Serves 4 to 8
1 pound lump crabmeat
2 large eggs, well beaten
3 tablespoons finely chopped scallions
½ cup Ritz cracker crumbs
4 tablespoons mayonnaise
1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
½ teaspoon Old Bay
¼ teaspoon freshly ground pepper
½ - ¾ cup Panko, or cracker crumbs for rolling
Peanut or a peanut/vegetable oil mix for frying
Pick through the crab, discarding any bits of shell and set aside (I press or squeeze between paper towels to remove as much liquid as possible, especially if using previously frozen crab).
Combine the remaining ingredients in a medium bowl and mix well.
Carefully combine the crab, trying not to break up the lumps of meat.
Place crushed crackers or breadcrumbs in a shallow bowl.
Shape the mixture into 1 to 1 ½-inch balls and roll in crumbs.
Place on a platter and chill several hours until firm.
Deep fry in hot oil (365 degrees F) until golden. Remove with a slotted spoon and drain on paper towels.
Serve hot with Black Pearl Chesapeake Oyster Salsa and lemon slices.