1 1/2 pound crabmeat, picked free of shells
1/2 cup crushed wasa light rye
chives
1/2 cup tartar sauce
1 egg
1 teaspoon Worcestershire sauce
1/4 cup lime juice
Dash cayenne pepper
Flour, for dusting
1/2 cup caola oil (for frying)

balsamic crema, for top

these were too loose to be crab cakes; did better as crab balls