1/4 c. butter, melted
1 tsp. dry mustard
1/2 tsp. salt
1/8 tsp. ground mace
1/8 tsp. ground nutmeg
1/2 tsp. Old Bay seasoning
2 tbsp. chopped fresh parsley
1/2 c. soft bread crumbs
1 lb. fresh crabmeat, drained & flaked
2 egg yolks, beaten
1/4 c. all-purpose flour
Vegetable oil

Combine first 8 ingredients; stirring well. Stir in crabmeat and egg yolks. Cover and chill 1-2 hours. Shape into 1 inch balls. Dredge balls in flour. Pour oil to depth of 2 to 3 inches in Dutch oven or heavy saucepan. Heat to 375 degrees. Fry balls in oil until golden. Drain on paper towels. Serve immediately. Yield: 28 appetizer servings.