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Crab Fritters

• 1/2 green pepper, finely chopped (about 1/3-cup)
• 1 garlic clove, minced
• 3 tablespoons minced parsley
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup flour
• 1/2 cup milk
• 6 ounces frozen or canned crab meat
• 1 teaspoon sherry
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 egg, beaten with 1 teaspoon water
• Flour
• Dry bread crumbs

In saucepan, cook green pepper, garlic, and parsley in butter and olive oil until tender. Stir in flour. Add milk, stirring constantly, until mixture thickens. Shred crab meat, removing cartilage. Add crab, sherry, paprika, and cayenne pepper to milk mixture. Chill for 2 hours. Shape into 1-inch balls using a 1-tablespoon scoop. Roll in flour, then dip in egg and water mixture. Roll in crumbs. Refrigerate until time to serve. In Presto® electric deep fryer, deep fry 3 or 4 at a time, turning once, until desired brownness is reached. Remove from oil and drain on absorbent paper. Repeat until all are fried.
Makes about 1 1/2 dozen