CRAB BALLS

CRAB BALLS
MAKES 35 BALLS

1 lb. crabmeat; flaked
1/4 c. butter, melted
1 t. salt
1/8 t. cayenne pepper
1 t. dry mustard
1 t. parsley flakes
2 t. Worcestershire sauce
1/2 c. dry bread crumbs
2 egg yolks, lightly beaten
1/2 c. flour
Oil for frying

Place crabmeat in mixing bowl. Add butter, salt, cayenne, mustard, parsley, Worcestershire, bread crumbs and egg yolk; mix well. Refrigerate 2 - 3 hours, or until stiff enough to be handled easily. Form mixture into 35 balls. Dredge in flour. Heat several inches of oil to 360* F. in deep fryer; fry balls until golden brown. Drain on paper
towels and serve hot.