14 oz. cooked crab meat

1/2 cup saltine crackers

1/4 cup mayonnaise

1 lg egg

1 tsp Worcestershire sauce

1 tsp dijon mustard

1 tsp hot sauce

vegetable oil for frying

Mix together the crab meat and cracker crumbs in a large bowl folding gently to not break up the larger crab pieces.

In a small bowl mix the wet ingredients (excluding the oil)

Add the mayonnaise sauce to the crab meat and fold to combine. Cover and refrigerate for at least 60 minutes or up to overnight if desired.

Use an icecream scoop to portion out balls of crab mixture. 

Add oil to a large skillet and heat on medium high heat until the oil is shimmering. Place half of the crab balls in the oil and press down to form a patty. Cook each side for 2 1/2 to 3 minutes until browned, flip and cook the second side 2 1/2 to 3 minutes. Repeat with the remaining crab balls.

Serve hot with sides of tartar, cocktail, and hot pepper sauce.