2 cups lump crab meat
1 cup chicken broth
1/2 cup vegetable oil
3 teaspoons Worcestershire sauce
3 teaspoons parsley
1 teaspoon season salt
1 teaspoon celery seed
1/2 teaspoon ground red pepper or to your liking
1/2 teaspoon tarragon
1 cup all purpose flour
5 eggs
In saucepan, combine chicken broth, vegetable oil, Worcestershire sauce, parsley, season salt, celery seed, red pepper, and tarragon. Bring to a boil, incorporate flour until blended. Once flour and ingredients are combined, set aside to cool. While that is cooling, beat eggs to a fluffy consistency. The reason for letting the flour mixture cool is so that it doesn't cook the eggs. Combine beaten eggs and flour mixture thoroughly. Incorporate crab meat. After everything is combined, drop 1 large tablespoon per serving onto ungreased cookie sheet, and bake at 425F for 12 to 15 minutes or until golden brown.
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