Pick Crabs leaving meat in as big a lumps as potential, a smidgen of
chopped celery, well beaten eggs to hold the meat together and bread
crumbs dried in the sun to give the cake essence. A sprinkle of
peppercorn, a touch of salt and a little crab spiciness. (A touch of onion
only if requisite) Fry until golden brown. Shape like small tomatoes and
leave lumpy where the good crab meat shows beneath the breading. Rich
Fry until browned. Shared by: Pat Stockett