Crabmeat Balls

• 1/4 c. butter or margarine, melted
• 1 tsp. dry mustard
• 1/2 tsp. salt
• 1/8 tsp. ground mace
• 1/8 tsp. ground nutmeg
• 1/2 tsp. seafood seasoning
• 2 Tbsp. chopped fresh parsley
• 1/2 c. soft breadcrumbs
• 1 lb. fresh crabmeat, drained and flaked*
• 2 egg yolks, beaten
• 1/4 c. all-purpose flour
• vegetable oil

1. Combine first eight ingredients; stir well.
2. Stir in crabmeat and egg yolks.
3. Cover and chill one to two hours.
4. Shape into 1 inch balls; dredge balls in flour.
5. Pour oil to depth of 2 to 3 inches in heavy frypan.
6. Heat to 375u0b0.
7. Fry balls in oil until golden.
8. Drain on paper towels.
9. Serve immediately.
10. Yield: 28 appetizer servings.

butter, dry mustard, salt, ground mace, ground nutmeg, seafood seasoning, parsley, breadcrumbs, fresh crabmeat, egg yolks, allpurpose, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1070902 (may not work)