Southern Crab Meat Fritters Recipe

1 Tbsp finely chopped celery
1 Tbsp grated onion
1 Tbsp real mayonnaise
1 tsp Creole mustard
1/4 tsp Creole mix seasoning
2 large eggs, whisked
dash Tabasco (or favorite hot sauce)
2 Tbsp finely crushed saltine crackers (crush a whole tube, you'll need the remaining crumbs for coating later)
1 cup lump crab meat

Put the first 7 ingredients in a bowl and stir together, then add the 2 Tbsp crushed saltine crackers and mix to combine well.

Add the crab meat and, using a rubber spatula or wooden spoon, gently fold the crab meat into the mixture, trying not to break the crab meat up too much.

Line a baking sheet with parchment paper.

Scoop out balls of crab mixture, each about the size of a golf ball, and pack tightly with your hands, placing each one on the prepared baking sheet. Continue until all crab mixture is used.

Lightly cover the baking sheet with crab meat balls with parchment paper and put in refrigerator for about 1 hour.

When ready to make, get out a shallow bowl and put the remaining crushed crackers in it. Roll the crab meat balls around in the crushed crackers, pressing to coat well, then set aside and get ready to fry them.

Fill a large deep skillet with 2 cups of cooking oil and bring to a sizzle (test with a drop of water).

Gently place the crab fritters in the hot oil and fry until lightly golden brown, which should only take about 3 minutes. Turn them over once during the frying time using a slotted spoon.

Remove the fritters to a rack and sprinkle generously with salt before they cool.

Do not overcrowd your skillet; fry the crab fritters in batches if necessary.

Serve warm with remoulade sauce or spicy sweet sauce.