Crab Balls

Oil for deep frying. In a heavy saucepan, melt butter over med. heat. Stir in flour and mix well, gradually add milk, stirring constantly, and bring to boil. Reduce heat and simmer for 5 min., stirring until sauce is thick and smooth. Season with salt and cayenne and remove from heat. Stir in crab meat, gr. onions and parsley; mix well. Taste and adjust seasoning, if necessary. Let cool to room temp. In a shallow bowl, beat eggs until frothy. Shape crab mixture into 1 inch balls. Roll balls in bread crumbs to coat evenly. Place balls on waxed paper lined baking sheet and refrigerate for 30 min. In a deep fryer or wok or large pot, heat 3 inches of oil to 350 deg. Deep fry 6-8 crab balls at a time. Drain on paper towels and let cool. Freeze uncovered, in a single layer, then pkg. in air tight containers. To reheat, bake FROZEN crab balls in a single layer on baking sheet in 425 deg. oven for about 15 min. until crispy. Serve immediately. makes 36