Crabmeat Balls (Bolitas de Cangrejo)
1 lb. fresh or frozen crabmeat (or shrimp), chopped fine
4 slices white bread, crust removed and made into bread crumbs
1 lb. butter or margarine
2 T. flour
1/2 c. milk
1/2 red or green chili, seeded and chopped fine
1 green onion, chopped fine
1 T. Chinese parsley, chopped
Salt, to taste
Flour
2 eggs, beaten
Dry bread crumbs
Oil, for frying
Combine the crabmeat with the fresh bread crumbs and set aside. Melt the butter and remove from heat. Mix in the flour. Stir in milk and return to moderate heat. Bring to a boil, stirring constrantly. Stir the white sauce into the crabmeat and bread crumbs, adding the chili, onion and Chinese parsley. Season with salt to taste, cover and let cool completely. With floured hands, shape the mixture into 1-inche balls. Coat with beaten egg, using fork to turn balls in the mixture. Coat with the dry bread crumbs. Deep fry at 350° until golden brown and crisp, about 3 minutes on each side. Drain on paper towels and sprinkle lightly with salt.
