1 (6 1/2 oz.) can crab meat, rinsed, drained and flaked
1 egg
2 tbsp. finely chopped green onion
1 tsp. lemon juice
1 tsp. Worcestershire
2 tbsp. butter, melted
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. flour
1 egg yolk
2 tbsp. milk

TOPPING:

2 1/2 tbsp. plain bread crumbs
2 1/2 tbsp. Parmesan cheese
2 tsp. parsley flakes

DIP:

Cocktail sauce

Combine all ingredients in first section except egg yolk and milk in food processing bowl. Process with pulse just until combined. Form 30 (1 inch) balls.

Blend yolk and milk. Mix together topping ingredients in a small bowl. Dip balls into egg yolk mixture, then roll in topping mixture to coat. Arrange 10- 12 close together in a ring around outside of large pie plate or dinner plate.

Place 3 or 4 in center of ring. Microwave on high 1 to 2 1/2 minutes or until balls are just firm, rotating after 1 minute, then every 30 seconds. Serve warm with cocktail sauce.