- 2 eggs
- 2 teaspoons Worcestershire sauce
- 2 teaspoons lemon juice
- 2 teaspoons crab seasoning, such as Phillips' seafood seasoning
- 2 teaspoons dried parsley flakes
- 2 heaping tablespoons mayonnaise
- 1/2 teaspoon dry mustard
- 2 pounds jumbo lump crabmeat, picked over
- 4 slices white bread, crumbled
- Vegetable oil, for frying
- Soda crackers for serving
- Tasty Tartar Sauce
- In a medium-size bowl, thoroughly combine the eggs, Worcestershire sauce, lemon juice crab seasoning, parsley, mayonnaise and mustards.
- Place the crabmeat in a large bowl gently fold in the breadcrumbs and the egg mixture so as not to break up the lumps. Shape into 12 slightly flattened balls and chill for at least 1 hour.
- Pour oil into the skillet to a depth of about 1 1/2 inches. Heat the oil to 370° and fry the crab cakes, a couple at a time, until golden brown, 4 to 5 minutes per side. Remove with a slotted spatula to paper towels to drain.
- Place crab cakes under a preheated broiler, turning to cook evenly, until nicely browned, 4 to 5 minutes per side.
- Serve with soda crackers and tartar sauce.