1 LB. FRESH BACKFIN CRABMEAT, CLEANED
1 LARGE EGG
1 TBSP. WORCESTERSHIRE SAUCE
1 TSP. OLD BAY SEASONING
2 TBSP. MAYONNAISE
8 SALTINE Crackers, CRUSHED
VEGETABLE OIL, FOR FRYING
IN A MEDIUM BOWL, MIX THE EGG,
WORCESTERSHIRE SAUCE, OLD BAY AND
MAYONNAISE UNTIL COMBINED.
ADD THE CRAB MEAT AND CRACKERS.
TOSS LIGHTLY BUT THOROUGHLY.
SHAPE INTO 6 LARGE CRAB CAKES OR 24 SMALL
CRAB BALLS.
PLACE ON PLATTER AND REFRIGERATE FOR
AT LEAST 1 HOUR.
HEAT SKILLET AND ADD ABOUT 1/4 INCH
OF OIL.
ADD CRAB CAKES OR BALLS WITHOUT
CROWDING.
SAUTE ON EACH SIDE UNTIL GOLDEN.
REMOVE TO PAPER TOWEL TO DRAIN.