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From the Kitchen of: Boomer
Source: The Great Fish & Seafood Cookbook
| 1 | lb. | frozen Crab Meat, chopped finely |
| 4 | slices, white bread, crust removed and made into crumbs | |
| 1 | Tbsp. | Butter |
| 1 | Tbsp. | Flour |
| 1/2 | c. | Milk |
| 1/2 | Red or Green Chili, seeded and finely chopped | |
| 1 | Green Onion, finely chopped | |
| 1 | Tbsp. | Parsley, chopped |
| Salt | ||
| Flour | ||
| 2 | Eggs, beaten | |
| Dry Bread Crumbs | ||
| Oil for Frying |
Combine the crab meat with the fresh breadcrumbs and set aside. Melt the butter and add the flour off the heat. Stir in the milk and return to moderate heat. Bring to a boil, stirring constantly. Stir the white sauce in the crab meat and breadcrumbs. Add the chopped chili, onion and parsley. Season with salt to taste. Cover and allow to cool completely. Shape the cold mixture into 1 inch balls with floured hands. Brush each ball with the beaten egg mixture-then roll into the dry breadcrumbs Heat approximately 3-4 coups of oil (or use a deep-fryer) to 350 degrees until golden brown and crisp. About 3 minutes per batch Turn occasionally while frying Drain on paper towels and sprinkle lightly with salt.