1 pound lump crabmeat, picked over for shells and cartilage
2 large eggs, lightly beaten
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped celery
3 tablespoons minced fresh parsley
3/4 cup plain breadcrumbs
Salt and freshly ground black pepper to taste
Vegetable oil for frying
Directions
Combine crab, mayonnaise, herbs , and 1 egg in a large bowl and fold gently with a spatula until combined, being careful not to break up the large lumps of crab.
