Paula Deen'S Crab Balls - cooking recipe

Ingredients

2 slices bread (crusts removed, and processed into crumbs)
1/3 cup heavy cream
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon finely chopped parsley
1 teaspoon house seasoning
1 teaspoon seasoning salt
1 egg, beaten
1 lb lump crabmeat

Preparation

In a heavy, deep pot, preheat peanut oil to 365 degrees.
In a large bowl, moisten bread crumbs with heavy cream. Mix in remaining ingredients. Shape into balls about the size of a walnut. Fry in oil until browned, about 5 minutes per batch. Serve with tartar sauce. Can make balls ahead and reheat.