Ingredients:

  • 1 pound fresh lump crab meat, drained
  • 1 cup breadcrumbs (panko preferred)
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, finely chopped (optional)
  • 1 cup all-purpose flour
  • 1 large egg, beaten
  • 2 cups breadcrumbs (for coating)
  • Vegetable oil for frying

Instructions:

  1. In a large bowl, combine crab meat, breadcrumbs, mayonnaise, egg, mustard, Worcestershire sauce, Old Bay seasoning, black pepper, and parsley.
  2. Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up.
  3. Set up a breading station with three bowls: one for flour, one for beaten egg, and one for breadcrumbs.
  4. Using your hands, scoop and gently form the mixture into balls about 1.5 inches in diameter.
  5. Roll each ball in flour, dip in beaten egg, then coat thoroughly with breadcrumbs.
  6. In a deep frying pan, heat vegetable oil over medium heat until it reaches 350°F (175°C).
  7. Fry the crab balls in batches for about 3-4 minutes or until golden brown, turning occasionally for even cooking.
  8. Remove fried crab balls with a slotted spoon and drain on paper towels. Serve hot.