Crab Balls
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., stirring
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 evenly coated.
Place 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. makes 36