Ingredients

• 1 lb. crabmeat, fresh or canned
• 2 eggs, slightly beaten
• 1 1/2 tsp. dry mustard
• 1 tsp. Worcestershire sauce
• 1 cup Italian bread crumbs
• 1 medium onion, chopped
• 1 1/2 cups green pepper, minced.
• 1/2 cup sweet red bell pepper, chopped (optional)
• 2 tsp. parsley, chopped fine (and/or 1 Tbs. fine minced fresh tarragon or 1 tsp. dried)
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 4 Tbs. oil for crab cakes (or 1 cup oil for crab balls)

Directions

Pick over crabmeat to remove any shell or cartilage. (If canned, this has already been done).

Put into a large bowl and add all the ingredients except the oil. Gently mix together. Shape into patties for frying or crab balls for deep frying.

Heat a frying pan. To fry crab cakes, place 4 Tbs. oil in a fry pan and heat oil over medium heat. Add crab cakes and fry a few minutes on each side till lightly browned.

Drain on paper towels and serve.

For crab balls, use more oil and place balls in hot oil and brown on all sides (2 minutes/side).

Drain on paper towels and serve.

This recipe will serve 4 for crab cakes and/or make 40 crab balls (1 1/4" in diameter) for appetizers.

Enjoy!