Method:

For the Fritter Batter

1. Combine the flour, baking powder, and salt in a large bowl.
2. In a separate small bowl or measuring cup, whisk together the oil, milk, egg and black pepper.
3. Pour the egg mixture into the flour mixture and mix with a rubber spatula until a smooth texture has been achieved.

For the Crab Mixture

1. In a large bowl mix the panko, mayonnaise, parsley, lemon zest and juice. Add the drained/picked crabmeat, fold to just incorporate. Form crabmeat mix into cocktail size balls, or larger size if desired.
2. Place the crab ball in a slotted spoon and dip into the batter mix, rolling the crabmeat until covered in batter.
3. Deep fry in the pre-heated oil until golden brown and browned all over. Carefully remove from fryer with a slotted spoon and drain on a paper towel lined sheet pan.
4. Lightly season with sea salt immediately. Keep warm and finish frying the remaining fritters.

For the Spicy Mayonnaise Dip

1. Combine the mayonnaise, spice blend, lemon juice.
2. Mix well. Serve on the side.

Chef's Tip: If serving at a house party, these can be made ahead, cooled to room temperature, refrigerated and then re-heated in a 375 F oven to an internal temperature of 145 F.

For the dip, feel free to add any herb that you have growing in your garden. Fresh dill, basil, chives, etc.