1 c. crab meat
1/2 c. water chestnuts
1/2 c. fine, fry bread crumbs
1 tsp. ground garlic
1 tsp. chopped parsley
1/2 tsp. salt
1/8 tsp. black pepper
1 egg, beaten
2 tbsp. sour cream
1/2 c. all-purpose flour
Oil for frying

Boil crab until it turns red. Flake crabmeat in a small bowl; chop water chestnuts very fine and combine with crab meat. Stir in bread crumbs, garlic, parsley, salt, and pepper; add beaten egg and sour cream. Mix thoroughly and shape each teaspoon into a ball. Roll in flour.

In a medium saucepan, heat oil and deep fry balls until golden brown. Drain and serve on toothpicks with Sweet and Sour Sauce for Fish or other hot dip sauce.

NOTE: Mixture may be used for stuffing 2 large crab shells and deep fry.