Serves: Makes 18 small cakes
- 2 pounds jumbo lump crabmeat
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ¼ cup fresh parsley, minced
- 6 tablespoons cracker meal
- Vegetable oil
Procedures:From the capital of crab comes this delicacy: perfectly seasoned sweet crabmeat fried to golden deliciousness.
Discard any cartilage or shell from crabmeat. Mix together mayonnaise, mustard, Worcestershire sauce, and parsley in a mixing bowl.
Add crab, taking care not to break up crabmeat. Add cracker meal, then shape mixture into 18–2" cakes. Cover with plastic wrap and refrigerate 1 hour.
Pour vegetable oil into a large skillet to a depth of ¼" and heat over medium-high heat. Fry the cakes until golden brown, turning once, about 5 minutes per side. Serve with tartar sauce if desired.