- 1 (8 oz) cup Chicken of the Sea® Lump Crab
- 2 large eggs, beaten
- 1/2 cup bread crumbs
- 1 Tablespoon chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon seafood seasoning
- Oil, for frying
- Combine eggs, bread crumbs, parsley, mustard, Worcestershire sauce, and seafood seasoning.
- Gently fold crab into mixture.
- Scoop about 1/4 cup of filling and shape into flat patties.
- Pan fry in oil on medium heat until cooked and crispy on both sides.