Crab Balls for a Crowd

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 minutes, stirring until sauce is thick and smooth.

Season with salt and cayenne and remove from heat. Stir in crab meat, green 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. Lightly coat the crab balls in the beaten egg. Then, roll balls in bread crumbs to coat evenly. Place balls on waxed paper lined baking sheet and refrigerate for 30 minutes.

In a deep fryer or wok or large pot, heat 3 inches of oil to 350 degrees F. Deep fry 6-8 crab balls at a time. Drain on paper towels and let cool.

If desired, freeze uncovered, in a single layer, then package in air tight containers. To reheat, bake FROZEN crab balls in a single layer on baking sheet in 425 degrees F oven for about 15 minutes until crispy. Serve immediately.