2 slightly beaten eggs

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon dry mustard

2 tablespoons vinegar

1 teaspoon lemon juice

1 tablespoon catsup

1 tablespoon Worcestershire sauce

3 tablespoons chopped sweet pickle

1 tablespoon chopped onion

2 tablespoons fine cracker crumbs

 

Flake crab meat carefully, removing all tendons.  Combine with other ingredients and mix thoroughly.  Form into cylinders or balls.  Roll in cracker crumbs and fry in deep, hot fat (375 deg.) until golden brown.  Drain on paper towels and serve hot.

 

Serves 4-6.