Maryland Crab Balls

• 1 pound jumbo lump crab meat, picked through carefully for shells
• 1/2 cup fresh bread crumbs (just pulse good white bread with crusts removed in your food processor)
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon dry mustard
• 1 extra large egg
• 1/4 teaspoon black pepper
• 1/4 cup mayonaise
• 1 tablespoon Worstershire sauce
• 1 tablespoon fresh parsley, chopped
• 1/4 cup red bell pepper, finely chopped
• 1 scallion, minced
• vegetable oil for frying
• 1 lemon, cut into wedges

1. Carefully combine all the above ingredients. Shape the mixture into 1 inch round balls.
2. Chill the balls in a refrigerator for at least an hour. They can also be frozen at this point, and defrosted prior to cooking in the future.
3. Heat the oil, 2 inches deep, in a deep pot to 350 degrees. Drop in a few balls at a time, cooking for 5 minutes until crispy and cooked through. Drain on a rack or paper plate. Cool slightly and then serve with lemon wedges or sauce if you desire.

crab meat, bread crumbs, bay seasoning, dry mustard, egg, black pepper, mayonaise, worstershire sauce, fresh parsley, red bell pepper, scallion, vegetable oil, lemon

Taken from food52.com/recipes/13873-maryland-crab-balls (may not work)