Ingredients

2 cans of bumblebee crab meat (drained)
1/4 cup mayo
1 egg yolk
1/2 cup crushed Ritz crackers
1-2 tsp. hot sauce
1 tbls Dijon mustard
4 tbls chopped fresh parsley
Salt
Pepper
Peanut oil
1-cup reserve Ritz crackers

Instructions

Gently mix ingredients, except for the reserve cup of crackers. Place in the fridge for 20 minutes
Heat the oil
Take the crab cake mixture out of the fridge and form mixture into small balls, roll into the reserve Ritz cracker crumbs, then slightly flatten them
Place the small balls into hot oil for approximately one minute per side (until browned)

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