1 pound lump crab meat
1 egg
2 or 3 tsp Worcestershire Sauce
1/2 tsp dry English mustard
2 to 3 tsps Old Bay © seasoning
3 tbls chopped fresh parsley
sprinkle cayenne powder
2 plus tbls mayonnaise
1/2 cup panko bread crumbs
1 or more lemon slices
1 or more pints Crisco© shortening or oil for frying
Preparation
Using a medium size bowl, beat the egg enough to break the yolk and start mixing in the white. Add the Worchestorshire Sauce, Old Bay © Seasoning, dry mustard and cayanne powder. Mix until the dry mustard is mixed in. Mix in the parsley. Squeeze in some lemon juice if you like. Fold in the crab meat until evenly coated. Fold in the panko bread crumbs until evenly distributed. Fold in the mayonnaise, tablespoon at at time, until the mixture is slightly moist and barely holds together.
Form in to patties and place on waxed paper coated with panko bread crumbs. Cover with waxed paper. Let rest in the refrigerator for at least 30 minutes. Overnight is not a problem.
Heat oil if you are frying, either pan or deep fryer, to 350 F. Cover with a light coating of fresh panko bread crumbs, flip over and do the same to the other side. Fry until lightly golden. Drain on paper towels. Serve with lemon, tartare sauce, Hollandaise, or seafood sauce or even without if that is how you like them.
More Blue Bronc recipes at What-Me