Crab Meat Bouchees

By davidgoodman

Ingredients

• 1/2 c. finely chopped celery
• 2 tbsp. butter or margarine
• 2 tbsp. flour
• 1/2 c. milk
• 6 1/2 oz. can crab meat
• 1 egg, beaten
• 1 tsp. celery salt
• 1/4 tsp. ground mace
• 1/2 tsp. parsley flakes
• 1/4 tsp. ground black pepper
• 1/8 tsp. cayenne
• 2 tsp. instant minced onion
• 2 tsp. chopped pimiento
• 2 tsp. fresh lemon juice
• 1 tbsp. chopped sauteed mushrooms
• 1 egg, beaten
• fine dry bread crumbs

Preparation

Step 1

Saute celery in butter or margarine 7 minutes or until tender. Remove from heat. Blend in flour. Stir in milk. Stir and cook until thickened (do not boil). Put crab meat through a food chopper, using fine blade, and stir into the mixture along with the next 10 ingredients. Chill 4 to 5 hours or overnight. Shape into 1/2-inch balls. Dip each into remaining beaten egg and then into bread crumbs. Fry in deep fat preheated to 375 degrees F. until golden. Drain on paper towels. Serve warm, on toothpicks, as an appetizer.