2 Tbsp. butter
2 Tbsp. flour
1/2 c. milk
1/2 tsp. salt
1/4 tsp. cayenne
2 cans crab meat 170
gr. ea.(reg. size)
1/4 c. finely chopped
1/4 c. finely chopped parsley
3 c. soft fresh bread crumbs Oil for deep
In a heavy saucepan, melt butter over
med. heat. Stir in flour and mix well,
gradually add milk, stirring
constantly, and bring to boil. Reduce heat and simmer for 5 min.,
until sauce is thick and smooth. Season with salt and cayenne
and remove from heat.
Stir in crab meat, gr. onions and parsley; mix well.
Taste and adjust seasoning, if necessary.
Let cool to room temp.
In a shallow bowl, beat eggs until frothy. Shape crab mixture into
1 inch balls.
Roll balls in bread crumbs then dip in eggs. Roll again in bread crumbs until
balls on waxed paper lined baking sheet and refrigerate for 30 min. In
a deep fryer or wok or large pot, heat 3 inches of oil to 350 deg.
Deep fry 6-8 crab balls at a time. Drain on paper towels and let
cool. Freeze uncovered, in a single layer, then pkg. in airtight containers.
To reheat, bake FROZEN crab balls in a single layer on baking sheet in
425 deg. oven for about 15 min. until crispy. Serve immediately.
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