|Egg||1 , beaten|
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Dry mustard||3⁄4 Teaspoon|
|Bottled hot pepper sauce||1⁄8 Teaspoon|
|Canned crabmeat||7 Ounce, drained, flaked, and cartilage removed (1 Can)|
|Snipped parsley||2 Tablespoon|
|Finely crushed saltine crackers||3⁄4 Cup (12 tbs)|
|Cooking oil||2 Cup (32 tbs) (For Deep-Fat Frying)|
In bowl combine 1 egg, bread crumbs, mayonnaise, mustard, and hot pepper sauce.
Stir in crab meat and parsley.
Using about 1/4 cup crab mixture for each, shape into patties.
Cover and chill 1 hour.
In small bowl combine 1 egg and water.
Dip patties in crushed crackers, then in egg-water mixture; coat with crushed crackers again.
In wok heat 1 1/2 inches cooking oil to 375°.
Fry 2 or 3 patties at a time for 2 to 3 minutes or till golden on both sides.
Drain on paper toweling.