Preparation:
whisk eggs into mayonnaise stir in flour, 1/2 cup parsley, dry mustard, dijon mustard, salt, and pepper fold in crabmeat add worcestershire to taste form into little cakes cover and chill until firm heat oil in a large skillet add cakes, a few at a time, and saute for 2 minutes on each side, until lightly browned sprinkle lightly with kosher salt garnish with remaining minced parsley serve warm |
