2       lb           Crabmeat
   2                    Eggs
                        Peanut oil
   1       c            Italian bread crumbs
                        All-purpose flour
  Mix crabmeat, eggs and bread crumbs. Make into small
  balls the size of small meatballs. Roll balls in flour
  and fry in peanut oil until golden brown. Drain on
  paper towels. Put toothpicks in crab balls and serve
  with tartar sauce or ketchup. Festival: Bayou Lacombe
  Crab Festival; Late-June, 1995
  Recipe By     : New Orleans Recipes
  From: Janice Springer <75451.2725@compudate: 28 Nov 95
  09:28:35 Est