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Crab Balls

2 Tbsp. butter
2 Tbsp. flour
1/2 cup milk
1/2 tsp. salt
1/4 tsp. cayenne
2 cans crab meat 170 gr. each
1/4 cup finely chopped gr. onions
1/4 cup finely chopped parsley
3 eggs
3 cup soft fresh bread crumbs

Oil for deep frying. 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
to coat evenly. 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 air tight 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


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