2 lb crabmeat
2 eggs
1 peanut oil
1 cup italian bread crumbs
1 all-purpose flour
Mix crabmeat, eggs and bread crumbs. Make into small balls the size of small meatballs. Roll balls in flour and fry in peanut oil until golden brown. Drain on paper towels. Put toothpicks in crab balls and serve with tartar sauce or ketchup. Festival: Bayou Lacombe Crab Festival; Late-June, 1995
Recipe By : New Orleans Recipes
From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est
