1/2 lb lump crab meat, picked over for shells
1/2 onion, minced
1 carrot, minced
2 cloves garlic, minced
salt and pepper
2 t mustard
2 t grated horseradish
2 T mayonnaise
3/4 c to 1 c bread crumbs, plus more for coating
3 T oil for frying
Cook the onion, carrot and garlic in 1 T butter until softened. Put the crab in a bowl, add vegetables, salt and pepper, egg, mustard, horseradish, and mayonnaise. Add in the breadcrumbs, 1/4 cup at a time, until the mixture isn't too wet and holds together when you press it into a ball. Divide mixture into six balls, and flatten into tight patties. Coat on each side with breadcrumbs. Heat the oil in a pan, and cook on each side until well browned.
Makes six, serve with cocktail sauce or remoulade sauce or just eat plain.