2 cups lump crab meat
1 cup chicken broth
1/2 cup vegetable oil
3 teaspoons Worcestershire sauce
3 teaspoons parsley
1 teaspoon seasoned salt
1 teaspoon celery seed
1/2 teaspoon ground red pepper or to taste
1/2 teaspoon tarragon
1 cup all-purpose flour
5 eggs
In saucepan, combine chicken broth, vegetable oil, Worcestershire sauce, parsley, seasoned salt, celery seed, red pepper, and tarragon. Bring to a boil, stir in flour until blended.
Once flour and ingredients are combined set aside to cool. While that is cooling, beat eggs to a fluffy consistency.
Combine beaten eggs and flour mixture thoroughly. Add crab meat. After everything is combined, drop by large tablespoons onto ungreased cookie sheet, and bake at 425 degrees for 12 to 15 minutes or until golden brown.
- contributed by SandiTuesday, Baton Rouge, LA
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