Crispy Crab Balls (Print Version)

# Ingredients:

01 - 1 cup oil for frying.
02 - 1 pound of lump crab meat, picked over.
03 - A beaten egg.
04 - 1/2 cup breadcrumbs and a bit extra for coating.
05 - 2 big spoonfuls of mayo.
06 - 1 small spoon of Old Bay seasoning.
07 - 1 teaspoon Dijon-style mustard.
08 - 1 teaspoon Worcestershire sauce.
09 - Chopped fresh parsley, about a tablespoon.
10 - Salt and pepper—add as needed.
11 - 1/4 teaspoon smoky paprika (optional).
12 - 1 teaspoon of zest from a lemon (optional).
13 - A pinch of garlic powder, roughly 1/2 teaspoon.

# Instructions:

01 - Sort through the lump crab. Pull out shells but leave chunks whole.
02 - Gently stir together crab, breadcrumbs, mayo, egg, Dijon, seasonings, and parsley.
03 - Roll the mixture into small balls, about an inch or so, and cover with a breadcrumb layer.
04 - Warm the oil in a deep pan until it reaches 350°F.
05 - Fry a few at a time for 2-3 minutes on each side, turning until crispy and golden.
06 - Take them out with a spoon that has holes. Set them on paper towels to soak up the excess oil.

# Notes:

01 - You can prep ahead and fry later.
02 - Pair with your favorite dips for serving.
03 - Leave the crab chunky for a better bite.

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