Frog Neck Crab Cakes

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