Crab Balls

• 1 pound fresh crabmeat, picked over
• 2 cups crushed Ritz crackers, divided
• 6 tablespoons (3/4 stick) unsalted butter
• 1/4 cup finely chopped green bell pepper
• 1/4 cup finely chopped onion
• 1/4 cup canned evaporated milk
• 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup whole milk
• 1 large egg
• Vegetable oil (for frying)

1. Mix crabmeat and 1 cup cracker crumbs in a large bowl. Melt butter in a large skillet over medium heat. Add green pepper and onion; saute until soft, about 5 minutes. Add to bowl with crab mixture. Stir in evaporated milk, Dijon mustard, Worcestershire, salt, and pepper. Cover; chill for 1-6 hours.
2. Using scant 1/4 cup for each, form crab mixture into sixteen 1 1/2"-diameter balls. Whisk whole milk and egg in a medium bowl. Place remaining 1 cup cracker crumbs in another medium bowl. Roll balls in egg mixture, then coat well with crumbs. Transfer to a rimmed baking sheet.
3. Pour oil into a large wide pot to a depth of 2". Attach a deep-fry thermometer to side of pot. Heat oil to 350u0b0F. Working in batches and turning occasionally, fry crab balls until golden brown, 4-6 minutes per batch. Transfer to paper towels.

fresh crabmeat, crackers, butter, green bell pepper, onion, milk, mustard, worcestershire sauce, kosher salt, freshly ground black pepper, milk, egg, vegetable oil

Taken from www.epicurious.com/recipes/food/views/crab-balls-366415 (may not work)