Ingredients:

  • 1 pound fresh crab meat, picked over for shells
  • 1/2 cup breadcrumbs (preferably Panko)
  • 1/4 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 large eggs, beaten
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped
  • Vegetable oil (for frying)

Instructions:

  1. In a mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, mustard, beaten eggs, Worcestershire sauce, Old Bay seasoning, black pepper, and chopped parsley.
  2. Using your hands, mix the ingredients until well combined. Take about 1 tablespoon of the mixture and shape it into a ball. Repeat with the remaining mixture.
  3. Place the formed crab balls on a baking sheet and refrigerate for at least 30 minutes.
  4. In a frying pan or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C).
  5. Carefully lower the chilled crab balls into the hot oil, cooking in batches to avoid overcrowding. Fry until golden brown and cooked through, about 4-5 minutes per batch.
  6. Use a slotted spoon to remove the crab balls from oil, draining them on paper towels before serving.