1 rib celery, minced
1 med. onion, minced
1 tbsp. cooking oil
2 cans or 1/2 lb. crabmeat
1/2 c. thick white sauce
2 eggs, well beaten
1/2 tsp. pepper
1/2 tsp. seasoned salt
1/2 c. cracker crumbs

Saute onion and celery in oil. Drain on absorbent paper. Combine with crabmeat, white sauce, eggs, seasonings and cracker crumbs. Shape into bite size balls. Fry in deep hot shortening until golden brown. Drain and serve with tartar sauce. Yield: 3 dozen puffs.