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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