1 egg, well beaten
2 Tbs mayonnaise
1 Tbs prepared mustard
1 Tbs butter, melted
1 tsp chopped fresh parsley
1/2 tsp dry mustard
1/2 tsp Old Bay Seasoning
1/2 tsp salt
1/4 tsp freshly-ground black pepper
1 lb claw crabmeat, drained, flaked
1 1/2 cups pork rind crumbs
Vegetable oil, as needed


Combine egg, mayonnaise, prepared mustard, butter, parsley, dry mustard, seafood seasoning, salt, and pepper in a large bowl; blend well. Gently fold in crabmeat. Shape mixture into 8 patties; roll each in pork rind crumbs.
Fry in deep, hot oil (350 degrees) until crab cakes are brown and float to the top.
Drain on paper towels. Transfer crab cakes to a warm serving platter. Serve immediately.