| 1 | Mix crabmeat, eggs and bread crumbs. |
| 2 | Make into small balls the size of small meatballs. |
| 3 | Roll balls in flour and fry in peanut oil until golden brown. |
| 4 | Drain on paper towels. |
| 5 | Put toothpicks in crab balls and serve with tartar sauce or ketchup. |
| 6 | Festival: bayou lacombe crab festival; late-june, 1995 |
| 7 | recipe by : new orleans recipes |
