Crab Puffs:
	1 tbs butter
	1 tbs flour
	½ cup milk
	Salt and cayenne to taste
	2 tbs minced celery
	½ cup minced onions
	1 tbs chopped green onions
	1 tbs vegetable oil
	½ pound lump crabmeat picked over for shells and cartilage
	2 eggs, well-beaten
	1/8 tsp black pepper
	½ tsp garlic salt
	½ cup cracker crumbs
	1 tbs minced parsley
	Vegetable oil for deep frying
	Melt the butter in a small saucepan. Add the flour and stir 
	constantly with a wire whisk for two minutes over low heat. 
	Slowly pour in the milk and continue whisking until the mixture 
	is thick and creamy. Season with salt and cayenne. Set aside.
	Sauté the celery, onions and green onions in the oil over 
	medium heat for three to four minutes, or until soft. Remove from 
	heat. Transfer the vegetable mixture to a medium-size mixing bowl. 
	Add the crabmeat, white sauce, eggs, black pepper, garlic salt, 
	cracker crumbs and parsley. Cool for several minutes. Cover and 
	refrigerate for about 30 minutes.
	Shape the mixture into balls the size of walnuts. Deep fry in hot 
	vegetable oil for three to four minutes, or until they are golden 
	brown. Drain on paper towels and serve with tartar sauce.
	Makes about a dozen

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