1 lb. backfin crabmeat
2-3 tbsp. self-rising flour or pancake mix
4 shakes Worcestershire sauce
1 lg. egg
1 tbsp. parsley flakes
1 tbsp. prepared Dijon mustard
2 generous tbsp. mayonnaise
Salt and pepper to taste
3/4 c. vegetable oil for frying

Place crabmeat in a bowl and sort through for extraneous shell. Avoid breaking the lumps. Add the rest of the ingredients, except the vegetable oil, and blend gently with a fork. Heat 1 inch of the oil in a skillet.

When oil is hot, drop large tablespoons of crab mixture into the skillet. Fry until golden brown on one side, then turn and fry on the other side for a minute or until golden brown. Remove and drain on paper towels.