Bayou Seafood Hors D'oeuvres

• 14 cup instant minced onion
• 14 cup water
• 2 (6 ounce) cans crabmeat or 2 (7 ounce) cans tuna, drained,flaked
• 2 large eggs, lightly beaten
• 12 cup dry breadcrumbs
• 2 tablespoons dried parsley flakes
• 1 12 teaspoons dry mustard
• 14 teaspoon black pepper
• 1 pinch ground red pepper
• vegetable oil (for frying)

1. Mix onion and water in medium bowl; let stand 10 minutes to rehydrate.
2. Add crab meat, eggs, bread crumbs, parsley, mustard, black and red peppers to onions; mix well.
3. Shape into 1 inch balls, about 4 dozen.
4. Heat 2 inches of oil in pan to 375*; fry a few balls at a time until golden,About 1 minute.
5. Remove with slotted spoon; drain on paper towels.
6. Serve at once, or keep warm in single layer in shallow baking pan, covered with foil, in preheated 250* oven up to 30 minutes.

onion, water, crabmeat, eggs, breadcrumbs, parsley flakes, mustard, black pepper, ground red pepper, vegetable oil

Taken from www.food.com/recipe/bayou-seafood-hors-doeuvres-19608 (may not work)