Tartar sauce, for serving
Lemon wedges, for serving
Canola oil, for frying
2 tablespoons Freshly Chopped Parsley
3/4 c. Panko bread crumbs (or saltines)
1 pound Jumbo lump crabmeat, picked over for shells
Freshly ground black pepper
Kosher salt
1/2 teaspoon Hot sauce
2 teaspoons Worcestershire sauce
2 tablespoons Dijon mustard
1 Large egg, beaten
1/3 c. Mayonnaise