|Crab meat||1 Pound|
|Cayenne pepper||1⁄8 Teaspoon|
|Dry mustard||1 Teaspoon|
|Dehydrated parsley flakes||1 Teaspoon|
|Worcestershire sauce||2 Teaspoon|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Egg yolks||2 , lightly beaten|
|Flour||1⁄2 Cup (8 tbs)|
|Oil||2 Cup (32 tbs) (For Frying)|
Pick over crab meat; remove any bits of shell and cartilage.
Flake crab meat; place in mixing bowl.
Melt butter in small saucepan.
Add seasonings, bread-crumbs, and egg yolks to crab; mix well.
Refrigerate 2 to 3 hours or until stiff enough to be handled easily.
Form into 35 small balls the size of a walnut; dredge in flour.
Heat several inches of oil in heavy saucepan or deep-fat fryer to 360Â°F.
Fry crab balls until golden brown