 3-5 minutes, turning as needed, until they are golden brown and crispy. Do not overcrowd the pot.

Remove the egg rolls with a slotted spoon and place them on a wire rack to drain any excess oil. Serve immediately with your favorite dipping sauce.