Ingredients

• 1/4 pound fresh crabmeat
• 1 tablespoon chopped capers
• 2 tablespoons bread crumbs
• 1 tablespoon grainy mustard
• Sea salt
• 1 teaspoon all-purpose flour
• 1 tablespoon chopped Italian parsley leaves
• 2 tablespoons olive oil
• Lemon wedges, for garnish

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Instructions

1. Mix every thing together in a large bowl, kneed with hands delicately, try not to break the crab chunks. Roll the mix with hands in to a golf ball size balls. Heat the pan with olive oil. When the pan is hot, place the balls in the pan, then using spatula press them to about 2/3 inches thick. They are done when both sides are brown. Serve with lemon wedge.