Deviled Crabmeat Balls

• 12 lb fresh lump crabmeat, picked over for shells and cartilage
• 1 tablespoon finely chopped scallion
• 1 tablespoon finely chopped green bell pepper
• 1 tablespoon finely chopped celery
• 1 tablespoon finely chopped fresh parsley
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 large egg, beaten
• 1 tablespoon fresh lemon juice
• salt
• fresh ground black pepper
• 18 teaspoon cayenne pepper
• 3 tablespoons fine dry breadcrumbs
• 12 cup white cornmeal
• vegetable oil, for deep frying

1. In a large mixing bowl, combine the crabmeat with all the remaining ingredients except the cornmeal.
2. and oil; stir until well blended, adding a bit more breadcrumbs if necessary to make a firm mixture.
3. Shape the mixture into balls, using about 1 tablespoon of mixture per ball; then coat each ball lightly.
4. and evenly in the cornmeal.
5. Pour about 3 inches of oil into a heavy saucepan; heat to 375; fry the balls in batches until golden, about 2 minutes; drain on paper towels.
6. Serve hot.

lump crabmeat, scallion, green bell pepper, celery, parsley, mayonnaise, mustard, egg, lemon juice, salt, fresh ground black pepper, cayenne pepper, breadcrumbs, white cornmeal, vegetable oil

Taken from www.food.com/recipe/deviled-crabmeat-balls-488582 (may not work)