1 quart canola oil (approximately, as needed for deep frying)
2 cups cooked sushi rice
1 tablespoon crab boil seasoning (recommended: Old Bay)
1/2 cup mayonnaise
1/4 cup chopped fresh parsley leaves
1/8 cup fresh lemon juice
1 pound lump crabmeat
3/4 cup rice flour
3/4 cup panko bread crumbs (Japanese)
Salt and freshly ground black pepper
Cocktail sauce, for dipping
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